VEGETARIAN · USE WHAT YOU HAVE

Smoky chickpea & pepper wraps

Name: Smoky chickpea & pepper wraps
Yield: 2 servings
Ingredients: 240 g Drained canned chickpeas; 1 Bell pepper; 1 Small onion; 50 g Baby spinach; 4 Medium flour tortillas; 80 g Plain yogurt; 0.5 Lemon; 1 tbsp Olive oil; 1 tsp Smoked paprika; 0.5 tsp Ground cumin; 0.25 tsp Fine salt

A warm chickpea filling tucked into tortillas with spinach and a lemony yogurt spooned over the top.

◷ 25 min estimated total♧ 2 servings

Jump to recipe

Serves two · estimated cooking time · image for serving inspiration.

Smoky chickpea & pepper wraps — serving illustration

LET’S MAKE DINNER

A few simple steps.

01
Slice the onion and pepper. Warm the oil in a skillet over medium heat. Cook the vegetables for 7–9 minutes until softened.
02
Add the chickpeas, paprika, cumin, salt and 3 tbsp water. Cook for 5 minutes, lightly crushing a few chickpeas. Stir in the spinach until wilted.
03
Mix the yogurt with the juice of half a lemon. Warm the tortillas following their pack instructions.
04
Divide the chickpea mixture between the tortillas and add the yogurt sauce. Fold and serve.

A note from the kitchen

The image illustrates the chickpea filling, rather than the assembled wraps.

ENJOY HAVING A PLAN?

Let’s sort the next three dinners.

Get the free menu