Description
These Roasted Beet and Chickpea Wraps are a vibrant, nutrient-packed meal bursting with color and flavor. Zesty lemon-tahini dressing, roasted beets, and spiced chickpeas come together in a soft tortilla for a refreshing vegetarian delight.
Ingredients
2 medium beets, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
2 tbsp tahini
2 tbsp lemon juice
1 garlic clove, minced
2 tbsp water
4 large tortillas or wraps
1 cup baby spinach
1/4 cup crumbled feta cheese (optional)
Fresh dill or parsley for garnish
Instructions
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss diced beets with 1/2 tbsp olive oil, salt, and pepper. Spread evenly on one side of the baking sheet.
3. On the other side, toss chickpeas with the remaining olive oil, smoked paprika, cumin, and a pinch of salt.
4. Roast for 25–30 minutes, stirring halfway through, until the beets are tender and chickpeas are crispy.
5. Meanwhile, whisk together tahini, lemon juice, garlic, and water until smooth and creamy to make the dressing.
6. Warm the tortillas slightly in a dry pan or microwave for flexibility.
7. To assemble, spread a layer of tahini dressing on each tortilla.
8. Top with spinach, roasted beets, chickpeas, and feta (if using).
9. Drizzle with more dressing and sprinkle with fresh herbs.
10. Roll up tightly, slice in half, and enjoy!
Notes
Add avocado slices for extra creaminess.
Make it vegan by skipping the feta or using a plant-based alternative.
Roasted veggies and chickpeas can be prepped ahead for quick weekday lunches.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 390
- Sugar: 8g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 10mg
Keywords: roasted beet wraps, chickpea wraps, vegetarian lunch, healthy wrap recipe, lemon tahini dressing