Roasted Chickpea Wrap
This creamy avocado and roasted chickpea wrap recipe is a quick, delicious and healthy vegetarian lunch option!
Ingredients
- 1 AvoFresh 'Smashed Avocado' Tub
- 400 g chickpeas
- 2 tsp olive oil
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 150 g cottage cheese
- 1 bag baby mixed leaf salad
- 8 soft corn tortillas
Instructions
- Pre-heat the oven to 220°C/200°C fan.
- Rinse and drain the chickpeas and place in a large bowl. Add olive oil, cumin and paprika and stir to coat.
- Spread chickpeas onto a large baking tray and roast for 20-25 mins (until starting to crisp).
- Shake the tray halfway through cooking to ensure the chickpeas roast evenly.
- Remove crisp chickpeas from the oven and season with salt to taste.
- Warm the tortillas following pack instructions.
- Load up tortillas with roasted chickpeas, cottage cheese, salad leaves and a big dollop of creamy avocado.
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