Red Meat Allergy Friendly Vegan Veggie Wrap
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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)
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!