Category: lunch, dinner, snack, main
Yield: 4 servings
Calories/serving: 450
Preparation time: 30 minutes
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onions, diced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup carrots, finely sliced
- 1/2 cup frozen peas, thawed
- 2 tablespoons lemon juice
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/2 cup marble cheese, shredded
- 4 wraps
- 1 cup iceberg lettuce, shredded
Directions
Preheat the oven to 350°F to warm the wraps.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced yellow onions and cook until they start to soften, about 3 minutes.
Stir in the ground cumin, curry powder, red pepper flakes, and garlic powder. Cook for another 2 minutes until the spices are fragrant.
Add the drained and rinsed canned chickpeas, finely sliced carrots, and thawed frozen peas to the skillet. Cook for 5 minutes, stirring occasionally.
Pour in the lemon juice, and season with table salt and ground black pepper. Stir well to combine and cook for another 2 minutes. Remove from heat.
Place the wraps on a baking sheet and warm in the preheated oven for about 5 minutes, or until they are soft and pliable.
Remove the wraps from the oven. Evenly distribute the chickpea and vegetable mixture among the wraps, leaving a margin at the edges for folding.
Top each wrap with shredded marble cheese and shredded iceberg lettuce.
Fold the sides of each wrap inward, then roll them up tightly to enclose the filling.
Serve the wraps immediately, or for a crispy exterior, place them in a toaster oven for 2-3 minutes until lightly toasted.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onions, diced
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder
- 1 cup canned chickpeas, drained and rinsed
- 1/2 cup carrots, finely sliced
- 1/2 cup frozen peas, thawed
- 2 tablespoons lemon juice
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/2 cup marble cheese, shredded
- 4 wraps
- 1 cup iceberg lettuce, shredded
Category: lunch, dinner, snack, main
Yield: 4 servings
Calories/serving: 450
Preparation time: 30 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 350°F to warm the wraps.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the diced yellow onions and cook until they start to soften, about 3 minutes.
Stir in the ground cumin, curry powder, red pepper flakes, and garlic powder. Cook for another 2 minutes until the spices are fragrant.
Add the drained and rinsed canned chickpeas, finely sliced carrots, and thawed frozen peas to the skillet. Cook for 5 minutes, stirring occasionally.
Pour in the lemon juice, and season with table salt and ground black pepper. Stir well to combine and cook for another 2 minutes. Remove from heat.
Place the wraps on a baking sheet and warm in the preheated oven for about 5 minutes, or until they are soft and pliable.
Remove the wraps from the oven. Evenly distribute the chickpea and vegetable mixture among the wraps, leaving a margin at the edges for folding.
Top each wrap with shredded marble cheese and shredded iceberg lettuce.
Fold the sides of each wrap inward, then roll them up tightly to enclose the filling.
Serve the wraps immediately, or for a crispy exterior, place them in a toaster oven for 2-3 minutes until lightly toasted.
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