Mediterranean Chickpea & Spinach Breakfast Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 25 min · Beans · vegetarian, vegan, dairy-free
320 cal
12g protein
50g carbs
8g fat
per serving · estimated
Ingredients
- 1 can (15 oz) canned chickpeas
- 1 cup fresh spinach
- 1 large tomato
- 1 tbsp olive oil
- 1 garlic clove
- 2 whole wheat tortillas
- 1 lemon
- to taste salt
- to taste black pepper
- 1/4 tsp red pepper flakes (optional)
Method (tap to check — screen stays awake)
- 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.
- 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.
- Add chopped tomato and spinach to the skillet. Cook until spinach wilts and tomato softens, about 3-4 minutes.
- Squeeze fresh lemon juice over the mixture and stir well. Remove from heat.
- Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds.
- Divide the chickpea and spinach mixture evenly among the tortillas. Roll up each tortilla to form wraps.
- 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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