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Crispy chickpea stuffed wraps

One crispy chickpea stuffed wrap

Crispy chickpea stuffed wraps

Name: Crispy chickpea stuffed wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 100ml apple cider vinegar; 1 tbsp caster sugar; 1 small red onion finely sliced; 400g can chickpeas; 1 tbsp sunflower oil; 2 tbsp harissa; 150g leftover traybake lamb kebab roughly chopped (see step 2); 4 tbsp hummus; 2 large flour tortillas; 1 pepper finely sliced; 40g salad leaves

Ailsa Burt

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

plus pickling

A star rating of 5 out of 5.1 ratingRate

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Make our faff-free traybake kebab and use the leftovers as the base to make these wraps, filled with leftover lamb, hummus, peppers and chickpeas

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Ingredients

Nutrition

Units:

MetricUS

100ml apple cider vinegar
1 tbsp caster sugar
1 small red onion

finely sliced
400g can chickpeas
1 tbsp sunflower oil
2 tbsp harissa
150g leftover traybake lamb kebab

roughly chopped (see step 2)
4 tbsp hummus
2 large flour tortillas
1 pepper

finely sliced
40g salad leaves

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Nutrition: Per serving

kcal768
fat38g
saturates6g
carbs68g
sugars13g
fibre15g

high
protein31g
salt3.01g

Method

step 1

To make quick pickled onions, tip the vinegar, sugar and 1 tsp sea salt into a saucepan, bring to a boil and leave to simmer for a few minutes until dissolved. Stir in the red onions and set aside to pickle for at least 30 mins. Will keep chilled for up to one week.
step 2

Heat the air fryer to 200C or oven to 220C/200C fan/gas 7. Stir together the chickpeas, oil, harissa and lamb until well coated then tip into the air fryer basket or onto a baking tray and cook for 10 mins.
step 3

Divide and spread the hummus over each tortilla and top with the pepper, salad leaves, pickled onions, chickpeas and lamb.

Recipe tip

If you have any leftover salad or yogurt from the base recipe, add the yogurt to the hummus and swap the pepper and leaves for the leftover salad.

Recipe from Good Food magazine, March 2025

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