Creamy avocado and protein-packed chickpeas make a delicious filling for these whole grain wraps. Add in some crunchy veggies and a drizzle of tahini sauce for a satisfying meal.
This recipe brings together the creamy richness of avocado and the hearty texture of chickpeas, creating a nutritious and satisfying meal derived from fresh, wholesome ingredients.
2 ripe avocados
1 can (15 oz) chickpeas, drained and rinsed
1/2 red onion, finely diced
1 red bell pepper, thinly sliced
1 cucumber, julienned
1/4 cup fresh cilantro, chopped
4 whole-grain wraps
1/4 cup tahini
2 tbsp lemon juice
1 tsp ground cumin
Salt and pepper to taste
1. In a large bowl, mash the avocados until smooth.
2. Add the chickpeas, red onion, red bell pepper, cucumber, and cilantro to the mashed avocado. Mix well.
3. In a small bowl, whisk together the tahini, lemon juice, ground cumin, salt, and pepper. Drizzle over the avocado and chickpea mixture and stir until well combined.
4. Lay out each whole-grain wrap and evenly distribute the filling among the wraps.
5. Roll up the wraps tightly, then slice in half diagonally if desired.
6. Serve immediately or wrap in parchment paper and refrigerate for up to 24 hours.
Store wrapped in parchment paper in an airtight container in the refrigerator for up to 24 hours.
Remove from the refrigerator and let sit at room temperature for 10 minutes before serving.
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