Crunchy Chickpea Avocado Snack Wraps Recipe

About this recipe

Satisfy your hunger with these crispy chickpea and creamy avocado wraps, packed with bold flavors and wholesome nutrition.

Ingredients

• 10G Avocado Leaves, 10G
• 1 L Olive Oil – Organic
• 600 Ml Bristol Syrup Co Lime Juice, 600Ml
• 100 g Wijaya Coriander Seeds 100G
• 1 Pack Planet Organic G's Baby Leaf Spinach
• 10 Per Pack Gran Luchito Soft Taco Shell Tortilla Wraps
• 100G Sichuan Pepper, 100G
• 50G Pepper Black Ground BWFO
• 400G Whole Chickpeas In Water
• 450G Rice Flour, 450G
• NaN Fresh Coriander Bunch
• - La Chinata Sweet Smoked Paprika
• 100 G East End Garlic Powder
• - Mccormick Cumin Powder
• - Tata Salt

Instructions

1. 1. Preheat your oven to 200°C and line a baking tray with parchment paper.
2. 2. Rinse and drain the chickpeas, then pat them dry with a clean kitchen towel.
3. 3. In a bowl, mix the rice flour, smoked paprika, garlic powder, cumin powder, salt, and black pepper.
4. 4. Toss the chickpeas in olive oil, then coat them evenly with the flour and spice mixture.
5. 5. Spread the chickpeas out on the baking tray and roast for 20 minutes until crispy, stirring halfway through.
6. 6. While the chickpeas are roasting, mash the avocado in a bowl and mix in lime juice and chopped coriander leaves.
7. 7. Warm the tortilla wraps in a dry skillet for 1-2 minutes on each side to make them pliable.
8. 8. Lay the tortilla wraps flat and spread the mashed avocado mixture evenly over each.
9. 9. Add a layer of fresh baby spinach on top of the avocado spread.
10. 10. Once the chickpeas are roasted, divide them equally between the two wraps and place them on top of the spinach.
11. 11. Roll the wraps tightly, folding in the sides as you go to secure the filling.
12. 12. Slice the wraps in half and serve immediately for a satisfying snack.