Mexican chickpea wraps

Description

These taste delicious and make a great lunch. Add a side salad for a quick dinner too.

Ingredients

1 cn chickpeas (drained and rinsed, 14 oz can)
1 cn tomato (chopped tomatoes, 14 oz can)
1⁄2 t cumin (ground)
1⁄2 t paprika (ground)
1 clv garlic (peeled and crushed)
1 onion (small, sliced thing)
2 T tomato (diced small)
1 1⁄2 lime (juice only, 1/2 lime for salsa, 1 lime for guacamole)
3 T olive oil (1/3 for filling, 2/3 for salsa)
1 avocado (ripe)
2 oz yogurt (plain, low fat yogurt)
6 tortilla (corn tortillas)
  seasoning (salt and pepper to taste)

Instructions

  1. Heat 1 Tbs of oil in a large non-stick pan, add the garlic and sauté for approximately 1 minute. Add the chickpeas, corn, chopped tomatoes, cumin and paprika. Mix well and simmer gently for approximately 10 to 15 minutes.
  2. While that's cooking make the salsa. Place diced sliced onion, diced tomatoes, chopped coriander, juice of half a lime and 2 tablespoons olive oil in a small bowl and mix well. Season to taste with salt and pepper and place in refrigerator for flavors to absorb.
  3. Once your chickpea mixture is finished cooking and the salsa is done, make the guacamole (right before serving).
  4. Mix guacamole ingredients - ripe avocado, low fat yogurt and juice of one lime - in a bowl and crush with fork until light and creamy.
  5. Gently heat the corn tortillas in a hot oven for approximately 1 minute. Divide the chickpea mixture between the tortillas and top each tortilla with a little salsa and guacamole. You can also add a dollop of sour cream or low-fat plain yogurt. Roll up and serve immediately.

Notes

If you like it hot add a few jalapeños or 1/2 seeded and finely sliced red chili to the salsa.

Corn is a cereal that does not contain gluten. This recipe is suitable for a gluten free diet.

How to make it dairy free? Substitute yogurt with 1 Tbs olive oil.

Yield
6 servings
Preparation time
20
Cooking time
15
Total time
35 minutes