Chickpea and Vegetable 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 a couple teaspoons of oil

Cook for 5 minutes

Add red cabbage and bell peppers

Cook for another 5 minutes with lid on, stirring occasionally

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

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

Mix 2 tablespoons tahini or 3 tablespoons hummus with 1/4 teaspoon each of 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

Place 1/2 can drained, rinsed, and dried chickpeas on a baking sheet and drizzle with oil of your choice

Toss and sprinkle with a generous pinch of cumin, chili powder, and salt

Toss again and roast at 400 degrees Fahrenheit for 15 to 20 minutes

Assemble the fajita wraps by filling with the cooked vegetables, guacamole, spicy tahini sauce, and roasted chickpeas

You can use whatever vegetables you have on hand for the fajita mix