Beet Chickpea Wraps: Discover Your New Favorite Meal!
Roasted Beet & Chickpea Wraps with Tahini-Lemon Sauce are a plant-powered flavor bomb perfect for clean eating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 2 medium beets, peeled and diced (1/2-inch cubes)
- 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
- 1 tbsp olive oil
- 1/2 tsp smoked paprika
- Salt & pepper to taste
- 2 cups baby spinach or greens
- 4 large flour or whole wheat tortillas
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 2–3 tbsp water (to thin)
- Salt to taste
Instructions
- Preheat oven to 400°F. Toss beets and chickpeas with olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, flipping halfway.
- In a small bowl, whisk tahini, lemon juice, garlic, and water until smooth and drizzle-worthy.
- Warm your tortillas slightly. Layer with spinach, then pile on roasted chickpeas and beets. Drizzle generously with tahini-lemon sauce.
- Roll it up burrito-style. For extra crispiness, toast in a pan for 1–2 minutes per side.
- Slice diagonally, plate it up, and serve.
Notes
- Expect crispy edges and bold flavor layers from the roasted veggies.
- This recipe is great for meal prep and clean eating resets.
Nutrition
- Serving Size: 1 wrap
- Calories: 340
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg