Roasted Beet Chickpea Wraps

Roasted Beet and Chickpea Wraps with Tahini Lemon Sauce are exactly what I crave for lunch when I want something nourishing and full of color. These wraps are easy to make and can be customized with your favorite crunchy veggies or herbs. Warm roasted beets and chickpeas bring hearty comfort, and the bright lemony tahini sauce ties all the flavors together for an irresistible bite.

These wraps first came together for a picnic at the park my friends raved about the creamy sauce and vibrant flavors and now these are always on my summer lunch rotation

Ingredients

• Beets: diced small for caramelized edges and earthy sweetness choose firm and smooth beets for better roasting
• Chickpeas: for protein and crunch pat them dry so they roast up crispy
• Olive oil: helps veggies caramelize and creates golden chickpea edges go for extra virgin if you can
• Ground cumin: for warm earthy flavor fresh spice gives the best aroma
• Smoked paprika: gives the mix a subtle smokiness pick high quality smoked paprika to avoid bitterness
• Garlic powder: boosts savory notes look for a fine grind for even seasoning
• Salt and pepper: bring out all the flavors always grind fresh for best taste
• Tahini: creamy texture and nutty base for the sauce make sure your tahini is runny and smooth
• Fresh lemon juice: brightens the sauce with tangy citrus use juicy lemons with thin skin
• Maple syrup or honey: rounds out the sauce with a hint of sweetness
• Warm water: loosens the tahini sauce to perfect drizzle consistency
• Minced garlic: infuses sharpness into the sauce grate fresh garlic for bold flavor
• Whole wheat tortillas or flatbreads: hold everything together soft and flexible breads roll up best
• Lettuce or mixed greens: add freshness and crunch rinse well and dry for crispness
• Carrot: for crunch and color shred at home for the juiciest texture
• Cucumber: sliced thin for cooling contrast
• Pickled onions or red cabbage: for a tart zing optional but so bright and punchy
• Fresh herbs like parsley mint or cilantro: bring a hit of freshness my favorite is mint with beet wraps

Instructions

Roast the Beets and Chickpeas:

Spread diced beets and dry chickpeas on a lined baking sheet after tossing thoroughly with olive oil ground cumin smoked paprika garlic powder salt and pepper Fan ingredients out so everything is in a single layer Roast at four hundred degrees F for about thirty minutes Turn halfway so the beets caramelize on all sides and chickpeas get crisp edges This step is where all the roasty flavor is built

Make the Tahini Lemon Sauce:

Whisk tahini with fresh lemon juice finely minced or grated garlic a touch of maple syrup or honey for balance and a pinch of salt to taste Slowly whisk in warm water until the sauce becomes smooth and drizzleable Start with a couple tablespoons and add more if needed The sauce should just flow off a spoon Do not rush or you will get lumps

Assemble the Wraps:

Warm your tortillas or flatbreads until they are soft and bendy Fill each with a generous layer of greens then a big scoop of roasted beet and chickpea mixture Top with carrots cucumber and pickled onions as you like Drizzle liberally with tahini lemon sauce and sprinkle fresh herbs Roll up burrito style or fold like a gyro Pack extra sauce for dipping if taking these to go

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My favorite part is the creamy tangy sauce drizzled over the warm filling It makes every bite completely crave worthy One time my niece helped roll these wraps and declared them better than any store bought veggie wrap

Storage Tips

For best texture store roasted beets and chickpeas separate from greens and tortillas Pack sauce in a small container so wraps stay crisp Wrap assembled portions tightly in beeswax wrap or plastic and refrigerate for up to two days Although they are still delicious chilled I recommend toasting leftovers in a skillet for extra crunch

Ingredient Substitutions

Swap beets for sweet potatoes or carrots if you want a milder flavor Canned white beans or black beans can stand in for chickpeas Baby spinach or arugula gives a peppery green note instead of lettuce If nut free use sunflower seed butter for the sauce in place of tahini

Serving Suggestions

Serve these wraps with extra lemon wedges or a quick cucumber salad on the side If you want a picnic ready platter slice wraps in half and layer on a tray with toothpicks for easy sharing These also make a super satisfying post workout lunch

Cultural context

Roasting root vegetables and combining them with legumes echoes Mediterranean and Middle Eastern food traditions The tangy tahini sauce is a staple in many classic dishes and it brings familiar warmth and comfort in this easy modern wrap

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These wraps are amazing for picnics or meal prep Give them a try and see how easy and delicious healthy eating can be

Frequently Asked Questions

→ How do I get crispy chickpeas for the wraps?

Pat the chickpeas dry, toss with oil and spices, then roast at 400°F until golden and crisp.

→ Can I use store-bought beets instead of roasting?

Yes, pre-cooked beets can be used, but roasting fresh beets adds deeper flavor and texture.

→ Is the tahini-lemon sauce adjustable for taste?

Absolutely! Add extra lemon for tang, more water for thinness, or sweetener for a hint of balance.

→ Are gluten-free options available for this dish?

Simply use gluten-free tortillas or flatbreads for a completely gluten-free wrap.

→ What vegetables work well as additional fillings?

Try sliced radishes, bell peppers, or microgreens alongside carrots and cucumber for extra crunch.

→ How can I add more protein to the wraps?

Add grilled tofu, hummus, or a sprinkle of feta for added protein and flavor variety.