Roasted Beet Chickpea Wraps

Wholesome roasted beets and chickpeas tucked into warm wraps have become my go-to for nights when I want something both satisfying and nourishing. The zesty tahini-lemon sauce brings it all together in a flavor-packed meal that feels special yet incredibly easy to make.

The first time I tried this combo I knew I had found something that checked all my weeknight dinner boxes and even my beet-hesitant partner will ask for seconds.

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

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I love adding extra lemon to the sauce for a bracing tang It reminds me of meals in my grandmother’s bright kitchen where she always finished dishes with fresh citrus

Storage Tips

Store leftover assembled wraps in an airtight container in the fridge for up to two days The beets can be roasted ahead and kept refrigerated for three to four days Keep the sauce separate until serving to avoid soggy wraps

Ingredient Substitutions

Swap the beets for roasted sweet potatoes or carrots if you are out of beets Use baby spinach or arugula instead of romaine If you avoid gluten reach for sturdy gluten free wraps or even large collard leaves

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Serving Suggestions

Pair these wraps with a simple carrot salad or a tangy slaw They also shine alongside a bowl of lentil soup for a heartier meal The wraps travel well so they are perfect for picnics or packed lunches

Cultural and Historical Context

Beets and chickpeas cross paths in many Mediterranean and Middle Eastern cuisines where salads wraps and spreads frequently feature these ingredients The bright tahini sauce is inspired by classic Levantine flavors bridging earthiness and citrus

Recipe FAQs

→ Can I use canned beets instead of roasting fresh?

Yes, canned beets work for convenience, though roasting fresh beets brings out deeper, sweeter flavors and a firmer texture.

→ What wraps can I use if avoiding gluten?

Opt for certified gluten-free tortillas or sturdy lettuce leaves to create a naturally gluten-free version of these wraps.

→ How can I make the tahini-lemon sauce thinner?

Gradually whisk in extra water, a teaspoon at a time, until you reach a smooth, pourable consistency for drizzling.

→ Are these wraps good for meal prep?

Absolutely! Store components separately and assemble just before eating to keep everything fresh and prevent sogginess.

→ What other toppings pair well with these wraps?

Try pickled onions, feta or vegan alternatives, shaved cucumber, or a sprinkle of sumac or red pepper flakes for added zest.