Chickpea and Capsicum Wrap

Ingredients

• 1 piecewholegrain tortilla
• 0.75 cupcanned chickpeas
• 0.5 piececapsicum
• 0.5 cupbaby spinach
• 4 piececherry tomatoes
• 0.25 piecered onion
• 1 piecegarlic cloves
• 2 tbspplain Greek yogurt
• 0.5 piecelemon
• 1 tspolive oil
• 0.5 tspground cumin
• 0.5 tspsmoked paprika
• 0.25 tspdried oregano
• 0.25 tspblack pepper

Method

1. 1

   Drain and rinse the chickpeas. Thinly slice the capsicum, halve the cherry tomatoes, thinly slice the red onion, and mince the garlic clove.

2. 2

   Heat olive oil in a small pan over medium-high heat. Add the garlic and sliced red onion and cook for 1 minute until softened.

3. 3

   Add the chickpeas, cumin, smoked paprika, oregano, and black pepper to the pan. Stir well and cook for 3–4 minutes until the chickpeas are lightly golden and fragrant.

4. 4

   Add the sliced capsicum to the pan and toss with the chickpeas. Cook for a further 2 minutes until just tender but still with a little crunch.

5. 5

   In a small bowl, stir together the Greek yogurt and a squeeze of lemon juice to make the drizzle.

6. 6

   Warm the wholegrain tortilla in a dry pan or microwave for 20–30 seconds. Lay it flat and layer with baby spinach, the cherry tomatoes, and the chickpea and capsicum mixture.

7. 7

   Drizzle the lemon yogurt over the filling, fold in the sides of the tortilla, and roll up tightly. Serve immediately.