Makes 1 serving | Ready in 15 minutes
Forget about the afternoon munchies when you have this wrap for your lunch! The wholesome recipe is packed with protein and fibre thanks to the chickpeas, Greek yoghurt and vegetables so will keep you feeling full right through to dinnertime, ensuring you have the energy to get you through the day.
Ingredients
120g Chickpeas - 1/2 can, drained
1 tbsp Plain Green Yoghurt*
1/2 tsp Sriracha
1 Whole Wheat Tortilla*
75g Baby Spinach, washed
1/2 Avocado, sliced
1/2 Red Bell Pepper, cubed
1/2 Spring Onion, sliced
1 tbsp Coriander
Black Pepper
Sea Salt
*Warning! Contains known allergens
Substitutions
There are lots of options and swap outs for this recipe to tailor it for a range of diets and flavour preferences; all without impacting its nutritional qualities.
Make it Vegan: by using vegan mayonnaise or dairy-free unsweetened yoghurt
Make it Gluten-free: by using a gluten-free tortilla
No Sriracha: use 1/2 tsp of your favourite hot sauce to dial the heat up or down
No Baby Spinach: swap out for mixed lettuce or some fresh rocket for a peppery hit!
Method
Step 1. Place the chickpeas in a bowl and using the back of a form or a potato masher; mash them until they still have some texture, but are no longer whole
Step 2. Add the Greek yoghurt, sriracha, red pepper, salt, coriander, onion and pepper to the chickpeas and stir to combine
Step 3. Place the tortilla on a plate and top with baby spinach; aiming to cover the entire tortilla to seal the filling moisture. Add the chickpea mixture, and avocado in a strip directly on top of the spinach
Step 4. Fold in the 'ends' of the tortilla and roll it up parallel to your fillings. Enjoy whole or slice in half for easier eating!
Chef Gino's Top Tip: These tasty wraps are best enjoyed as soon as they're ready. However, you can plan ahead by making a big batch of the chickpea mixture and storing in an airtight container in the fridge for up to three days.
Download this Recipe
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