Ingredients (Serves 2)
180g tinned chickpeas, rinsed and drained
2 tsps olive oil
½ tsp sea salt
½ tsp ground black pepper
1 tsp paprika
1 tsp ground cumin
40g Greek yoghurt (use dairy free if preferred)
1 tsp tahini
1 tbsp fresh lemon juice
2 tortilla wraps (use gluten free if preferred)
100g avocado, chopped
30g red cabbage, shredded
15g red onion, finely sliced
20g lettuce, shredded
Nutrition
Per Serving: 399 Calories, 44g Carbs, 13g Protein, 19g Fat
Preparation
Place the chickpeas, 1 tsp oil, salt, pepper, paprika and cumin in a bowl
Mash well with a fork.
In a separate bowl mix the yoghurt, avocado, tahini and lemon juice.
Spoon the avocado and yoghurt mixture down the centre of each wrap
Add the cabbage, onion, lettuce and chickpea mix.
Tuck in the edges of the tortilla and roll the wrap.
Heat the remaining oil in a griddle pan or frying pan over a medium heat
Tilt the pan to distribute the oil around the pan
Add the wraps and toast for 2 minutes on each side, or until golden