Chickpea Veggie Fajita Wraps

1. Add onions to a large skillet with 1 teaspoon each chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper, and a couple teaspoons oil, then cook for 5 minutes

2. Add red cabbage and bell peppers, cook with lid on for another 5 minutes, stirring occasionally

3. Add 1/4 cup corn and cook just until peppers are crisp-tender

4. Mash 1 avocado with juice of 1/2 lemon or lime, generous dash of salt, garlic powder, pepper, 2 tablespoons finely chopped onion, 1/4 cup chopped tomato, and 1 tablespoon chopped cilantro or parsley to make guacamole

5. Mix 2 tablespoons tahini or 3 tablespoons hummus with 1/4 teaspoon each kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce if desired, and about 2 tablespoons water, adding more water to thin if needed for spicy tahini sauce

6. Place 1/2 can drained, rinsed, and dried chickpeas on a baking sheet, drizzle with oil of choice, toss with generous pinch of cumin, chili powder, and salt, then roast at 400 degrees Fahrenheit for 15 to 20 minutes

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

Tips

1. Use whatever vegetables you have on hand for the fajita mixture