Roasted Chickpea Wraps
Servings 2
Per Serving: 430kcal P: 16g C: 35g F: 22g
Method
1. Heat oven to 220C/200C fan/gas 7.
2. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika.
3. Stir the chickpeas to coat, then spread them onto a large baking tray and roast for 20-25 mins (shake halfway through cooking).
4. Once cooked, remove from the oven.
5. Mix the avocado with the lime juice and chopped coriander.
6. Season the avocado with salt and black pepper, then set aside until serving.
7. Warm the wrap following pack instructions.
8. Then add in the avocado, lettuce, yogurt, peppers and toasted chickpeas.
Ingredients
200g Can Chickpeas
2 Sweet Potato Wrap’s (I used Sainsbury’s)
1 TSP Olive Oil
1 TSP Ground Cumin
1 TSP Smoked Paprika
50g Avocado (Chopped)
Juice of 1/2 lime
Coriander (small buch chopped)
2 Cups of Iceberg Lettuce (shredded/chopped)
75g 0% Greek Yogurt
200g Roasted Red Peppers (sliced into matchstick shapp. I bought jar peppers)