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Spicy Chickpea Avocado Wrap

A quick, easy, and delicious wrap featuring creamy avocado, hearty chickpeas, and a kick of heat from jalapeños, all served in a soft tortilla.
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Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Wrap Filling
  • 14 oz canned chickpeas, drained and rinsed
  • 2 medium ripe avocados, peeled and pitted
  • ½ medium red onion, finely diced
  • 1 medium bell pepper, diced
  • 1 small jalapeño, seeded and finely chopped
  • 2 tablespoons fresh lime juice Highly recommended for freshness
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 large flour tortillas
  • Fresh cilantro leaves For garnish
  • Shredded lettuce or mixed greens For garnish

Method
 

Preparation
  1. In a large mixing bowl, mash avocados until mostly smooth, leaving some texture.
  2. Add the drained chickpeas and lightly mash them together, leaving some intact for crunch.
  3. Stir in diced red onion, bell pepper, jalapeño, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Mix until well combined.
Assembly
  1. Warm tortillas in a dry skillet over medium heat for about 30 seconds on each side, or microwave for 15 seconds.
  2. Divide the chickpea-avocado mixture evenly among the four tortillas.
  3. Top with fresh cilantro and shredded lettuce or mixed greens as desired.
  4. Fold in the sides of each tortilla and roll tightly to form a wrap.
  5. Slice each wrap in half diagonally and serve immediately.

Notes

These wraps are best eaten fresh, but can be stored in the fridge for up to 2 days if wrapped properly. For a healthier twist, consider using whole wheat tortillas.