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Home Gluten-free wrap with chickpeas, avocado and spinach

Gluten-free wrap with chickpeas, avocado and spinach

Name: Gluten-free wrap with chickpeas, avocado and spinach
Prep time: 30 min
Total time: 30 min
Yield: For 2 people
Cuisine: Mexican
Ingredients: 150 grams of gluten-free flour, e.g. buckwheat flour or self-rising baking flour; 125 ml lukewarm water; 400 grams chickpeas; 2 avocados; 2 big hands of fresh spinach; 1/2 lemon; 200 grams of Greek yogurt; 1 tsp paprika powder; 1 teaspoon cumin powder; 1 teaspoon rosemary; 1 teaspoon sambal; pepper and salt

Recipes Gluten-free Vegetarian Lunch Main Course

This dinner will be on the table in half an hour and you will eat your fingers on it. The wrap is very easy to make yourself; the recipe below tells you how. But if you do not have time to make them yourself, you can also use ready-made wraps. Then this dish is ready even faster. Is this gluten-free wrap with chickpeas, avocado and spinach on your menu this week?

Recipe

Gluten-free wrap with chickpeas, avocado and spinach

This vegetarian recipe is so delicious, you won't even realize there's no meat in it!

Course	Main course, lunch
Kitchen	Mexican
Servings	For 2 people

Preparation time

Preparation time	30 min
Time in oven	30 min
Total	30 min

Equipment

Baking paper
Bowl
Flat plates

Ingredients

150 grams of gluten-free flour, e.g. buckwheat flour or self-rising baking flour
125 ml lukewarm water
400 grams chickpeas
2 avocados
2 big hands of fresh spinach
1/2 lemon
200 grams of Greek yogurt
1 tsp paprika powder
1 teaspoon cumin powder
1 teaspoon rosemary
1 teaspoon sambal
pepper and salt

Gluten-free wrap with chickpeas, avocado and spinach

How to make a gluten-free wrap with chickpeas and avocado?

Rinse the chickpeas and drain them well. Put them in a bowl and mix with 1 teaspoon paprika, the rosemary and salt and pepper.
Line a Baking tray with baking paper and spread the chickpeas over it. Bake for 30 minutes; stirring briefly halfway through.
Meanwhile, mix the flour with lukewarm water and add salt and pepper. Knead into a dough and divide into 4 balls. Take a baking sheet, put some flour on it, then roll the balls out with a rolling pin into a thin sheet. The thinner, the crispier the wraps will be.
Fry the wraps in a pan until crispy, about 2 minutes per side.
Mash the avocados in a bowl and add about half the lemon juice and salt and pepper. Set aside.
Make the yogurt sauce. Add the lemon juice to the yogurt, along with sambal and cumin powder. Season to taste with salt and pepper.
Take a wrap and spread the avocado mixture on it first. Then top with spinach and spread the chickpeas on top. Finish with a dollop of yogurt. Enjoy your dinner with these delicious wraps!

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My inspiration comes from another website, but I have adjusted the original recipe. I missed some herbs and I added some extra vegetables. The spinach contains some extra fiber, so you keep a full feeling for longer, and of course of course vitamins and minerals.

I made 4 wraps with this recipe and that is enough for 2 people. As you may know by now, we are quite large eaters. I really thought 2 wraps per person was necessary as an evening meal. It is again a nice and easy vegetarian recipe, which puts you on the table during the week or at the weekend.

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