Roasted Beet Chickpea Wraps (Print Format)
Roasted beets and chickpeas fill warm wraps, finished with creamy tahini-lemon sauce for a hearty, fresh meal.
# Ingredients:
→ For the Wraps
01 -
4 large flour tortillas or gluten-free wraps
02 -
1.5 cups canned or cooked chickpeas, drained and rinsed
03 -
2 medium beets, peeled and chopped into wedges
04 -
2 cups chopped romaine or mixed greens
05 -
1 tablespoon olive oil
06 -
Salt and pepper to taste
→ For the Tahini-Lemon Sauce
07 -
0.25 cup tahini (sesame paste)
08 -
2 tablespoons fresh lemon juice
09 -
1 garlic clove, minced
10 -
2 tablespoons water, more if needed for consistency
11 -
0.5 teaspoon cumin
12 -
Salt to taste
→ Optional Add-Ons
13 -
Pickled red onions
14 -
Feta cheese crumbles or vegan feta
15 -
Cucumber slices
16 -
Crushed red pepper flakes or sumac for garnish
# Steps:
01 -
Preheat the oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.
02 -
While the beets are roasting, warm the chickpeas in a skillet over medium heat with a pinch of salt, pepper, and optional cumin for flavor. Heat for 5–7 minutes until warmed through and lightly crisped on the edges.
03 -
In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, and salt. Gradually add water until it reaches a creamy but pourable consistency. Adjust seasoning as needed.
04 -
Gently heat the tortillas in a dry skillet or microwave for a few seconds until pliable to prevent tearing during wrapping.
05 -
Lay each tortilla flat. Add a handful of chopped greens, followed by a scoop of chickpeas, several roasted beet slices, and a generous drizzle of tahini-lemon sauce. Add optional toppings if desired.
06 -
Fold in the sides, roll tightly from the bottom, and slice diagonally for presentation. Serve warm or chilled.