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Craving a crunchy, spicy, flavourful wrap? Try this spicy roasted chickpea wrap recipe by Sandra, our Marketing Executive. It's one of her favourite lunches: dense, crunchy, and packed with flavour.
Serves:
1
Prep time:
20 minutes
Cook time:
15 minutes
Ingredients:
Canned chickpeas
1 tsp Sriracha hummus
Cucumber
Feta cheese
Black olives
1 Pickled gherkin
Pickled red onions
1 tsp tzatziki
Avocado (optional)
Wholemeal tortilla wrap
Spices: Paprika, turmeric, cumin, black pepper
Olive oil
For most ingredients in this recipe, there are no measurements; everything is measured with the heart, so add as much as you'd like!
Method:
1. Roast the chickpeas
- Drain and rinse your chickpeas, then pat them dry. Toss them with olive oil, paprika, turmeric, cumin, and black pepper. Line a baking tray with parchment paper and roast in the oven (or air fryer) for 10 – 15 minutes on 180°c, tossing halfway through. Remove once they are crispy and golden, then let them cool slightly.
2. Prep the veggies
- Chop the cucumber into small chunks (big enough that you still get the crunch).
- Chop the gherkin into small chunks.
- Crumble the feta cheese.
- Pit and halve the black olives.
- If you're using avocado, sprinkle on a bit of salt, then slice into small chunks.
- Have your pickled red onions ready to go.
3. Assemble the wrap
- Spread a little Sriracha hummus down the center of the wrap.
- Layer in the roasted chickpeas, cucumber, feta, olives, gherkin slices, pickled red onions, and avocado (if using).
- Drizzle on the tzaziki.
- Fold in the bottom and sides, and roll it up tightly. You can toast it in a pan for a minute or two on each side if you like a bit more crunch.
Then enjoy your fresh, crunchy and flavourful roasted chickpea wrap!
Bonus tip:
You can eat this as a salad if you don't fancy having it as a wrap. Just toss the ingredients in your Sriracha hummus, and top with tzatziki.