Chickpea Veggie Fajita Wraps

1. Add onions to a large skillet with 1 teaspoon each of chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper, and a couple teaspoons of oil.

2. Cook for 5 minutes, then add red cabbage and bell peppers.

3. Cook with lid on for another 5 minutes, stirring occasionally, then add 1/4 cup corn and cook until peppers are crisp-tender.

4. While veggies are cooking, roast chickpeas by placing 1/2 can drained, rinsed, and dried chickpeas on a baking sheet, drizzling with oil, tossing with a generous pinch each of cumin, chili powder, and salt, and roasting at 400 degrees Fahrenheit for 15 to 20 minutes.

5. Make guacamole by mashing 1 avocado and mixing with juice of 1/2 lemon or lime, a generous dash each of salt, garlic powder, and pepper, 2 tablespoons finely chopped onion, 1/4 cup chopped tomato, and 1 tablespoon chopped cilantro or parsley.

6. Prepare spicy tahini sauce by mixing 2 tablespoons tahini or 3 tablespoons hummus, 1/4 teaspoon each of kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce (optional), and about 2 tablespoons water, adding more water to thin if desired.

7. Assemble the wraps by filling tortillas with the vegetable mixture, roasted chickpeas, guacamole, and spicy tahini sauce.

Tips

1. You can use whatever veggies you have on hand for the fajita filling.