Eosinophilic Esophagitis Friendly Vegan Mediterranean Wrap
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Learn more āIngredients
4 servings
For the wraps
- 4 large flour tortillas or flatbreads
Chef's tipWarm briefly before folding to improve flexibility.
For the chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Ā½ tsp ground coriander
- Ā¼ tsp salt
For the tahini drizzle
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 tbsp water
- 1 pinch salt
For assembling
- Ā¾ cup hummus
- 1 cup cherry tomatoes, halved
- 1 cup english cucumber, thinly sliced
- Ā½ cup kalamata olives, pitted and halved
- Ā½ cup roasted red peppers, thinly sliced
- Ā¼ red onion, thinly sliced
- Ā¼ cup fresh parsley, roughly chopped
- Ā¼ cup fresh mint leaves (optional)
Instructions
- 1
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, cumin, smoked paprika, coriander, and 1/4 tsp salt, and cook, stirring occasionally, until the chickpeas are lightly crisped and fragrant, about 6ā8 minutes. Remove from heat.
- 2
In a small bowl, whisk together the tahini, lemon juice, water, and a pinch of salt until smooth and pourable. If the sauce is too thick to drizzle, add water 1 tsp at a time until it reaches a thin, drizzleable consistency.
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