Chickpea Veggie Fajita Wraps
Ingredients
Vegetable filling
- 1/2 medium onion
- 1.5 bell peppers
- 1 cup red cabbage
- 1/4 cup corn
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/4 teaspoon black pepper
- 2 teaspoons oil
Guacamole
- 1 avocado
- juice of 1/2 lemon or lime
- generous dash of salt
- garlic powder
- 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
Roasted chickpeas
- 1/2 can chickpeas (drained and rinsed)
- oil (for drizzling)
- pinch of cumin
- pinch of chili powder
- pinch of salt
Preparation
Add onions to a large skillet along with 1 teaspoon each of chili powder, kosher salt, garlic powder, oregano, cumin, 1/4 teaspoon black pepper, and a couple teaspoons of oil, then cook for 5 minutes.
Add 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 peppers are crisp-tender.
Mash 1 avocado with 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 to make guacamole.
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 using), and about 2 tablespoons water, adding more water to thin if desired, to make spicy tahini sauce.
Place 1/2 can drained and rinsed chickpeas on a baking sheet, drizzle with oil, toss with a generous pinch each of cumin, chili powder, and salt, and roast at 400 degrees Fahrenheit for 15 to 20 minutes.
Assemble the fajita wraps by filling tortillas with the vegetable mixture, roasted chickpeas, guacamole, and spicy tahini sauce.
