Description
This colorful wrap features roasted beets, sautéed chickpeas, and a creamy tahini-lemon sauce—all wrapped in a soft tortilla for a hearty, healthy 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)
Salt and pepper, to taste
For the Tahini-Lemon Sauce:
3 tbsp tahini
1 tbsp fresh lemon juice
1 tbsp water (or more as needed)
1 tsp maple syrup (optional)
Salt, to taste
Instructions
Preheat Oven: 400°F (200°C).
Roast Beets: Toss diced beets with olive oil, cumin (if using), salt, and pepper. Roast for 25–30 minutes, flipping halfway.
Cook Chickpeas: Sauté chickpeas in a skillet with olive oil for 5–7 minutes until slightly crispy. Season with salt and pepper.
Make Sauce: Whisk tahini, lemon juice, water, and maple syrup until smooth. Adjust consistency and salt to taste.
Assemble Wraps: Warm tortillas. Spread sauce, then layer with beets and chickpeas. Add more sauce if desired. Roll up and serve.
Notes
Add greens like spinach or arugula for crunch.
Top with avocado or hot sauce for added richness or spice.
Substitute chickpeas with black or white beans if preferred.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting, Sautéing
- Cuisine: Mediterranean-Inspired, Plant-Based
