Spiced Chickpea Wraps

  • 2 tsp. canola oil
  • 1 can chickpeas, well-drained
  • 1 T. lemon juice
  • 1 tsp. maple syrup
  • 1 tsp. soy sauce
  • 2 tsp. smoked paprika
  • 2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 1/4 tsp. ground chipotle or cayenne pepper
  • 4 large flour tortillas
  • Lettuce
  • Cucumber slices
  • Carrot ribbons
  • Tomato wedges
  • Tahini-Miso-Maple Dressing

Heat the oil in a large skillet over medium-high heat. Add the chickpeas and fry them until they are golden and start to pop slightly (about 3 to 5 minutes). In another small bowl, mix together the lemon juice, maple syrup, and soy sauce. When the chickpeas are popping, pour the lemon juice mixture over then and stir. After about 30 seconds, add the spices and stir for another 30 seconds. Remove the chickpeas from the heat.

To serve, spoon the chickpeas onto a flour tortilla layered with lettuce, cucumber slices, carrot ribbons (simply peel slivers of the carrot off with a vegetable peeler to make them), and tomato wedges. Drizzle the top with the Tahini-Miso-Maple Dressing, fold burrito-style, and enjoy.

  • Yields: 4 large wrap sandwiches
  • Preparation Time: 25 minutes

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