Spicy Chickpea and Avocado Wrap Recipe
A vibrant and flavorful Spicy Chickpea and Avocado Wrap that’s perfect for a quick lunch or light dinner. Creamy mashed avocado combined with seasoned chickpeas and crunchy veggies, all wrapped in a soft tortilla for a delicious handheld meal.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 wraps 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Wrap Filling
- 400g canned chickpeas, drained and rinsed
- 2 medium ripe avocados
- ½ medium red onion, finely diced
- 1 medium bell pepper, diced
- 1 small jalapeño, finely chopped
- 2 tbsp lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp garlic powder
- Salt, to taste
- Black pepper, to taste
Additional Ingredients
- 4 large tortillas
- Optional toppings: fresh cilantro leaves, lettuce leaves
Instructions
- Prepare the filling: In a mixing bowl, mash the avocados until creamy and smooth. Stir in the canned chickpeas along with the diced red onion, bell pepper, jalapeño, and lime juice. Season the mixture with chili powder, cumin, smoked paprika, garlic powder, salt, and pepper, mixing well to combine all the flavors evenly.
- Warm the tortillas: Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side or microwave them wrapped in a damp paper towel for 20-30 seconds to make them more pliable and easier to fold.
- Assemble the wraps: Divide the chickpea and avocado filling evenly among the warmed tortillas. Add optional fresh cilantro or lettuce leaves on top for extra freshness and crunch.
- Roll the wraps: Fold in the sides of each tortilla, then roll tightly from one end to the other to securely enclose the filling and create a neat wrap.
- Serve: Cut each wrap in half diagonally if desired and serve immediately for the best texture and flavor.
Notes
- For extra heat, add more jalapeño or a dash of hot sauce to the filling.
- To keep wraps fresh if making ahead, wrap tightly in foil and refrigerate for up to 1 day.
- Feel free to swap the canned chickpeas for roasted chickpeas for a crunchier texture.
- Use gluten-free tortillas to make the recipe gluten-free.
Keywords: spicy chickpea wrap, avocado wrap, vegetarian wrap, easy lunch recipe, healthy wrap, Mexican-inspired wrap
