Spicy Chickpea and Avocado Wrap

These wraps are a quick and easy way to get a healthy meal on the table. They're packed with protein from the chickpeas, healthy fats from the avocado, and fiber from the whole wheat tortillas. The spicy jalapeño pepper and cumin give them a nice kick, and the vegan sour cream adds a creamy touch. They're perfect for a quick lunch or dinner, and they're also great for packing in your lunch bag.

I first came up with this recipe when I was looking for a quick and easy way to use up some leftover chickpeas. I had some avocado on hand, and I thought that the two would go well together in a wrap. I added some red onion and jalapeño pepper for some extra flavor, and some cumin and paprika for some warmth. The result was a delicious and satisfying wrap that I've been making ever since.

Prep time: 15 | Cook time: 0 | Serves: 2

Ingredients

• Whole wheat tortillas (2 large)
• Chickpeas (1 can, 14oz, rinsed and drained)
• Avocado (1 large, ripe)
• Red onion (1/4 cup, finely diced)
• Jalapeño pepper (1/2, minced, remove seeds for less heat)
• Cumin (1 tsp)
• Smoked paprika (1/2 tsp)
• Vegan sour cream (1/4 cup, optional)

Instructions

1. In a medium bowl, combine chickpeas, avocado, red onion, jalapeño, cumin, paprika, and vegan sour cream (if using). Mash until combined, but still retain some texture.
2. Spread the filling evenly onto the tortillas, leaving a 1-inch border.
3. Wrap the tortillas tightly, starting from the bottom, and tucking in the sides as you roll.
4. Slice the wraps in half, arrange them on a plate, and serve immediately.
5. For a refreshing twist, slice some fresh tomatoes and cilantro to garnish your wraps before serving.

Why It Works

• The combination of chickpeas and avocado provides a good balance of protein and healthy fats.
• The red onion and jalapeño pepper add a nice kick of flavor.
• The cumin and paprika add warmth and depth of flavor.
• The vegan sour cream adds a creamy touch that helps to balance out the spiciness of the jalapeño pepper.