Ingredients
Large flour tortillas: or choose gluten free for dietary needs They hold everything together and keep wraps soft
Chickpeas: use canned or home-cooked for convenience and hearty texture Always rinse for the best flavor
Beets: fresh ones bring earthy sweetness and vibrant color Look for firm small to medium beets
Chopped romaine or mixed greens: for crunch and freshness Choose vibrant greens and wash well
Olive oil: helps caramelize the beets and brings out their sweetness Use extra virgin for best flavor
Salt and pepper: make each component come alive Opt for freshly ground for the best results
Tahini: look for creamy sesame paste without added oils or sweeteners for a rich nutty base
Fresh lemon juice: adds brightness and balances the tahini Choose juicy lemons for the best result
Garlic clove: minced for savory depth and zing
Water: to thin the sauce so it is perfectly pourable Add as needed for the right texture
Cumin: for a subtle warmth in both chickpeas and sauce grounding the flavors
Optional: pickled red onions bring tang feta or vegan feta for creaminess cucumber for crunch and red pepper flakes or sumac for a punch
Step-by-Step Instructions
Roast the Beets:
Peel and chop beets into equal-sized wedges so they cook evenly Toss them in olive oil salt and pepper then spread across a parchment-lined baking sheet Roast in a preheated oven at four hundred degrees fahrenheit flipping halfway through This takes about twenty five to thirty minutes The beets should be caramelized around the edges and fork tender
Prepare the Chickpeas:
Warm chickpeas in a skillet over medium heat Add a pinch of salt pepper and cumin if you like them smoky Let them heat for five to seven minutes stirring every so often to develop some crispness on the edges This step gives extra texture to the wrap
Make the Tahini Lemon Sauce:
In a bowl whisk together tahini lemon juice minced garlic cumin and salt Start adding water a little at a time whisking well until the sauce is silky smooth and pourable Taste and adjust with more salt or lemon for your liking
Warm the Wraps:
Heat each tortilla in a dry skillet or microwave for just a few seconds until they are soft and flexible This prevents them from cracking while wrapping
Assemble the Wraps:
Lay out tortillas flat Add a layer of greens down the center Spoon on warm chickpeas then roasted beets Drizzle generously with tahini lemon sauce Layer on any of the optional toppings you like
Wrap and Serve:
Fold both sides of the wrap inward then roll tightly from bottom up Slice diagonally for a nice presentation Serve right away or chill for a portable meal These are just as tasty cold
Two roasted beet and chickpea wraps with tahini-lemon sauce.
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Two roasted beet and chickpea wraps with tahini-lemon sauce. | lilicooks.com
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