Chickpea and Veggie Avocado Wraps
For a quick, high-protein lunch that's vegan and dairy-free, try these Chickpea and Veggie Avocado Wraps. Prep time is under 30 minutes, making it an ideal meal for busy days.
Ingredients: 1. 15 oz (425 g) canned chickpeas, drained and rinsed 2. 2 tablespoons chopped fresh parsley 3. 2 tablespoons chopped fresh cilantro 4. 1 tablespoon Sriracha sauce 5. 1 tablespoon Dijon mustard 6. 2 tablespoons tahini 7. 1/4 cup hummus 8. 3 tablespoons lemon juice 9. 2 tablespoons finely chopped scallions 10. 2 tablespoons chopped red onion 11. 1 teaspoon smoked paprika 12. Salt and pepper, to taste 13. 3 large flour tortillas 14. 1 ripe avocado, sliced 15. 1 1/2 cups fresh baby spinach
Nutritional Information: - Calories: 661 - Protein: 49g - Fat: 31g - Carbohydrates: 50g - Fiber: 18g - Sugar: 7g
Instructions: 1. Mash chickpeas in a medium bowl. 2. Add parsley, cilantro, Sriracha sauce, Dijon mustard, tahini, hummus, lemon juice, scallions, red onion, paprika, salt, and pepper. Mix well. 3. Spread the mixture evenly across each tortilla. 4. Top each tortilla with sliced avocado and spinach. 5. Roll the wraps tightly and cut in half diagonally to serve.
(For a more detailed and visual guide, consider incorporating a step-by-step visual instructions section inspired by tasty.co's recipe).
Enjoy your Chickpea and Veggie Avocado Wraps as a nutritious and tasty lunch option. Adding sliced veggies such as bell peppers or cucumber can enhance the flavor and nutritional content of these wraps.
