Recipe provided from Sevenoaks Nutrition Club
Nutrition Facts:
Calories: 450 | Protein: 15g | Carbs: 50g | Fat: 20g | Fiber: 12g
Ingredients:
For the crispy chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1/2 tsp salt
1/2 tsp paprika
1/4 tsp garlic powder
For the wraps:
4 whole wheat tortillas
1 ripe avocado, sliced
1 cup shredded lettuce
1/2 cup diced tomatoes
For the spicy yogurt sauce:
1/2 cup plain yogurt
1 tbsp lemon juice
1/2 tsp cumin
1/4 tsp chili flakes
Alternatively you can use chicken
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pat chickpeas dry with a paper towel and toss with olive oil, salt, paprika, and garlic powder.
3. Spread chickpeas on a baking sheet and bake for 20-25 minutes until crispy, shaking the pan halfway.
4. While chickpeas bake, prepare the spicy yogurt sauce by mixing yogurt, lemon juice, cumin, and chili flakes in a small bowl. Set aside.
5. Warm the tortillas in a dry skillet or microwave for 20 seconds.
6. Assemble wraps by spreading a spoonful of yogurt sauce on each tortilla, then adding avocado slices, lettuce, tomatoes, and crispy chickpeas.
7. Roll up the tortillas tightly, slice in half if desired, and serve immediately.
Equipments Needed:
Baking sheet
Mixing bowls
Skillet or microwave
Knife and cutting board
