Eosinophilic Esophagitis Friendly Vegan Veggie Wrap
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Learn more →Ingredients
4 servings
For the chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp salt
For the wraps
- 4 large flour tortillas (10-inch)
Chef's tipWarm briefly before folding to improve flexibility. - ¾ cup roasted red pepper hummus
- 2 cups baby spinach
- 1 large red bell pepper, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 medium carrot, peeled and julienned or grated
- 2 ripe avocados, pitted and sliced
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chickpeas dry with a paper towel. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, smoked paprika, cumin, and 1/4 tsp salt, and cook, stirring occasionally, until the chickpeas are lightly crisped and golden on the outside, about 8–10 minutes. Remove from heat and set aside.
- 2
Toss the sliced avocado with the lemon juice in a small bowl to prevent browning, then season lightly with salt and pepper.
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