Warm chickpea and pepper wraps
Warm spiced chickpeas make a useful wrap filling without a long cooking session. Cutting the pepper into thin strips helps it soften quickly. Assemble just before eating so the tortilla stays flexible rather than absorbing moisture from the filling.
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Original recipe · serves 2
Warm chickpea and pepper wraps
10 minPreparation12 minCooking22 minTotal
Ingredients
How to make it
- Heat oil in a frying pan over medium heat. Add pepper and cook for 5 minutes, stirring.
- Add chickpeas, paprika, cumin and 2 tbsp water. Cook for another 5 to 7 minutes, until the pepper is tender and the chickpeas are hot.
- Mix yogurt with lemon juice. Warm tortillas according to the packet.
- Spread yogurt over each tortilla, add lettuce and the warm filling, fold the sides in and roll tightly. Serve at once.
Make it work in your kitchen
Crush a few chickpeas in the pan to stop every piece rolling out of the wrap. For a packed lunch, cool and refrigerate the filling safely, then pack it with an ice pack and assemble near mealtime. Use an appropriate dairy-free sauce if needed.
Recipe note: Original AI-assisted recipe, not kitchen-tested. Timings are estimates; use the doneness and temperature checks stated. Photographs are illustrative. Check ingredient labels for allergens and read our food preparation and storage guide.
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