Chickpea Wraps

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  14 oz or 397g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Paprika

  Spices

  1 tsp or 2g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Red Onion

  Whole Foods Market

  1 medium raw or 110g

• Red wine vinegar

  2 tbsp or 30g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Creme Fraiche

  Trader Joe's

  8 tbsp or 120g

• Lemons

  Raw, with peel

  ½ fruit without seeds or 54g

• Sauce, hot chile, sriracha

  4 tsp or 20g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 200°C/390°F and line a baking tray with baking/parchment paper.
2. Drain the chickpeas and add to a mixing bowl. Add the olive oil and paprika and stir well.
3. Put into baking tray and roast for 15-20 minutes in the oven. Give the chickpeas a quick toss halfway through.
4. In the meantime slice the red onion finely and wash and dice the tomatoes. Put in a small bowl with the vinegar and let soak.
5. Scoop the avocado flesh out and put a serving bowl. Mash with a fork and season with lemon juice, salt and pepper.
6. Mix the cream fraiche with the spicy sauce, also in a serving bowl.
7. Heat up the tortillas in a pan or microwave, according to packet instructions.
8. By now the chickpeas should be ready, too. Re-add to mixing bowl.
9. Lay everything out, and create your wraps! We like to spread avocado on one half and cream fraiche on the other. Line the other ingredients up down the middle, and fold. Bottom first, then sides. Done!
10. Enjoy your chickpea wraps!

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• Avocado Chickpea Lettuce Wraps
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