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Smashed Chickpea Tortilla Wrap

This smashed chickpea tortilla wrap is loaded with delicious ingredients and toasted until crispy and golden. Roasted red peppers, feta, avocado and chickpeas come together with fresh spinach for this filling and satisfying lunch!

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 2 wraps
Course: Main Course , Lunch
Cuisine: American

Ingredients

  • ½ cup diced roasted red peppers, from a jar in olive oil
  • ⅓ cup crumbled Feta cheese
  • ½ tablespoon olive oil, from the jar of roasted reds
  • 2 teaspoons red wine vinegar
  • pinch crushed red pepper flakes
  • 1 14 ounce can chickpeas, drained and rinsed
  • 1 garlic clove, minced or pressed
  • ½ avocado
  • ½ lemon, juiced and zest freshly grated
  • kosher salt and pepper
  • 2 cups fresh spinach or greens
  • 2 large burrito-size tortillas

Instructions

    Cup of Yum
  1. In a bowl, combine the roasted red peppers, feta cheese, oil from the jar, vinegar and crushed red pepper flakes. Stir to combine.
  2. In another bowl, mash together the avocado and chickpeas. Add in the lemon juice, garlic and a big pinch of salt and pepper. Taste and season with more salt and pepper if needed.
  3. Place the tortilla on a cutting board. Cut one slit from the center down to the end of the tortilla. You now technically have four quadrants for the filling of your choice. This filling makes enough for 2 wraps, so divide it evenly between the 2 tortillas.
  4. Spoon the roasted red peppers and feta on one quadrant. Place 1 cup of the spinach on another quadrant. And finish off with the smashed avocados and chickpeas on a third. Fold the bottom left side up, then over to the right, then down to create a triangle wrap.
  5. Heat a drop of olive oil in a skillet over medium-low heat. Add the wrap and cook until crispy and golden on both sides. Enjoy!