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Roasting red peppers is a transformative process that intensifies their natural sweetness and adds a smoky flavor that elevates your wraps. To achieve the best results, preheat your oven to 425°F (220°C). This high temperature ensures that the peppers blister and char, developing a rich, complex flavor profile.

Roasted Red Pepper and Chickpea Wraps

Discover the joy of Smoky Roasted Red Pepper and Chickpea Wraps—a deliciously healthy meal perfect for lunch or dinner. With chickpeas providing plant-based protein and fiber, and roasted red peppers adding a sweet, smoky flavor, these wraps are both nutritious and satisfying. Toss in some spices, tahini, and your favorite toppings for a burst of flavor. Easy to make and versatile, this recipe is a must-try for busy weeknights or meal prep. Enjoy every bite!
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Ingredients
  

1 cup cooked chickpeas (or one 15 oz can, drained and rinsed)

2 large red bell peppers

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon cumin

Salt and pepper to taste

4 large whole wheat or spinach tortillas

1 cup fresh spinach leaves

½ cup feta cheese, crumbed (optional)

½ cup tahini sauce (or your favorite dressing)

Fresh parsley for garnish (optional)

Instructions
 

Roast the Peppers:

    - Preheat your oven to 450°F (230°C). Cut the red bell peppers in half and remove seeds. Place them cut-side down on a lined baking sheet. Roast in the oven for 20-25 minutes or until the skin is blistered and charred. Remove from the oven and cover with aluminum foil for 10 minutes to steam. After steaming, peel off the skin and set aside.

      Prepare the Chickpeas:

        - In a bowl, combine the cooked chickpeas with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper. Toss well until the chickpeas are evenly coated.

          Roast the Chickpeas:

            - Spread the seasoned chickpeas on a baking sheet and roast in the oven (set to 400°F / 200°C) for 20-25 minutes, or until they are crispy, tossing halfway through.

              Assemble the Wrap:

                - Lay the whole wheat or spinach tortillas flat. Spread a generous tablespoon of tahini sauce on each tortilla. Add a handful of fresh spinach leaves to the center of each wrap.

                  Layer the Ingredients:

                    - On top of the spinach, layer the roasted red peppers and the crispy chickpeas. Sprinkle some feta cheese over each wrap if using.

                      Wrap it Up:

                        - Fold the sides of the tortilla in and then roll it up tightly from the bottom. Slice in half for easier handling.

                          Serve:

                            - Serve the wraps immediately. Drizzle a bit more tahini sauce on top and garnish with fresh parsley, if desired.

                              Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4 wraps