A plant-based wrap blending creamy avocado, spiced chickpeas, and fresh vegetables for a bold, tasty meal.
# What you need:
→ Vegetables & Legumes
01 - 1¾ cups canned chickpeas, drained and rinsed
02 - 2 medium ripe avocados, peeled and pitted
03 - ½ medium red onion, finely diced
04 - 1 medium bell pepper, diced
05 - 1 small jalapeño, seeded and finely chopped
→ Seasonings & Condiments
06 - 2 tablespoons fresh lime juice
07 - 1 teaspoon chili powder
08 - ½ teaspoon ground cumin
09 - ½ teaspoon smoked paprika
10 - ¼ teaspoon garlic powder
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper
→ Wraps & Toppings
13 - 4 large flour tortillas
14 - Fresh cilantro leaves
15 - 2 cups shredded lettuce or mixed greens
# How to Make It:
01 - In a large mixing bowl, mash avocados until mostly smooth with some texture remaining.
02 - Add chickpeas and lightly mash together, leaving some chickpeas whole for textural contrast.
03 - Stir in red onion, bell pepper, jalapeño, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.
04 - Heat tortillas in a dry skillet over medium heat or microwave for 10-15 seconds until pliable.
05 - Divide chickpea-avocado mixture evenly among tortillas.
06 - Top each tortilla with fresh cilantro leaves and lettuce or mixed greens as desired.
07 - Fold in the sides of each tortilla and roll up tightly to form a compact wrap.
08 - Slice each wrap in half if preferred and serve immediately.
