Chickpea Veggie Fajita Wraps

1. 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.

2. Cook for 5 minutes, then add red cabbage and bell peppers.

3. Cook for another 5 minutes with the lid on, stirring occasionally.

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

5. Make guacamole by mashing 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.

6. Prepare spicy tahini sauce by mixing 2 tablespoons tahini or 3 tablespoons hummus, 1/4 teaspoon each kosher salt and chili powder, juice of 1 lemon, 1 teaspoon hot sauce (optional), and about 2 tablespoons water; add more water to thin if desired.

7. Roast chickpeas by placing 1/2 can drained and rinsed chickpeas on a baking sheet, drizzling with oil of your choice, tossing, sprinkling with generous pinches of cumin, chili powder, and salt, tossing again, and roasting at 400 degrees Fahrenheit for 15 to 20 minutes.

8. Assemble the fajita wraps with the cooked veggies, roasted chickpeas, guacamole, and tahini sauce.

Tips

1. You can use whatever vegetables you have for the fajita mix.