If you’re on the hunt for a lunch or dinner that’s as satisfying as it is vibrant, let me introduce you to my absolute favorite: Roasted Beet & Chickpea Wraps. These wraps offer a delightful medley of earthy roasted beets, creamy chickpeas, and fresh crunchy veggies tucked into a soft tortilla with a flavor-packed dressing. It’s a recipe that wins hearts with its color and nourishes with plant-based goodness — perfect for busy weekdays, easy meal prep, or an eye-catching addition to a picnic basket!

Roasted Beet & Chickpea Wraps Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Roasted Beet & Chickpea Wraps lies in their simplicity — each ingredient brings its own personality to the table, creating a wrap that’s as bold in taste as it is colorful. Here’s what you’ll need, along with why each one’s essential.

Beets: Roasting brings out their natural sweetness and gives the wraps that gorgeous ruby hue.
Chickpeas (canned or cooked): These add protein and creaminess — mash them slightly for the perfect hearty texture.
Tortillas or flatbreads: Choose a sturdy wrap that will hold all the delicious fillings without tearing.
Carrots: Shredded for crunch and vibrant orange color (they also add a subtle sweetness).
Cucumber: Slices of cucumber provide refreshing bite and a crisp contrast to the roasted veggies.
Red onion: Thinly sliced for just the right pop of sharpness and color.
Mixed greens (spinach, arugula, or lettuce): These make the wraps feel extra fresh and add a gentle peppery kick.
Lemon juice: Brightens up the chickpeas and helps tie all the flavors together.
Olive oil: Essential for roasting the beets to perfection and making the filling silky-smooth.
Salt and pepper: To enhance every flavor in the wrap.
Favorite dressing (tahini, yogurt, or vinaigrette): A drizzle of creamy or tangy dressing brings the Roasted Beet & Chickpea Wraps to life.

How to Make Roasted Beet & Chickpea Wraps

Step 1: Roast the Beets

Preheat your oven to 400°F (200°C). Peel and chop the beets into bite-sized cubes. Toss them with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for about 25–30 minutes, turning once, until they’re tender and caramelized around the edges — this step transforms the beets from earthy to incredibly sweet and flavorful.

Step 2: Prepare the Chickpea Filling

While your kitchen fills with the cozy smell of roasting beets, rinse and drain the chickpeas. In a bowl, lightly mash half of them with a fork, leaving the rest whole for texture. Add a generous squeeze of lemon juice, a drizzle of olive oil, some salt, and cracked pepper. If you want an extra kick, add a pinch of cumin or smoked paprika.

Step 3: Chop and Prep the Veggies

Slice the cucumber, shred the carrots, and thinly slice the red onion. Wash and dry your greens. Lay everything out assembly-line style, so the wrap-making process is fun and seamless.

Step 4: Assemble the Roasted Beet & Chickpea Wraps

Warm your tortillas or flatbreads (just a few seconds in a dry skillet does wonders). Spread the chickpea mixture in the center, then layer on the roasted beets, carrots, cucumber, red onion, and greens. Drizzle with your favorite dressing, fold up like a burrito, and get ready for crunch!

Step 5: Wrap, Slice, and Enjoy!

Tuck in the sides of the tortillas as you roll them up so all those gorgeous fillings stay put. Slice in half on a diagonal to show off the rainbow inside, and dive right in — the flavors and textures in these Roasted Beet & Chickpea Wraps are unforgettable.

How to Serve Roasted Beet & Chickpea Wraps

Garnishes

For a finishing touch, sprinkle your wraps with toasted sesame seeds, a dusting of sumac, or fresh chopped herbs (like parsley or dill). A squeeze of extra lemon over the filling adds brightness, and a swirl of creamy dressing on top makes everything feel like it just came from a café.

Side Dishes

Pair these wraps with a bowl of herby quinoa, a light lentil salad, or even simple baked sweet potato fries. The refreshing flavors of Roasted Beet & Chickpea Wraps play perfectly with Mediterranean-inspired sides or crunchy slaws.

Creative Ways to Present

Try slicing the wraps into pinwheels for party platters, stacking them high for a picnic basket, or even turning the fillings into a vibrant bowl served over grains. If you’re feeling fancy, add edible flowers or pickled onions for color and flair!

Make Ahead and Storage

Storing Leftovers

If you’ve made extra fillings, keep each component (beets, chickpeas, prepped veggies) in separate airtight containers in the fridge. This keeps everything fresh and crisp. Assembled Roasted Beet & Chickpea Wraps can be stored, wrapped tightly, for up to 24 hours, though the wraps may soften from the moisture.

Freezing

While the veggie fillings can be frozen separately for up to two months, I don’t recommend freezing fully assembled wraps — the fresh veggies lose their crunch and the wraps can become soggy. But having a stash of roasted beets or cooked chickpeas ready in the freezer makes assembly a breeze!

Reheating

For best results, enjoy these wraps cold or at room temperature. If you want to warm the wrap, a quick toast in a skillet revives the tortilla. Avoid microwaving, as it can make the veggies mushy and the wrap rubbery.

FAQs

Can I use canned beets instead of roasting them?

You can in a pinch, but freshly roasted beets make a world of difference in both flavor and texture for Roasted Beet & Chickpea Wraps. If you do use canned, rinse them well and pat dry before adding.

Are these wraps gluten-free?

Yes — if you use gluten-free tortillas or flatbreads! There are plenty of tasty options made from corn, chickpeas, or rice that will work wonderfully in Roasted Beet & Chickpea Wraps.

How long do the assembled wraps stay fresh?

Assembled Roasted Beet & Chickpea Wraps are best enjoyed the day they’re made, but they’ll keep in the fridge, tightly wrapped, for up to 24 hours. After that, the fillings may make the wrap a bit soggy.

Can I add cheese or protein?

Absolutely! Crumbled feta, goat cheese, or even slices of grilled chicken or tofu are delicious additions if you want to add more protein or make it heartier — just don’t overload the wrap.

What other dressings work well for these wraps?

The possibilities are endless: creamy tahini, zesty yogurt-lemon, classic hummus, or even an herby green goddess dressing all pair beautifully with the flavors in Roasted Beet & Chickpea Wraps.

Final Thoughts

I truly hope you give these Roasted Beet & Chickpea Wraps a spot in your regular meal rotation! They’re colorful, filling, and so easy to adapt to your taste. Once you try this recipe, don’t be surprised if it becomes your new lunchtime obsession — it’s the kind of meal that’s as good for the eyes as it is for the body. Enjoy every bite!

Roasted Beet & Chickpea Wraps Recipe