Roasted chickpea wraps

30-60 minutes 4 of 5-a-day 4 servings 600 kcal or less family meals fibre iron mains midweek meals pulses summer vegetarian tortilla recipe

N/A

Source

Ingredients

2 x 400g cans chickpeas

2 tsp olive oil

2 tsp ground cumin

2 tsp smoked paprika

2 avocados , stoned, peeled and chopped

juice 1 lime

small pack coriander , chopped

8 soft corn tortillas

1 small iceberg lettuce , shredded

150g pot natural yogurt

480g jar roasted red peppers , chopped

Method

Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp – give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.

Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.