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
Scale
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
Nutrition
- Serving Size: 1 wrap
- Calories: 385
- Sugar: 6g
- Sodium: 540mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg