Mexican Chickpea Wrap Recipe


I spotted some daffodils in the park, and the sunshine making an appearance this weekend.

I felt so inspired to make something fresh, light and my first thought was MEXICAN.


Mexican Chickpea Wrap Recipe

Mexican Chickpea Wrap


  • 4 tortilla wraps
  • Tin of chickpeas
  • 1 tablespoon paprika
  • 1 tablespoon Olive Oil
  • 1 whole lemon (juice)
  • 2 crushed garlic cloves
  • 10 cherry tomatoes
  • 3 heaped spoons – sweetcorn
  • Half a cucumber
  • 1 red chilli
  • Half a bunch of parsley
  • 2 tablespoons of natural yoghurt


  • Add the chickpeas to a pyrex dish.
  • To a bowl add the olive oil, paprika and fresh garlic.
  • Drizzle over the chickpeas and roast in the oven for 30 minutes at 180°C.
  • Warm the wraps in the oven for the 3 minutes.
  • Remove wraps and chickpeas.
  • Place the wraps on a chopping board and add the sweetcorn, cucumber, sliced tomatoes and sliced chilli.
  • Spoon the chickpeas over, and add sliced chilli, fresh parsley, lemon juice and dollops of yoghurt.

Roasting the chickpeas gives them a crispy and crunchy texture. Teamed with the smoky paprika, fresh lemon juice and yoghurt – it is the perfect combination of flavours.

As you can see it is super simple to knock together and so yummy.

Do you think you may try?



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