“Better than Burritos” HEALTHY Chickpea Hummus Wraps

These healthy chickpea hummus wraps are seriously one of my new obsessions. They’re packed with flavors, made with simple everyday ingredients, and done in about 20 minutes. Serve them next to a handful of chips and a couple of ice-cold beers for the best moment in your day.

To make this recipe, I used canned chickpeas. Also known as garbanzo beans. Just to make things quicker and easier. If you prefer, you can use dried chickpeas. Just soak them overnight in plenty of water and then simmer them the following day for 1 to 2 hours or until they are tender.

To make the hummus, I used a food processor. You can also use a hand blender or even a nutri-bullet. As for the tahini paste, which is what makes hummus…well, hummus. You can substitute it for peanut butter or even almond butter if you can’t find it in your area.

TIPS & TRICKS to Make this Recipe: You can serve these wraps at room temperature or even chilled. The wraps will hold for up to 3 to 4 days in the fridge in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make HEALTHY Chickpea Hummus Wraps

5 from 2 votes

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HEALTHY Chickpea Hummus Wraps

Course Main Course

Cuisine Mediterranean

Prep Time 15 minutes

Cook Time 5 minutes

Servings 4

Calories 597 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

FOR THE SPICED CHICKPEAS

• 2 cans chickpeas (garbanzo beans) 15.5 oz / 440 grams each
• 2 tbsp extra virgin olive oil 30 ml
• 1 tsp sweet smoked Spanish paprika 2.50 grams
• 3/4 tsp ground cumin 2 grams
• sea salt & black pepper

FOR THE HUMMUS

• 1 can chickpeas (garbanzo beans) 15.5 oz / 440 grams
• 3 tbsp tahini paste 45 grams
• 2 cloves garlic
• 1/2 tsp ground cumin 1.50 grams
• 2 tbsp extra virgin olive oil 30 ml
• 1 tbsp lemon juice 15 ml
• 2 tbsp water 30 ml
• sea salt & black pepper

EXTRAS

• 4 large flour tortillas
• 1/3 cup chopped red onion 50 grams
• 1/2 cup chopped red bell pepper 75 grams
• 1/2 cup chopped English cucumber 75 grams

Instructions

TO MAKE THE SPICED CHICKPEAS

1. Drain 2 cans of chickpeas into a colander and rinse under water, then shake off any excess water

2. Heat a large fry pan with a medium heat, add in the rinsed chickpeas, and 2 tbsp olive oil, mix continuously, after 4 to 5 minutes and the chickpeas are lightly sauteed turn off the heat, add in the paprika, cumin, and season with salt & pepper, mix together, set aside

TO MAKE THE HUMMUS

1. Drain 1 can of chickpeas into a colander and rinse under water, then shake off any excess water, add the chickpeas into a food processor and run for 30 seconds to 1 minute or until the chickpeas are well blended, make sure to scrape down on the sides at the half way point

2. Once the chickpeas are well blended, add in the tahini, garlic, cumin, olive oil, lemon juice, and season with salt & pepper, run the food processor for 1 to 2 minutes or until well blended, then with the motor still running add in the water, once you end up with a creamy texture the hummus is done

ASSEMBLY

1. Once the spiced chickpeas are cool enough to handle add them into a large bowl, along with the chopped red onion, chopped bell pepper, and chopped cucumber, mix together

2. Add some of the hummus over the tortillas, top off with some of the spiced chickpea mixture, and the fold together like you would a burrito, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

HEALTHY Chickpea Hummus Wraps

Amount Per Serving

Calories 597 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 4g25%

Polyunsaturated Fat 8g

Monounsaturated Fat 15g

Sodium 479mg21%

Potassium 684mg20%

Carbohydrates 67g22%

Fiber 17g71%

Sugar 3g3%

Protein 22g44%

Vitamin A 910IU18%

Vitamin C 28mg34%

Calcium 194mg19%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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