Created by Kchurchill5 on February 27, 2017
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!