Spicy Chickpea & Vegetable Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 35 min · Beans · vegetarian

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Ingredients

• 1 can (15 oz) Canned chickpeas
• 1 large Red bell pepper
• 1 medium Carrot
• 1/4 cup Greek yogurt
• 2 large Whole wheat tortillas
• 1 tbsp Olive oil
• 1/2 tsp Cumin powder
• 1/2 tsp Paprika
• 1/4 tsp Chili powder
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Drain and rinse the canned chickpeas. Dice the red bell pepper and julienne the carrots.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chickpeas, cumin, paprika, chili powder, salt, and pepper. Cook for 5-7 minutes until chickpeas are slightly crispy.
3. Add the diced bell pepper and carrots to the skillet. Sauté for another 5 minutes until vegetables are tender.
4. In a small bowl, mix the Greek yogurt with a pinch of salt and pepper for a spicy yogurt sauce.
5. Warm the whole wheat tortillas in a dry skillet or microwave for 30 seconds.
6. Spread a spoonful of the spicy yogurt sauce onto each tortilla. Divide the chickpea and vegetable mixture evenly among the tortillas.
7. Roll up each tortilla into a wrap, folding in the sides as you go.
8. Serve immediately or wrap in foil for a portable lunch.

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

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