Smashed Chickpea Caesar Wraps
Take a classic Caesar salad and turn it on its head with this crunchy and portable smashed chickpea Caesar wrap. With a few simple ingredients, the texture and flavors of this wrap come together with just 15 minutes of work.
Ingredients
- 115-oz can chickpeas (drained and patted dry with paper towels, 425 g)
- ¼ mediumwhite onion
- 1 tbspflour
- ½ tspeach garlic powder, salt, and smoked paprika
- 2 tbspolive oil (30 ml)
- 2tortilla wraps
- 2handfuls chopped romaine
- 2 tbspcaesar dressing
- 2 tbspparmesan cheese
Directions
- 1
Blend: Add 1 15-oz can chickpeas (drained and dried) , ¼ medium white onion, 1 Tbsp flour, and ½ tsp each garlic powder, salt, and smoked paprika to a food processor. Blitz until it forms a thick dough.
- 2
Scoop: Scoop mixture evenly onto 2 tortilla wraps.
- 3
Spread: Spread evenly over the entire wrap, leaving a small border around the edges.
- 4
Cook: Working in batches, heat 2 Tbsp olive oil in a large pan over medium heat. Carefully transfer your wrap to the pan, laying it chickpea-side down. Cook for 8 to 10 minutes or until the chickpea layer is golden brown.
- 5
Assemble: Flip the chickpea wrap out of the pan (if the chickpea layer seems fragile, you can hold a plate or cutting board over the pan like a lid, then flip the whole contraption over so the wrap lands smoothly on the plate, no spatula required).Arrange 2 handfuls chopped romaine, 2 to 4 Tbsp Caesar dressing, and 2 Tbsp parmesan cheese in mounds on the wraps.
- 6
Serve: Fold the sides over the fillings, then roll up your wrap, tucking the side closet to you over the fillings and rolling away from you. Firmly squeeze the wrap to contain everything, then slice in half and enjoy!