Crispy chickpea stuffed wraps
Serves 2
Easy
Prep:
Cook:
plus pickling
Make our faff-free traybake kebab and use the leftovers as the base to make these wraps, filled with leftover lamb, hummus, peppers and chickpeas
Skip to ingredients
- 100ml apple cider vinegar
- 1 tbsp caster sugar
- 1 small red onionfinely sliced
- 400g can chickpeas
- 1 tbsp sunflower oil
- 2 tbsp harissa
- 150g leftover traybake lamb kebabroughly chopped (see step 2)
- 4 tbsp hummus
- 2 large flour tortillas
- 1 pepperfinely sliced
- 40g salad leaves
Nutrition: Per serving
- kcal768
- fat38g
- saturates6g
- carbs68g
- sugars13g
- fibre15ghigh
- protein31g
- salt3.01g
Method
step 1
To make quick pickled onions, tip the vinegar, sugar and 1 tsp sea salt into a saucepan, bring to a boil and leave to simmer for a few minutes until dissolved. Stir in the red onions and set aside to pickle for at least 30 mins. Will keep chilled for up to one week.
step 2
step 3
Divide and spread the hummus over each tortilla and top with the pepper, salad leaves, pickled onions, chickpeas and lamb.
