Creamy Chickpea & Spinach Wraps | The HEALTHIEST Creamy Wraps
These Creamy Chickpea & Spinach Wraps are packed with flavors, made with heart-healthy ingredients and come together within minutes. But the best part? Absolutely no cooking involved and the kind of food that´s going to make you feel like a million bucks.
To make this recipe I used Spanish jarred chickpeas (10% OFF Your First Order with Code ¨ONAFORK¨). However, you can also use regular canned chickpeas or even use dried chickpeas. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.
What gives these wraps that incredible creamy texture is the Greek yogurt. I used low-fat, but you can use full fat if you like. You can even veganize this recipe by using your favorite plant-based yogurt.
TIPS & TRICKS to Make this Recipe: I served these wraps at room temperature. But you can also add the chickpea mixture into the fridge and serve these wraps chilled. They will hold for up to 5 to 7 days in the fridge.
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Watch the Video Below on How to Make Creamy Chickpea & Spinach Wraps
Creamy Chickpea & Spinach Wraps
- 3 cups canned chickpeas 540 g / 19 oz (drained)
- 2 cups fresh spinach 100 g / 4 oz
- 1 cup plain greek yogurt 285 g
- 2 cloves garlic
- 1 small red onion
- 15 black pitted olives
- 1 tbsp lemon juice 15 ml
- 1 tsp ground cumin 2 g
- pinch sea salt
- dash black pepper
- 4 extra-large flour tortilla
Drain the canned chickpeas into a colander, rinse under cold water, shake off any excess water and then transfer into a large bowl
Roughly chop the spinach and add into the bowl with the chickpeas, along with 1 cup plain Greek yogurt
Finely grate in 2 cloves garlic, 1 small red onion finely chopped, 15 black pitted olives thinly sliced, 1 tbsp fresh lemon juice, 1 tsp ground cumin and season with sea salt & black pepper, gently mix together until well mixed
Transfer the mixture into the flour tortillas, then tightly roll together and cut in half, serve at room temperature or chilled, enjoy!
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