Easy Chickpea Veggie Fajita Wraps
Ingredients
Sautéed 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
- a couple teaspoons oil
- 1/4 cup corn
Guacamole
- 1 avocado
- juice of 1/2 lemon or lime
- generous dash of salt
- garlic powder
- pepper
- 2 T finely chopped onion
- 1/4 cup chopped tomato
- 1 T chopped cilantro (or sub parsley)
Spicy tahini sauce
- 2 T tahini (or sub 3 T hummus)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder
- juice of 1 lemon
- 1 teaspoon hot sauce (optional)
- about 2 T water (add more water to thin if desired)
Roasted chickpeas
- 1/2 can drained, rinsed and dry chickpeas
- oil of your choice, for drizzling
- generous pinch of cumin
- chili powder
- salt
Preparation
Sautéed veggies
Add sliced onions to a large skillet with chili powder, kosher salt, garlic powder, oregano, cumin, black pepper and oil
Cook for 5 minutes
Add red cabbage and bell peppers
Cook for another 5 minutes with lid on, stirring occasionally
Add corn and cook just until peppers are crisp-tender
Guacamole
Mash avocado with lemon or lime juice, salt, garlic powder, pepper, chopped onion, chopped tomato and chopped cilantro
Spicy tahini sauce
Whisk together tahini, kosher salt, chili powder, lemon juice, hot sauce (if using) and water until smooth
Roasted chickpeas
Place 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°F for 15 to 20 minutes
Assembly
Warm tortillas and fill with the sautéed veggies, roasted chickpeas, guacamole and spicy tahini sauce
Tips
Feel free to substitute any vegetables you have on hand
