Roasted chickpea wraps

Roasted chickpea wraps

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(6 ratings)

Prep: 20 mins Cook: 25 mins

Easy

Serves 4
This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal489
  • fat22g
  • saturates4g
  • carbs47g
  • sugars6g
  • fibre14g
  • protein18g
  • salt0.8g
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Ingredients

  • 2 x 400g cans chickpeas
  • 2 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 avocados, stoned, peeled and chopped
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • small pack coriander, chopped
  • 8 soft corn tortillas
  • 1 small iceberg lettuce, shredded
  • 150g pot natural yogurt
  • 480g jar roasted red peppers, chopped

Method

  1. Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.

  2. Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.

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Comments, questions and tips

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hayleyoakes
26th Aug, 2015
Completely agrees with Frantic Flapjack - pretty disappointing.
Frantic Flapjack
4th Aug, 2015
2.55
Quite disappointed with this. The spices didn't add any discernible flavour to the chickpeas. The rest of the ingredients added some flavour but won't be making this again.
Porri
29th Jul, 2015
5.05
This is delicious! Now we changed a few things (that is because we didn't have paprika or cumin in) so we used mild chilli powder and coriander...and also used rapeseed oil as no olive oil either (I took the recipe and everything to the supermarket and still came back without the ingredients!) I thought it wouldn't be filling enough for a dinner, but it is. Really quick to whip together and the kids wolfed it down as well. Definitely one I would make again.
Porri
29th Jul, 2015
5.05
This is delicious! Now we changed a few things (that is because we didn't paprika or cumin in) so we used mild chilli powder and coriander...and also used rapeseed oil as no olive oil either (I took the recipe and everything to the supermarket and still came back without the ingredients!) I thought it wouldn't be filling enough for a dinner, but it is. Really quick to whip together and the kids wolfed it down as well. Definitely one I would make again.
Sario
28th Jul, 2015
This was delicious. I used a whole avocado as I just made it for one. Taste was lovely.
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