Roasted Beet & Chickpea Wraps Recipe
These Roasted Beet & Chickpea Wraps are a delicious and nutritious vegetarian meal option that’s packed with flavor and color. Roasted beets and seasoned chickpeas are wrapped in a warm tortilla with creamy avocado, crunchy lettuce, and a tangy tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 wraps 1x
- Category: Main Course
- Method: Roasting, Assembling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Units
Scale
For the Roasted Beets:
- 2 medium beets, peeled and diced
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt to taste
For the Wraps:
- 4 whole wheat tortillas
- 1 avocado, sliced
- 2 cups shredded lettuce
- 4 tablespoons tahini dressing
Instructions
- Roast the Beets: Preheat the oven to 400°F. Toss the diced beets with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 30 minutes, or until tender.
- Prepare the Chickpeas: In a bowl, toss the chickpeas with cumin, paprika, and salt. Spread on a baking sheet and roast at 400°F for 20-25 minutes, until crispy.
- Assemble the Wraps: Warm the tortillas. Divide the roasted beets, chickpeas, avocado, and lettuce among the tortillas. Drizzle with tahini dressing. Roll up the wraps and serve.
Notes
- You can customize these wraps with additional toppings like feta cheese, pickled onions, or fresh herbs.
- To save time, you can roast the beets and chickpeas ahead of time and store them in the refrigerator until ready to assemble the wraps.
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
