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Avocado Chick Pea Tortilla Wraps

Here's how you make Avocado Chick Pea Tortilla Wraps
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  • Servings: 4-8
  • Prep: 5m
  • Cook: 0m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 4 (204 grams) flour tortilla (spinach or whole wheat flour tortillas, 8" is what I used)
  • 1 1/2 cups baby spinach leaves (more or less to taste), stems removed
  • 2 ounces red onion (1/2 small red onion, cut in half and thin sliced)
  • 8 thin slices (1/4 pound) provolone cheese (approximately 1/4 lb)
  • FOR AVOCADO CHICKPEA FILLING
  • 1 can (15 ounce) garbanzo beans (chickpeas, drained and rinsed)
  • 1 avocado, diced (ripe)
  • 1 lime, whole (juiced)
  • 2 small scallions, diced (white and green parts)
  • 1/4 cup fresh cilantro, fine chopped
  • 1/4 teaspoon garlic powder
  • Red pepper flakes, pinch
  • Kosher salt, to taste
  • Pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Chickpeas and Avocado ... Mash the chickpeas with a potato masher, fork; or you can use a mini food processor - which is what I prefer. Puree until you get the consistency you like. I prefer a little texture, NOT completely smooth. Do the same with the avocado. Then, add both to a bowl.

  • Step 2: Add the lime juice, cilantro, scallions, garlic power, salt and pepper; and, mix to combine. And, taste - make sure to reason with salt and pepper if necessary.

  • Step 3: Wrap ... I prefer the spinach tortilla or wrap; but, you can also use a whole wheat one too. Then, lay out the tortillas (lightly warmed). You can warm them in the oven, on a gas burner; or, I use the microwave. Simply wrap in a damp paper towel; and microwave 10-15 seconds on medium heat. Warming them up just makes them pliable - so, when rolled; they will not tear.

  • Step 4: Add, 2 cheese slices to the bottom half of each tortilla, top with a few spinach leaves, the avocado/chick pea mix, red onions; and, a few more spinach leaves. Then, roll, up like a burrito. Some like to tuck in the sides; some don't - use whichever method you prefer. There is no write and wrong - personally, I tuck in the sides as I roll.

  • Step 5: Finish ... Wrap them in parchment paper; and, ready to take on the go. They will last 8 hrs in the fridge; so, they are a great make ahead meal. You can also cut these in 2-3 pieces as a snack, after school treat, appetizer, etc. Simple, healthy, and easy. Also, they make a great meatless dinner - simply add a bowl of soup on the side.

  • Step 6: Serve and ENJOY!

We hope you enjoy this recipe!

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