Creamy Chickpea Spinach Wraps Recipe

I was kinda bored last night so I decided to whip up these chickpea wraps and they turned out literally awesome with crispy chickpeas, wilting spinach, and a tangy sauce that makes even an ordinary day feel like a mini celebration.

I love whiping up these creamy chickpea spinach wraps. I use a can of chickpeas with olive oil, garlic, cumin and smoked paprika mixed with fresh spinach and red bell pepper.

My addition of Greek yogurt, tahini and lemon juice makes it extra nutritious. I sometimes add avocado for a creamy twist.

Ingredients

• Chickpeas: loaded with fiber and protein; they make the wrap hearty and filling.
• Olive oil: adds smooth, healthy fats and richness, making every bite taste beyond great.
• Garlic: gives a bold, kinda spicy punch that boosts the dish aroma and flavor.
• Spinach: packs vitamins and minerals and offers a fresh, crisp bite we all love.
• Red bell pepper: is sweet and crunchy, bursting with vitamin C and vibrant color.
• Greek yogurt: super creamy and tangy, it helps balance spices while adding protein.
• Tahini: adds a nutty, rich twist with good fats that make flavors really pop.
• Lemon juice: brings a zesty sour burst that enlivens the dish with a tangy brightness.

Ingredient Quantities

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups fresh spinach, roughly chopped
• 1 red bell pepper, thinly sliced
• 1/4 cup plain Greek yogurt (or a dairy-free alternative)
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 4 whole wheat wraps or tortillas
• Optional: 1 ripe avocado, sliced

How to Make this

1. Drain and rinse the chickpeas, then heat the olive oil in a large pan over medium heat.

2. Add the minced garlic to the pan and cook for about 1 minute until it smells good.

3. Stir in the chickpeas, ground cumin, smoked paprika, salt, and pepper. Let them cook for 4-5 minutes so they get a little crispy.

4. Toss in the chopped spinach and sliced red bell pepper; stir them in until the spinach wilts and the peppers soften slightly.

5. In a small bowl, mix the Greek yogurt, tahini, and lemon juice together until it becomes a smooth sauce.

6. Warm the whole wheat wraps in a pan or microwave for about 20 seconds so they’re nice and soft.

7. Spoon some of the chickpea and veggie mix onto each wrap, leaving a bit of space around the edges.

8. Drizzle the creamy yogurt-tahini sauce over the filling evenly.

9. If you like avocado, add a few slices on top for extra creaminess.

10. Roll up the wraps tightly and enjoy while they’re still warm.

Equipment Needed

1. Can opener (for opening the chickpeas)
2. Colander (to drain and rinse the chickpeas)
3. Large pan (for cooking garlic and veggies)
4. Stove (to heat up the pan)
5. Spatula or wooden spoon (for stirring all the ingredients)
6. Knife (for mincing garlic, chopping spinach, slicing bell pepper, and cutting avocado if using)
7. Cutting board (for all your chopping needs)
8. Small bowl (to mix the yogurt, tahini, and lemon juice together)
9. Measuring spoons and cups (to correctly measure out spices, olive oil, yogurt, tahini, and lemon juice)
10. Microwave or an extra pan (to warm the whole wheat wraps)

FAQ

• Q: Can i substitute the Greek yogurt with something else?
  A: Yeah, if you’re looking for a dairy free option, you can use a plant based yogurt or even a bit of coconut cream in a pinch.
• Q: Do i have to use whole wheat wraps?
  A: Not really, you can use any type of wrap or tortilla that you like, but whole wheat usually gives a nice nutty flavor and extra fiber.
• Q: Can i blend the chickpeas completely?
  A: You can, but i think leaving some texture by roughly mashing the chickpeas is better for a hearty wrap. Blending too much might make it too smooth.
• Q: Is this recipe suitable for meal prepping?
  A: Sure thing, you can make a batch of the chickpea mix ahead of time and store it in the fridge for a couple days. Just assemble the wrap when you’re ready to eat so the spinach and bell peppers stay fresh.
• Q: How can i spice up the flavor even more?
  A: If you like a bit more kick, try adding a dash of red pepper flakes or a squeeze more lemon juice; sometimes a pinch of extra salt and pepper seals the deal.

Creamy Chickpea Spinach Wraps Recipe Substitutions and Variations

• If you dont have chickpeas, you can use white beans like cannellini beans as a nice substitute.
• If you’re out of Greek yogurt, try using a dairy-free coconut yogurt or even just a little extra tahini.
• Instead of fresh spinach, you can swap in baby kale or arugula for a different flavor twist.
• Whole wheat wraps can be replaced by lavash bread or any other flatbread if you prefer.
• If you’re lacking tahini, you might try using smooth almond butter instead.

Pro Tips

1. Try spreadin a bit of extra oil and lettin your chickpeas cook a little bit longer so they get kinda crispy on their edges. That extra crunch makes the whole wrap taste so much better.
2. When mixin the Greek yogurt, tahini, and lemon juice, stir it up real good and let it sit for a minute. It helps the flavors blend together, and trust me, your tastebuds will notice.
3. Warmin the wraps in a pan or microwave for a few seconds works wonders. A warm wrap is soft and easy to roll, plus it brings out all the flavors of the veggies and chickpeas.
4. If you’re into a bit of heat, try tossin a pinch of cayenne pepper in with the chickpeas. It’s a neat little trick that adds some extra kick without overpowerin the other flavors.