Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 large kale leaves, stems removed
- 1 ripe avocado
- 2 tablespoons fresh lemon juice
- 1 tablespoon plain yogurt
- 1 teaspoon hot sauce (to taste)
- 4 whole grain tortillas
- 1 cup grated carrots
- 1/2 cup chopped bell pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat your oven to 400°F.
- In a mixing bowl, combine the chickpeas with olive oil, smoked paprika, onion powder, sea salt, and black pepper.
- Spread the seasoned chickpeas onto a baking sheet in a single layer and roast for 25-30 minutes, shaking the pan halfway through.
- While the chickpeas are baking, prepare the zesty avocado sauce by blending the avocado, lemon juice, yogurt, and hot sauce until smooth and creamy.
- To create the wraps, lay a whole grain tortilla flat and place a kale leaf on top.
- Add a generous portion of grated carrots, chopped bell pepper, and the crispy chickpeas.
- Drizzle the zesty avocado sauce over the filling and sprinkle with fresh parsley.
- Roll the tortilla tightly, tucking in the sides as you go, and slice in half for easy handling.
- If not serving immediately, wrap the wraps in foil or parchment paper to maintain freshness.
Notes
- For an extra crunch, consider adding sliced radishes or cucumber.
- To make it more filling, add grilled shrimp or tempeh for additional protein.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Wraps
- Method: Baking
- Cuisine: Healthy
- Diet: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg