Veggie Wrap

Instructions

1. 1

   Sauté Vegetables and Chickpeas

   • Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the sliced onion and bell pepper.
   • Sauté for 5-6 minutes, stirring occasionally, until the vegetables are soft and have started to caramelize.
   • Add the rinsed and drained chickpeas to the skillet. Patting them dry beforehand helps them crisp up slightly.
   • Sprinkle in the smoked paprika, cumin powder, 1/2 tsp of salt, and black pepper. Stir well to coat everything.
   • Cook for another 3-4 minutes, allowing the spices to become fragrant and the chickpeas to heat through.
2. 2

   Prepare the Fresh Salad

   • While the chickpeas are cooking, combine the chopped romaine lettuce, diced cucumber, and diced tomato in a medium bowl.
   • Drizzle with fresh lemon juice and the remaining 1/4 tsp of salt. Toss gently to combine. Set aside.
3. 3

   Warm Tortillas and Assemble

   • Warm the tortillas one at a time in a dry skillet for about 30 seconds per side, or in the microwave for 15-20 seconds. This makes them pliable and prevents tearing.
   • Lay a warm tortilla on a clean, flat surface. Spread about 3 tablespoons of hummus down the center, leaving a 1-inch border on all sides.
   • Layer a quarter of the fresh salad mixture over the hummus.
   • Spoon a quarter of the warm chickpea and vegetable mixture on top of the salad.
   • If using, sprinkle with crumbled feta cheese.
4. 4

   Fold and Serve

   • To fold, bring the bottom edge of the tortilla up and over the filling, tucking it in snugly.
   • Fold in the left and right sides over the filling.
   • Roll the wrap upwards to seal it completely.
   • Serve immediately for the best contrast of warm filling and crisp, cool salad. You can also slice it in half on a diagonal for a nicer presentation.