Easy Chickpea Veggie Fajita Wraps
Ingredients
Veggies
- 1.5 bell peppers, sliced
- 1 cup sliced red cabbage
- 1/2 medium onion, sliced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 to 3 teaspoons oil
- 1/4 cup corn
Guacamole
- 1 avocado
- juice of 1/2 lemon or lime
- generous dash of salt
- garlic powder
- black pepper
- 2 tablespoons finely chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon chopped cilantro (or substitute parsley)
Spicy tahini sauce
- 2 tablespoons tahini (or substitute 3 tablespoons hummus)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- juice of 1 lemon
- 1 teaspoon hot sauce (optional)
- 2 tablespoons water (plus more as needed)
Roasted chickpeas
- 1/2 can chickpeas, drained, rinsed, and dried
- oil of your choice, for drizzling
- generous pinch cumin
- chili powder
- salt
Preparation
Roasted chickpeas
Place the chickpeas on a baking sheet and drizzle with oil
Toss to coat, then sprinkle with cumin, chili powder, and salt
Toss again and roast at 400 degrees Fahrenheit for 15 to 20 minutes
Veggie filling
Heat oil in a large skillet over medium heat
Add the sliced onion and spices (chili powder, kosher salt, garlic powder, oregano, cumin, and black pepper)
Cook for 5 minutes
Add the red cabbage and bell peppers
Cover and cook for 5 minutes, stirring occasionally
Add the corn and cook until the peppers are crisp-tender
Guacamole
Mash the avocado with lemon or lime juice, salt, garlic powder, and pepper
Stir in the chopped onion, tomato, and cilantro
Spicy tahini sauce
Whisk together tahini, kosher salt, chili powder, lemon juice, hot sauce (if using), and water until smooth
Add more water if needed to thin
Assembly
Place the veggie filling, roasted chickpeas, guacamole, and spicy tahini sauce in a tortilla
Wrap tightly
Tips
You can use whatever veggies you have on hand
