100g tins of chickpeas, drained
1/2 avocados, peeled, stoned and diced
1 white wraps
Handful of iceberg lettuce
40g greek yoghurt (optional)
1/3 jar roasted red peppers
1/2 tsp olive oil
Juice 1/2 lime
1 tsp paprika
Salt and pepper to taste
1. Preheat the oven to 200 degrees celsius. In a bowl, combine the chickpeas, olive oil, paprika, salt and pepper.
2. Spread the chickpeas onto a baking tray and cook for 25 minutes until crispy.
3. Warm the tortillas for 1-2 minutes in the oven, then, place the avocado, red peppers, yoghurt, and lettuce on each wrap. Then top with the roasted chickpeas and drizzle over the lime juice. Then serve.