Mediterranean Chickpea & Spinach Breakfast Wraps

Mediterranean · 25 min · Beans · vegetarian, vegan, dairy-free

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Ingredients

• 1 can (15 oz) canned chickpeas
• 2 cups fresh spinach
• 1 large tomato
• 2 tbsp olive oil
• 2 garlic clove
• 4 whole wheat tortillas
• 1 lemon
• to taste salt
• to taste black pepper
• 1/4 tsp red pepper flakes (optional)

Method

1. Drain and rinse the chickpeas. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
2. Add chickpeas to the skillet, season with salt, pepper, and red pepper flakes if using. Cook for about 5 minutes, mashing some chickpeas with the back of a spoon for texture.
3. Add chopped tomato and spinach to the skillet. Cook until spinach wilts and tomato softens, about 3-4 minutes.
4. Squeeze fresh lemon juice over the mixture and stir well. Remove from heat.
5. Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds.
6. Divide the chickpea and spinach mixture evenly among the tortillas. Roll up each tortilla to form wraps.
7. Serve immediately or wrap in foil for a portable breakfast.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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