Wraps are our go-to meal for a quick and easy lunch or dinner. This recipe is full of nutritious veggies that will fill you up plenty. Complementary, we prepared a Beet, Walnut and Labneh dip which not only gives it a colourful boost, but it is the perfect dipping sauce for your wrap too. Enjoy!
2 cups cooked chickpeas, drained and rinsed
2 cups Spinach
½ cup thinly sliced radicchio
1 ripe avocado, sliced
½ cup cilantro, chopped
2-3 tbsp of vegan mayo or tahini
2-3 tbsp Sriracha Sauce (You can use AlbaLisa Hot Sauce for a spicier version)
½ lemon, juiced
1 tsp garlic powder
Salt and Pepper, to taste
Place the chickpeas in a food processor and pulse until they are mostly broken down. Alternatively, mash them in a bowl with a fork or potato masher. The chickpeas should be chunky but starting to hold together.
In a bowl, combine the chickpea mixture with everything except the spinach, radicchio and avocado. Mix well until the mixture resembles egg or tuna salad. Taste and adjust the amount of seasonings to taste or desired consistency.
Heat a clean skillet over medium heat. Warm your Organic Wheat Flour Tortilla for about 30 seconds. Flip it and let it cook until it bubbles and golden brown spots form. Immediately transfer to aluminum foil and keep covered until ready to assemble.
To assemble the wraps, lay two AlbaLisa Flour Tortillas overlapping so that one of them is covering about one-third of the other one. Place a scoop of the chickpea mixture over the center of the two tortillas, avoid getting them on the top or the bottom sides. Top with avocado, spinach and radicchio. Fold each side of the tortillas that are right and right of the tortilla. Roll the tortillas tightly from the bottom and go upwards. Slice in half if desired.
Beet, Walnut and Labneh Dip
Labneh is a Middle Eastern cream cheese made from fresh yogurt but it is far healthier than cream cheese since it has probiotics from the yogurt.
2-3 medium-sized beets, roasted and pureed
⅓ cup toasted walnuts
1 garlic clove
1 lemon, juiced
2 tbsp olive oil
1 ½ cups of Labneh
2 tbsp Tahini sauce (optional)
Salt and Pepper, to taste
Place the beets, whole walnuts, lemon juice, garlic and salt into a food processor or blender. Purée on high until beets and nuts are finely chopped. Scrape down the sides, and blend again, until the mixture gets slightly smoother. Add the olive oil, and blend again, scraping down the sides, until mixture forms a coarse purée. Taste, and adjust seasoning.
Spoon labneh into a bowl, smoothing it, then heap the beet dip on top. Top with a generous drizzle of olive oil and chopped walnuts.
Serve with your choice of AlbaLisa Organic Tortilla Chips or as a side with your wrap.
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