Description
A quick and satisfying wrap featuring creamy avocado and crispy chickpeas, perfect for lunch.
Ingredients
Scale
- 400g canned chickpeas
- 2 medium ripe avocados
- ½ medium red onion
- 1 medium bell pepper
- 1 small jalapeño
- 2 tbsp lime juice
- 4 large tortillas
Instructions
- Drain and dry the chickpeas; put half in a bowl and smash roughly with a fork.
- Toss smashed chickpeas with a splash of oil, a pinch of salt, and optional cornstarch; skillet over medium-high heat until golden and crispy.
- Dice red onion and bell pepper into thin slivers; finely chop jalapeño and mix with lime juice.
- Mash avocados with a fork, leaving them slightly chunky; fold in a pinch of salt and lime juice.
- Lay out a tortilla, spread a generous smear of avocado, pile on chickpeas and pepper mix, then fold and press in the skillet for 30-45 seconds per side.
Notes
For extra crunch, consider dusting chickpeas with cornstarch before cooking. Use very ripe but firm avocados for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg