Chickpea Veggie Fajita Wraps

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 2 teaspoons of oil, then cook for 5 minutes.

Add sliced red cabbage and bell peppers, cover with a lid, and cook for another 5 minutes, stirring occasionally.

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

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

Combine 2 teaspoons tahini or 3 teaspoons hummus, 1/4 teaspoon each kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce (optional), and 2 teaspoons water to make spicy tahini sauce; add more water to thin if desired.

While cooking the veggies, drain, rinse, and dry 1/2 can chickpeas, place on a baking sheet, drizzle with oil, sprinkle with a generous pinch each of cumin, chili powder, and salt, toss to coat, and roast at 400 degrees Fahrenheit for 15 to 20 minutes.

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