Roasted Beet & Chickpea Wraps

Why You’ll Love This Recipe

I love these Roasted Beet & Chickpea Wraps because they’re packed with fresh, vibrant flavors and tons of nutrients. Roasting the beets brings out their natural sweetness, which pairs wonderfully with the nutty, creamy chickpeas. The tahini-lemon sauce ties everything together, adding a tangy and rich flavor that takes this wrap to the next level. Plus, it’s plant-based and easy to make, making it a great choice for anyone looking to enjoy a healthy, satisfying meal.

Ingredients

• 4 large flour tortillas or gluten-free wraps

• 2 medium beets, peeled and diced

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1 tbsp ground cumin (optional, for added flavor)

• Salt and pepper, to taste

For the Tahini-Lemon Sauce:

• 3 tbsp tahini

• 1 tbsp fresh lemon juice

• 1 tbsp water (or more to thin the sauce)

• 1 tsp maple syrup (optional, for a touch of sweetness)

• Salt, to taste

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

Roast the Beets:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Beets: Toss the diced beets with olive oil, ground cumin (if using), salt, and pepper in a bowl until they’re well coated.

3. Roast the Beets: Spread the beets evenly on a baking sheet in a single layer. Roast for 25-30 minutes, or until the beets are tender and slightly caramelized, flipping them halfway through for even cooking.

Prepare the Chickpeas:

4. Sauté the Chickpeas: While the beets are roasting, heat a drizzle of olive oil in a skillet over medium heat. Add the chickpeas and sauté for 5-7 minutes until they’re warmed through and slightly crispy. Season with salt and pepper to taste.

Make the Tahini-Lemon Sauce:

5. Mix the Sauce: In a small bowl, whisk together the tahini, lemon juice, water, and maple syrup (if using) until smooth. Add more water to reach your desired consistency. Season with salt to taste.

Assemble the Wraps:

6. Prepare the Tortillas: Warm the flour tortillas or gluten-free wraps in a dry skillet or microwave for a few seconds to make them pliable.

7. Assemble the Wraps: Spread a generous drizzle of tahini-lemon sauce in the center of each tortilla. Layer with the roasted beets and sautéed chickpeas. Add extra sauce if desired.

8. Wrap and Serve: Fold in the sides of the tortilla and roll it up tightly to form a wrap. Cut in half and serve immediately.

Servings and Timing

This recipe makes 4 wraps. Prep time is about 10 minutes, with roasting time for the beets taking about 25-30 minutes. These wraps are quick to assemble once the beets are roasted, making them a perfect meal for busy weekdays or weekends when you want something fresh and easy.

Variations

This recipe is very flexible, and you can easily adjust it to suit your taste:

• Add greens: Include some fresh spinach, arugula, or mixed greens for extra crunch and nutrients.

• Use different beans: If you’re not a fan of chickpeas, you can substitute with other beans like black beans or white beans for a different texture.

• Top with avocado: Add sliced avocado or guacamole for extra creaminess and a boost of healthy fats.

• Spicy kick: Drizzle some hot sauce or add jalapeño slices for a spicy twist.

Storage/Reheating

While these wraps are best enjoyed fresh, you can store leftover filling (beets, chickpeas, and sauce) in an airtight container in the refrigerator for up to 2 days. When ready to serve, you can warm the filling and wrap it in fresh tortillas, or enjoy it as a salad topping or bowl base.

FAQs

Can I make this recipe ahead of time?

Yes, you can roast the beets and prepare the chickpeas and sauce ahead of time. Store the components in separate containers in the fridge for up to 2 days, and assemble the wraps when ready to eat.

Can I use frozen beets instead of fresh?

Yes, you can use frozen beets, but be sure to thaw and drain them before roasting. You may need to adjust the roasting time, as frozen beets can release more moisture than fresh beets.

Is this recipe gluten-free?

Yes, if you use gluten-free wraps, this recipe is naturally gluten-free and suitable for those following a gluten-free diet.

Can I make this recipe without tahini?

If you don’t have tahini, you can substitute it with cashew butter, almond butter, or even a simple yogurt-based dressing for a different but still creamy sauce.

Can I make this dish more filling?

To make these wraps more filling, consider adding a grain like quinoa, brown rice, or couscous for extra texture and substance.

Conclusion

These Roasted Beet & Chickpea Wraps are a vibrant, plant-based meal that’s both satisfying and nourishing. The combination of earthy roasted beets, hearty chickpeas, and tangy tahini-lemon sauce makes for a delicious, wholesome dish that’s perfect for any occasion. Whether you’re looking for a quick weeknight dinner or a fresh, healthy option for meal prep, these wraps are sure to become a favorite!