Easy Chickpea Shawarma Wraps
Shawarma. Need we say more? Okay, how about vegetarian shawarma. Now there's something you don't hear everyday. Shawarma lovers. Veggie lovers. From a homemade spice blend to fresh kale and tomatoes, this Chickpea Shawarma Wrap recipe has something for everyone, all bursting from a warm Mission Sundried Tomato Basil tortilla. Oh yeah, and did we mention it only takes 15 minutes to make?
Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
6
Mission Carb Balance Sundried Tomato Basil Wraps, warmed -
3
tbsp. Olive oil -
2
cups Chickpeas, drained and rinsed -
1
Garlic clove, minced -
1 ½
tsp. Ground cumin -
1
tsp. Ground coriander -
¾
tsp. Smoked paprika -
¾
tsp. Salt, divided -
½
tsp. Pepper -
½
tsp. Ground turmeric -
¼
tsp. Ground cinnamon -
¼
cup Sundried tomato pesto -
3
tbsp. Lemon juice -
2
tbsp. Tahini paste -
2
cups Kale, shredded -
12
Cherry tomatoes, quartered -
¾
cup diced cucumber -
⅓
cup Red onion, thinly sliced
INSTRUCTIONS
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Step 1
Heat oil in large skillet set over medium heat; cook chickpeas, garlic, cumin, coriander, smoked paprika, ¼ tsp. salt, pepper, turmeric and cinnamon for 8 to 10 minutes or until chickpeas are toasted and fragrant.
-
Step 2
Whisk together pesto, lemon juice, tahini paste, remaining salt and 2 tbsp. water until smooth.
-
Step 3
Warm tortillas according to package directions. Arrange kale evenly down the center of each tortilla, leaving a 1-inch border at both ends. Top with chickpeas, tomatoes, cucumber and red onion. Drizzle with tahini mixture.
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Step 4
Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.