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For this recipe, you need one can of chickpeas. Make sure to drain and rinse them well. This step removes extra salt and helps the spices stick. Chickpeas are a great source of protein and fiber. They make the wrap filling and hearty. You will use several spices to bring flavor. Gather these: - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/2 teaspoon cayenne pepper (adjust to taste) - 1/2 teaspoon garlic powder - Salt to taste These spices add heat and depth to the chickpeas. Smoked paprika gives a nice, rich flavor. Cayenne pepper can be adjusted for your spice level. Next, you will need fresh veggies and wraps. Here’s what you need: - 4 whole wheat or spinach wraps - 1 cup mixed greens (spinach, arugula, etc.) - 1 small cucumber, thinly sliced - 1 large tomato, diced - 1/4 cup red onion, thinly sliced These fresh ingredients brighten the wrap. They provide crunch and color. The whole wheat or spinach wraps make it filling and healthy. Hummus is essential for flavor and creaminess. You can use: - 1/2 cup hummus (store-bought or homemade) Hummus adds moisture and pairs well with the spices. You can choose any flavor you like. You can even make your own for extra freshness. For the complete recipe, check the Full Recipe. First, I start by preheating my oven to 400°F (200°C). I take a can of chickpeas and drain it well. It’s important to rinse them under cold water. Then, I use a clean kitchen towel to pat them dry. This step helps the chickpeas get crispy later. Next, I grab a bowl and mix olive oil with smoked paprika, cumin, cayenne pepper, garlic powder, and salt. This spice mix gives the chickpeas a bold flavor. I add the dried chickpeas to the bowl and toss them until they are well coated. Now, I spread the seasoned chickpeas on a baking sheet in a single layer. I want to make sure they have space to roast evenly. I pop the pan in the oven and roast them for 25-30 minutes. Halfway through, I shake the pan to turn the chickpeas for even cooking. They should turn crispy and golden. While the chickpeas roast, I prepare the wraps. I lay out my whole wheat or spinach wraps on a clean surface. I spread a good tablespoon of hummus on each wrap. Hummus adds creaminess and richness! Then, I layer on mixed greens, sliced cucumber, diced tomato, and red onion. This mix adds crunch and freshness. Once the chickpeas are done, I let them cool a bit. I then add a portion of the crispy chickpeas to each wrap. I finish with a sprinkle of fresh cilantro or parsley for color and flavor. I roll up each wrap tightly, tucking in the sides as I go. When I finish, I slice each wrap in half. I love serving them on a wooden board, arranged nicely. A small bowl of extra hummus or my favorite dipping sauce makes the meal even better. For the full recipe, check out my detailed instructions! To get crispy chickpeas, start by patting them dry. This step helps remove extra moisture. If they are wet, they won’t crisp up well. Use a single layer on the baking sheet to allow even roasting. Shake the pan halfway through cooking. This ensures all sides get nice and crunchy. Wraps are fun because you can change them easily! Try different greens, like kale or romaine. You can swap out the cucumber for peppers or zucchini. For a twist, add some avocado or shredded carrots. You can even change the hummus flavor. Try spicy or roasted red pepper hummus for a new taste. Dips can add flavor and fun to your wraps. Hummus is a great choice, but you can try tzatziki or guacamole too. For a kick, serve with sriracha or a spicy yogurt sauce. These dips can make your meal even more special. You can also serve your wraps with a side of salad or veggie sticks for crunch. For the full recipe, check out the complete guide! {{image_2}} You can change the wraps to mix things up. Try using a gluten-free wrap if you need. A lettuce wrap adds a crisp bite and fewer carbs. Corn tortillas also work well, giving a fun twist. If you like more flavor, use flavored wraps like sun-dried tomato or spinach. Each option brings its own taste and texture. Want to add more protein? Grilled chicken or turkey slices are great choices. You can also use tofu or tempeh for a plant-based option. Add these proteins right on top of the chickpeas. This makes your wrap more filling and adds extra nutrients. Enhancing flavors is easy! Add a squeeze of lemon for a fresh zing. A drizzle of hot sauce can kick up the heat. You could also sprinkle feta cheese or olives for a Mediterranean vibe. Fresh herbs like basil or mint can brighten the dish. You can find more ideas in the Full Recipe section. Each enhancement gives your wrap a unique flair. Enjoy exploring different tastes! You can keep leftover wraps in the fridge. Wrap them tightly in plastic wrap or foil. This helps to keep them fresh. Store them in an airtight container for best results. They will last for about 2 to 3 days. To reheat the wraps, remove any cold veggies from inside. You don't want them to get mushy. Heat a skillet over medium heat. Place the wrap in the skillet for about 2 to 4 minutes on each side. This will make the wrap warm and slightly crispy again. You can also use the microwave for a quicker option. Heat for 30 seconds to 1 minute but be careful not to make them soggy. If you want to save wraps for later, freezing is a great option. First, wrap each one in plastic wrap. Then place them in a freezer bag. They can stay in the freezer for up to 3 months. When you’re ready to eat them, thaw them overnight in the fridge. Reheat as mentioned above. Enjoy your Spicy Roasted Chickpea Wraps at any time! Check the full recipe for more details. To make your wraps spicier, you can add more cayenne pepper. You can also mix in chili powder or hot sauce into the spice blend. If you enjoy fresh heat, try adding sliced jalapeños or a sprinkle of crushed red pepper flakes. These additions will give your wraps a nice kick without overpowering the other flavors. Yes, you can use other beans in place of chickpeas. Black beans or kidney beans work well. Just make sure to rinse and drain them, just like you do with chickpeas. The cooking time may change slightly, depending on the type of bean you choose. Each type of bean has its own taste and texture, which can add a fun twist to your wraps. If you don’t have hummus, you can use guacamole or tzatziki. Creamy avocado spread also works great. If you want something lighter, try a yogurt-based sauce. Each of these options brings a different flavor but keeps that creamy texture you want in your wraps. Spicy Roasted Chickpea Wraps last about three days in the fridge. Keep them in an airtight container to keep them fresh. If you notice any sogginess from the veggies, store the wraps and fillings separately. This way, you can enjoy them later without losing that delightful crunch. For the best taste, eat them within two days. You learned how to make tasty Spicy Roasted Chickpea Wraps. We discussed ingredients, like canned chickpeas and fresh veggies. I shared steps for prepping, roasting, and assembling the wraps. You now have tips for making them crispy and customizing to your taste. We explored fun variations, storage, and answered common questions. These wraps are easy, healthy, and packed with flavor. Try these ideas today and enjoy!

Spicy Roasted Chickpea Wraps

Discover the deliciousness of spicy roasted chickpea wraps! This easy recipe transforms simple ingredients into a flavorful meal perfect for lunch or dinner. Packed with crispy chickpeas, fresh veggies, and creamy hummus, these wraps are not only satisfying but also healthy. Ready in just 40 minutes, they are perfect for meal prep or a quick bite. Click through to explore this delightful recipe and elevate your wrap game today!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon cumin

1/2 teaspoon cayenne pepper (adjust to taste)

1/2 teaspoon garlic powder

Salt to taste

4 whole wheat or spinach wraps

1 cup mixed greens (spinach, arugula, etc.)

1 small cucumber, thinly sliced

1 large tomato, diced

1/4 cup red onion, thinly sliced

1/2 cup hummus (store-bought or homemade)

Fresh cilantro or parsley, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    Spread the drained chickpeas on a clean kitchen towel and pat them dry to remove excess moisture.

      In a bowl, mix the olive oil, smoked paprika, cumin, cayenne pepper, garlic powder, and salt. Add the chickpeas and toss until they are evenly coated in the spice mixture.

        Spread the seasoned chickpeas on a baking sheet in a single layer and roast in the preheated oven for 25-30 minutes, or until they are crispy and golden, shaking the pan halfway through to ensure even cooking.

          While the chickpeas are roasting, prepare the wraps. Lay out the wraps and spread a generous tablespoon of hummus on each one.

            On top of the hummus, layer the mixed greens, sliced cucumber, diced tomato, and red onion.

              Once the chickpeas are done roasting, remove them from the oven and let them cool slightly.

                Add a portion of the roasted chickpeas to each wrap and sprinkle with fresh cilantro or parsley for added flavor.

                  Roll up the wraps tightly, tucking in the sides as you go to encase the filling.

                    Slice each wrap in half and serve with additional hummus or your favorite dipping sauce on the side.

                      Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

                        - Presentation Tips: Serve the wraps arranged on a wooden board or plate, garnished with extra fresh herbs and a small bowl of hummus for dipping.