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Ingredients:
-
2itemwhole wheat tortilla
-
200gcanned chickpeas
-
100gfresh spinach
-
1itemred bell pepper
-
1itemavocado
-
2tbsplemon juice
-
1tbspolive oil
-
1tspcumin powder
-
0.5tspsalt
-
0.5tspblack pepper
Preparation Time: 20 minutes
Instructions:
- Drain and rinse the canned chickpeas.
- In a bowl, mash the avocado and mix with lemon juice, cumin powder, salt, and black pepper.
- Chop the red bell pepper into thin strips.
- In a pan, heat olive oil over medium heat and sauté the chickpeas and red bell pepper for about 5 minutes.
- Add fresh spinach to the pan and cook until wilted.
- Spread the avocado mixture evenly on each tortilla.
- Divide the chickpea and spinach mixture between the tortillas.
- Roll up the tortillas tightly to form wraps.
| Nutrition | Per Serving 700 g | Per 100g |
|---|---|---|
| Energy | 800 kcal | 114 kcal |
| Protein | 22 g | 3.1 g |
| Fibre | 22 g | 3.1 g |
| Salt | 1 g | 0.1 g |
| Sugar | 9 g | 1.3 g |
| Carbohydrates | 95 g | 13.6 g |
| Fat | 38 g | 5.4 g |
-
2itemwhole wheat tortilla
-
200gcanned chickpeas
-
100gfresh spinach
-
1itemred bell pepper
-
1itemavocado
-
2tbsplemon juice
-
1tbspolive oil
-
1tspcumin powder
-
0.5tspsalt
-
0.5tspblack pepper
Drain and rinse the canned chickpeas.
In a bowl, mash the avocado and mix with lemon juice, cumin powder, salt, and black pepper.
Chop the red bell pepper into thin strips.
In a pan, heat olive oil over medium heat and sauté the chickpeas and red bell pepper for about 5 minutes.
Add fresh spinach to the pan and cook until wilted.
Spread the avocado mixture evenly on each tortilla.
Divide the chickpea and spinach mixture between the tortillas.
Roll up the tortillas tightly to form wraps.