Roasted Beet & Chickpea Wraps

Vegan Roasted Beet & Chickpea Wraps are nutritional, bright in color, and tasty. These are vegetable wraps & they are nutritious. Roasted Beet & Chickpea Wraps are a nice idea for lunch or dinner. The beets are sweet and terrestrial. The chickpeas are tender and are rich in protein. They are delicious, nutritious, and can be served in a tortilla with fresh vegetables and sauce. You can easily prepare these wraps and enjoy them. They are wonderful for preparing a meal or for a week. The dish is a vegan, fiber-enriched & stomach-friendly dish. These wraps are light yet very consuming. Give them a shot to have a new approach to eating lunch.

STATS:

• Diet: Vegan
• Course: Main
• Cuisine: Fusion
• Time for prep: 15 minutes
• Cooking time: 25 minutes
• Working time (total): 40 minutes
• Size/serving: 1 wrap
• Total yield: 4 wraps
• Level of difficulty: Easy
• Mode of cooking: Roasting + Assembly

EQUIPMENT:

• Baking sheet
• Oven
• Mixing bowls
• Knife & cutting board
• Spoon/spatula
• Foil/parchment paper

INGREDIENTS:

For filling the wrap:

• Two medium beets, cut and peeled
• 1½ cups of washed & drained canned chickpeas
• One tablespoon of olive oil
• 1/2 a teaspoon of salt
• 1⁄2 a teaspoon of black pepper
• Half a teaspoon of powdered garlic
• A half teaspoon of paprika
• Half a teaspoon of cumin

For putting together:

• Four large tortillas, either gluten-free or whole wheat
• One cup of baby spinach or shredded lettuce
• A little cucumber, cut into slices
• One little carrot, cut into shreds
• Half a red onion, thinly sliced
• Regarding the dressing:
• Three teaspoons of tahini
• One tablespoon of lemon juice
• One spoonful of maple honey
• One or two teaspoons of water (for thinning)
• A pinch of salt

INGREDIENT NOTES:

Beets:

• The beets should be fresh and preferred. Wash and dice them into uniform pieces so that they take a short time in the oven. They may be roasted prior to the definition.

Chickpeas:

• To make life easy, use canned chickpeas. Clean thoroughly to get rid of excess salt. They roast and they provide plant protein.

Spices:

• Warming spices such as paprika and cumin are simple to use. Taste the spice according to your taste.

Tahini Dressing:

• Tahini presents a creamy consistency. The richness is compensated for by lemon juice. There is a small addition of sweetness in maple syrup.

Tortillas:

• Whole wheat should be used instead of fiber. Wraps without gluten can be used as a requirement.

INSTRUCTIONS:

1. First, set the oven to 400°F, or 200°C.
2. Use paper towels/foil to line a baking pan.
3. Mix the chopped chickpeas & beets in a bowl.
4. Add all the spices & olive oil. Toss to coat.
5. On the baking sheet, pour.
6. Stir midway during the 25 minutes of roasting.
7. Prepare the vegetables while roasting.
8. Slice the onion, cucumber & shred the carrot.
9. In a bowl, mix all components. Mix till it’s smooth.
10. Use a pan or microwave to reheat tortillas.
11. Place a tortilla on a level surface.
12. Add the chickpeas and roasted beets after the greens.
13. Pour with peanut dressing & garnish with vegetables.
14. Tightly roll the wrap.
15. Before serving, cut in half.

TIPS:

• To save time, roast beets and chickpeas in the morning.
• Add avocado to give additional creaminess.
• Get a new flavor by replacing tahini with hummus.
• In case of crunch, a few sunflower seeds can be added.
• Use arugula instead of greens to get a peppery flavor.
• To add some tartness, use pickles.
• A low-carb variant of it would be to wrap them with lettuce.

STORAGE INFORMATION:

FRIDGE:

• Store leftovers in a container or wrap them in foil. Store for the next at least three days. Storing the vegetables and dressing separately is the best option.

FREEZER:

• It is not advised to freeze. The wrap will lose its texture and get soggy.

FAQs:

May I use already-cooked beets?

• Yes. Just roast the chickpeas only & skip the roasting part on them. It is time-saving.

Restricted to changing the dressing?

• Of course. You can use a yogurt-based vegan sauce, hummus, or even vegan ranch if so inclined.

May I have some veggies?

• Yes. In these wraps, any of the bell peppers, shredded cabbage/sprouts will do.

What in case I do not like tahini?

• Instead, give cashew cream, use avocado spread/a vinaigrette. Select what suits you.

Can Roasted Beet & Chickpea Wraps be used as lunchboxes?

• Yes. Just leave the clothes separated till it is time to eat. This prevents it from getting soggy.

NUTRITIONAL INFORMATION:

Calories: 290
Carbs: 32g
Total carbs: 32g
Fiber: 8g
Calcium: 70mg
Protein: 10g
Iron: 2.2mg
Vitamin A: 1200 IU
Serving size: 1 wrap
Sodium: 300mg
Serving: 4 wraps
Potassium: 480mg