Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce (Print version)
Tender roasted beets, spiced chickpeas, crisp vegetables, and creamy tahini-lemon sauce tucked into warm wraps.
# Ingredients:
For the roasted filling
01 -
3 medium beets, peeled and cut into thin wedges
02 -
1 can (15 oz / 425 g) chickpeas, drained, rinsed, and patted dry
03 -
2 tablespoons olive oil, divided
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon smoked paprika
06 -
1/2 teaspoon garlic powder
07 -
3/4 teaspoon kosher salt, divided
08 -
1/4 teaspoon black pepper
For the tahini-lemon sauce
09 -
1/3 cup (80 g) tahini, well stirred
10 -
3 tablespoons fresh lemon juice
11 -
1 small garlic clove, finely grated
12 -
1 teaspoon maple syrup
13 -
3-5 tablespoons cold water, as needed
14 -
1/4 teaspoon kosher salt
For the wraps
15 -
4 large whole wheat tortillas or soft flatbreads
16 -
2 cups packed arugula or baby spinach
17 -
1 small cucumber, cut into thin sticks
18 -
1/4 small red onion, thinly sliced
19 -
1/4 cup chopped fresh parsley or mint
20 -
Lemon wedges, for serving
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment for easier cleanup.
02 -
Toss the beet wedges with 1 tablespoon olive oil, 1/4 teaspoon salt, and black pepper. Spread them on one side of the baking sheet and roast for 15 minutes.
03 -
Toss the dried chickpeas with the remaining 1 tablespoon olive oil, cumin, smoked paprika, garlic powder, and 1/4 teaspoon salt.
04 -
Add the chickpeas to the empty side of the baking sheet. Roast for 18-22 minutes more, stirring once, until the beets are tender and the chickpeas have browned edges.
05 -
Whisk tahini, lemon juice, grated garlic, maple syrup, 1/4 teaspoon salt, and 3 tablespoons cold water. Add more water 1 tablespoon at a time until the sauce is smooth and drizzleable.
06 -
Warm the tortillas in a dry skillet or microwave until flexible. This helps them roll without cracking.
07 -
Layer each tortilla with arugula, roasted beets, chickpeas, cucumber, red onion, herbs, and tahini-lemon sauce. Fold in the sides and roll tightly.
08 -
Rest each wrap seam-side down for 1 minute, then slice in half. Serve with extra sauce and lemon wedges.
# Good to know:
01 -
Let the roasted filling cool slightly before rolling so the greens stay fresh.
02 -
The sauce thickens in the fridge. Thin it with cold water before serving.
03 -
For meal prep, store filling, sauce, greens, and tortillas separately.