Roasted Beet And Chickpea Wraps
Roasted Beet And Chickpea Wraps feature tender, caramelized beets, crisp chickpeas, and fresh greens drizzled with a tangy tahini-lemon sauce, all wrapped in a warm tortilla for a healthy, satisfying meal.
Ingredients
- 4 large flour tortillas or gluten‑free wraps
- 1½ cups canned or cooked chickpeas drained and rinsed
- 2 medium beets peeled and chopped into wedges
- 2 cups chopped romaine or mixed greens
- 1 Tbsp olive oil
- Salt and pepper to taste
Tahini‑Lemon Sauce:
- ¼ cup tahini
- 2 Tbsp fresh lemon juice
- 1 garlic clove minced
- 2 Tbsp water add more if needed
- ½ tsp cumin
- Salt to taste
Optional Add‑Ons:
- Pickled red onions
- Feta cheese or vegan feta
- Cucumber slices
- Crushed red pepper flakes or sumac
Instructions
- Preheat oven to 400°F (200°C). Toss chopped beets with olive oil, salt, and pepper on a lined baking sheet. Roast for 25–30 minutes, flipping once, until soft and slightly browned.
- Heat chickpeas in a skillet with a bit of oil, salt, pepper, and cumin (optional). Cook for 5–7 minutes until warm and slightly crispy.
- Mix tahini, lemon juice, garlic, cumin, and salt in a bowl. Slowly add water and stir until it’s smooth and creamy.
- Heat tortillas in a dry pan or microwave for a few seconds until soft and bendable.
- Add greens, chickpeas, roasted beets, and sauce to each tortilla. Include any extras you like (feta, pickled onions, etc.).
- Fold the sides in, roll it up tight, and slice if you like. Eat warm or chilled.