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In a world increasingly leaning towards healthier eating habits, the appeal of plant-based meals has never been stronger. Among the myriad of options available, Smoky Roasted Red Pepper and Chickpea Wraps stand out as a vibrant, flavorful choice that tantalizes the taste buds while nourishing the body. This recipe not only showcases the rich, smoky flavors of roasted red peppers but also highlights the satisfying texture and nutritional benefits of chickpeas, making it an excellent addition to your meal rotation.

Roasted Red Pepper and Chickpea Wraps

Looking to spice up your meal routine with a delicious and nutritious option? Try these Smoky Roasted Red Pepper and Chickpea Wraps! Featuring the rich flavors of roasted red peppers and the satisfying crunch of roasted chickpeas, this plant-based recipe is packed with protein and essential nutrients. Perfect for lunch, dinner, or a picnic, these wraps are not only simple to make but also customizable with your favorite toppings and sauces. Enjoy a vibrant, healthy meal that celebrates the joys of plant-based eating!
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Ingredients
  

1 cup cooked chickpeas (or one 15 oz can, drained and rinsed)

2 large red bell peppers

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon ground cumin

Salt and freshly ground black pepper to taste

4 large whole wheat or spinach tortillas

1 cup fresh spinach leaves

½ cup feta cheese, crumbled (optional)

½ cup tahini sauce (or your favorite dressing)

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Roast the Peppers:

    - Preheat your oven to 450°F (230°C). Slice the red bell peppers in half and remove the stems and seeds. Place the pepper halves, cut-side down, on a lined baking sheet. Roast in the oven for 20-25 minutes, or until the skins become blistered and charred.

      - Once roasted, remove the peppers from the oven and cover them with aluminum foil for about 10 minutes to let them steam. After steaming, carefully peel off the charred skin and set the roasted peppers aside.

        Prepare the Chickpeas:

          - In a mixing bowl, combine the cooked chickpeas with the olive oil, smoked paprika, garlic powder, ground cumin, salt, and pepper. Stir and toss until the chickpeas are thoroughly coated with the seasoning mixture.

            Roast the Chickpeas:

              - Spread the seasoned chickpeas in an even layer on a baking sheet. Place them in your oven (set to 400°F / 200°C) and roast for 20-25 minutes, or until they are golden brown and crispy, shaking the pan halfway through to ensure even cooking.

                Assemble the Wrap:

                  - Lay out the whole wheat or spinach tortillas on a clean surface. Spoon a generous tablespoon of tahini sauce onto the center of each tortilla, spreading it evenly.

                    Layer the Ingredients:

                      - On top of the tahini sauce, add a handful of fresh spinach leaves. Layer the roasted red peppers and top with the crispy chickpeas. If using, sprinkle crumbled feta cheese over the ingredients for added flavor and creaminess.

                        Wrap it Up:

                          - To wrap, fold the sides of the tortilla inwards over the filling, then roll it tightly from the bottom up, ensuring all the fillings are secured inside. Slice the wrap in half diagonally for easier handling and a nice presentation.

                            Serve:

                              - Serve the wraps immediately, drizzling extra tahini sauce on top for added richness. If desired, garnish with freshly chopped parsley for a vibrant touch.

                                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 wraps