Easy Chickpea Veggie Fajita Wraps
Ingredients
Vegetable filling
- 1.5 bell peppers, sliced
- 1 cup red cabbage, sliced
- 1/2 medium onion, sliced
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 teaspoons cooking oil
- 1/4 cup corn
Guacamole
- 1 ripe avocado
- juice of 1/2 lemon or lime
- salt, generous dash
- garlic powder
- black pepper
- 2 tablespoons finely chopped onion
- 1/4 cup chopped tomato
- 1 tablespoon chopped cilantro (or parsley)
Spicy tahini sauce
- 2 tablespoons tahini (or 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 (15-ounce) can chickpeas, drained, rinsed, and patted dry
- 1 tablespoon cooking oil
- cumin, generous pinch
- chili powder
- salt
Preparation
Roasted chickpeas
Place the drained, rinsed, and patted dry chickpeas on a baking sheet
Drizzle with oil and toss to coat
Sprinkle with cumin, chili powder, and salt, then toss again
Roast in a preheated 400 degrees Fahrenheit oven for 15 to 20 minutes
Vegetable filling
Heat oil in a large skillet over medium heat
Add onions and cook for 5 minutes
Add red cabbage and bell peppers, cover, and cook for 5 minutes, stirring occasionally
Add corn and cook until peppers are crisp-tender
Guacamole
Mash the avocado in a bowl
Add lemon or lime juice, salt, garlic powder, and black pepper, and mix well
Stir in chopped onion, tomato, and cilantro (or parsley)
Spicy tahini sauce
Whisk together tahini (or hummus), salt, chili powder, lemon juice, and hot sauce (if using)
Add water to thin to desired consistency
Assembly
Warm tortillas if desired
Fill each tortilla with roasted chickpeas, vegetable filling, guacamole, and spicy tahini sauce
Roll up and serve
Tips
You can substitute any vegetables you have on hand
