If you’re searching for a lively, wholesome, and genuinely satisfying lunch idea, look no further than these Roasted Beet Chickpea Wraps. Each bite bursts with earthy sweetness from roasted beets, crispy spiced chickpeas, and the vibrant crunch of fresh veggies, all hugged lovingly inside a soft tortilla. Drizzled with zesty lemon-tahini sauce, it’s a colorful, plant-powered meal that never fails to delight—perfect for everything from a packed lunch to a nourishing weeknight dinner. Let’s dig into everything that makes Roasted Beet Chickpea Wraps so irresistible.
Ingredients You’ll Need
This recipe is a celebration of simple, honest ingredients. Each component brings its own personality—be it color, texture, or kick of flavor—and together they transform basic pantry staples into a wrap that feels special enough to crave again and again.
- Beets: Roasting diced beets gives them a sweet, earthy flavor and stunning magenta color.
- Chickpeas: Canned chickpeas crisp up beautifully when roasted and soak up every bit of spice.
- Olive oil: Helps the beets and chickpeas roast to perfection and lends silkiness to the sauce.
- Ground cumin: Adds a deep, warm flavor note that pairs perfectly with both beets and chickpeas.
- Smoked paprika: Infuses a gentle smokiness that makes each bite extra memorable.
- Garlic powder: An easy way to boost savory flavor, especially in the roasting mixture.
- Salt and pepper: Essential for balancing and enhancing every other flavor.
- Tahini: The creamy backbone of the sauce, adding richness and nutty flavor.
- Lemon juice: Cuts through the earthiness for a bright, citrusy zing in the dressing.
- Maple syrup or honey: Just a touch of sweetness to round out the sauce (either works beautifully).
- Garlic clove: Finely minced for fresh, punchy flavor in the tahini sauce.
- Warm water: Thins the tahini dressing to your preferred drizzle-ready consistency.
- Tortillas or flatbreads: Soft, pliable wraps are your canvas—go with your favorite.
- Shredded lettuce or mixed greens: Add freshness and delicate crunch to balance the richness.
- Shredded carrots: Bright and crisp, they provide lovely sweetness and color.
- Cucumber: Thinly sliced for cool, juicy bites that lighten up each wrap.
- Optional: pickled onions, fresh parsley or mint: These extras take things up a notch with bursts of tang or herby fragrance.
How to Make Roasted Beet Chickpea Wraps
Step 1: Roast the Beets and Chickpeas
Start by preheating your oven to 400°F (200°C). In a large mixing bowl, combine the peeled and diced beets and drained chickpeas. Toss them with half of your olive oil, cumin, smoked paprika, garlic powder, and a hearty pinch of salt and pepper. Spread this colorful mix evenly on a baking sheet, ensuring everything’s in a single layer so you get maximum caramelization. Roast for 30 minutes, giving everything a good stir halfway through so the chickpeas crisp up and the beets become just tender.
Step 2: Whisk Up the Lemon-Tahini Sauce
While the oven works its magic, grab a small bowl and whisk together tahini, lemon juice, maple syrup (or honey), minced garlic, and the remaining olive oil. Slowly stir in warm water a tablespoon at a time until the sauce reaches a dreamy, pourable consistency. Give it a taste—add a touch more lemon or salt if you love extra tang or savoriness.
Step 3: Prep the Fresh Veggies
While your beets and chickpeas finish roasting, prep your fresh add-ins. Shred lettuce (or toss mixed greens), grate carrots, and thinly slice cucumber. If you’re adding pickled onions, fresh parsley, or mint, have those on standby too. This is where the crunch and freshness in these Roasted Beet Chickpea Wraps really shines.
Step 4: Warm the Wraps
Just before assembling, warm your tortillas or flatbreads until they’re soft and pliable. You can do this quickly on a hot skillet or directly over a low gas flame for a touch of char. Warm wraps are much easier to fold and less likely to tear.
Step 5: Assemble and Roll
Now for the fun part. Lay out a tortilla and pile on a generous layer of greens. Top with a scoop of roasted beets and chickpeas, then sprinkle on carrots, cucumber, and any optional extras. Finish with a generous drizzle of your creamy lemon-tahini sauce. Fold in the sides and roll up tightly, or simply fold the wrap over itself for an easy fold-and-eat style. Repeat with remaining wraps.
Step 6: Serve and Savor
Enjoy your Roasted Beet Chickpea Wraps immediately for maximum crunch, or wrap them up for meals on the go. Each bite is a spectacular blend of earthy, crisp, tangy, and creamy—a plant-based wrap you’ll want to keep on repeat.
How to Serve Roasted Beet Chickpea Wraps
Garnishes
Garnishing these wraps is all about adding a pop of flavor and color. A sprinkle of fresh chopped parsley or mint brightens everything up, while pickled red onions give a tangy punch that offsets the earthiness of the beets. For a finishing flourish, try a light sprinkle of roasted sesame seeds or a squeeze of extra lemon just before serving.
Side Dishes
If you’re making these Roasted Beet Chickpea Wraps part of a larger meal, pair them with crisp baked sweet potato fries, a crunchy slaw, or a fresh fruit salad. Even a simple bowl of herby quinoa or a bright green salad makes for a lovely, well-rounded plate.
Creative Ways to Present
You can cut the wraps into halves or diagonals for a fun party platter, or lay them out buffet-style with all the fillings and toppings for a make-your-own wrap night. For picnics and packed lunches, tightly wrapping each in parchment or foil keeps them neat and portable. Don’t hesitate to serve family-style as a build-your-own wrap bar—always a hit with guests!
Make Ahead and Storage
Storing Leftovers
If you anticipate leftovers, store your roasted beet and chickpea filling and lemon-tahini sauce separately from the fresh veggies and wraps. This keeps everything crisp and flavorful. Simply refrigerate components in airtight containers—the beets and chickpeas stay fresh for up to 4 days, and the sauce will last about a week.
Freezing
While the wraps themselves don’t freeze well (the fresh veggies get soggy), you can definitely freeze the roasted beet and chickpea mixture. Let it cool completely, then pack into a freezer-safe bag or container. It keeps well for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To reheat the roasted filling for future Roasted Beet Chickpea Wraps, pop it into a skillet over medium heat or warm it in the oven at 350°F (175°C) until heated through. A quick toss on the stovetop revives the chickpeas’ crunch. Assemble your wraps fresh for best texture and taste.
FAQs
Can I make these Roasted Beet Chickpea Wraps gluten-free?
Absolutely! Swap out the regular tortillas for certified gluten-free wraps or large collard greens. The delicious filling and sauce are naturally gluten-free, so everyone can enjoy them.
What can I use instead of beets if I don’t have any?
If you’re not a fan of beets or can’t find them, roasted sweet potatoes, carrots, or even butternut squash work fantastically well. Each brings its own unique flavor, while staying true to the hearty, colorful spirit of the dish.
How do I keep my wraps from getting soggy if packing for lunch?
For meal prep or packed lunches, store the roasted filling and sauce separately from the wraps and veggies. Assemble just before eating, or line the wrap with greens as a moisture barrier. This keeps everything crisp until lunchtime.
Can I make the sauce ahead of time?
Definitely! The lemon-tahini sauce actually tastes even better after the flavors meld for a few hours. Store it in the fridge in a sealed jar and give it a good stir before using; it stays creamy for up to a week.
Are Roasted Beet Chickpea Wraps suitable for kids?
These wraps are super kid-friendly—just adjust the spices if your little ones prefer milder flavors. Let kids build their own wraps with favorite veggies, and they’ll have fun eating the rainbow!
Final Thoughts
Nothing brightens up mealtime quite like these Roasted Beet Chickpea Wraps. Effortless to make, bursting with flavor, and endlessly adaptable, they’re guaranteed to make you feel both nourished and excited for every bite. Give them a try—you might just find your new favorite wrap!
Print
Roasted Beet Chickpea Wraps Recipe
- Total Time: 40 minutes
- Yield: 4 wraps
- Diet: Vegan
Description
Roasted Beet Chickpea Wraps are a vibrant, healthy, plant-based wrap packed with bold flavors and satisfying textures. Earthy roasted beets and crispy, spiced chickpeas are paired with fresh veggies and drizzled with creamy lemon-tahini sauce, making these wraps perfect for a nourishing lunch or light dinner.
Ingredients
For the Roasted Beets and Chickpeas
- 2 medium beets, peeled and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
For the Lemon-Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 teaspoon maple syrup or honey
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 2–3 tablespoons warm water
For Assembling the Wraps
- 4 large tortillas or flatbreads
- 1 cup shredded lettuce or mixed greens
- 1/2 cup shredded carrots
- 1/2 cucumber, thinly sliced
- Optional: pickled onions, fresh parsley or mint
Instructions
- Roast the Beets and Chickpeas: Preheat your oven to 400°F (200°C). In a bowl, toss the diced beets and chickpeas with 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Spread the mixture out evenly on a baking sheet and roast for 30 minutes, stirring halfway through, until the beets are tender and chickpeas are slightly crisp.
- Make the Lemon-Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, maple syrup or honey, minced garlic, and remaining tablespoon of olive oil. Gradually add warm water, whisking until the sauce is creamy and pourable.
- Prepare the Tortillas: Warm the tortillas or flatbreads until they are soft and pliable, either in a dry skillet or wrapped in a damp towel in the microwave for a few seconds.
- Assemble the Wraps: Lay out each tortilla and layer with shredded lettuce or mixed greens, a generous scoop of roasted beets and chickpeas, shredded carrots, cucumber slices, and any optional toppings such as pickled onions, parsley or mint.
- Drizzle and Serve: Drizzle each wrap with the creamy lemon-tahini sauce. Wrap tightly or fold, slice in half if desired, and serve immediately or pack for lunch.
Notes
- For meal prep, keep all components separate and assemble just before eating to prevent sogginess.
- Switch up the veggies or add avocado for extra creaminess.
- These wraps are vegan if using maple syrup; use gluten-free wraps if needed.
- Leftover roasted beets and chickpeas can be added to salads or grain bowls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: Roasting
- Cuisine: Mediterranean-inspired