These chickpea wraps are delicious and incredibly simple to make. Whether you prefer a mild or spicy flavor, you have the freedom to adjust the level of spiciness according to your taste.

Furthermore, it is crucial to roll the wraps correctly to prevent them from falling apart while eating. When spreading the avocado mix and soy yogurt, always leave a thumb’s width of space at the sides of the wraps. Next, layer the remaining ingredients in a straight line down the center of the wrap, ensuring to leave a small gap at both the top and bottom. When you are ready to roll the wrap, begin by folding the bottom up about a quarter of the way. Then, fold in the sides and continue rolling until the wrap is fully sealed. This technique will prevent any of the chickpea filling from escaping.

This wrap contains many flavorful ingredients. One ingredient to point out is nutritional yeast, which is a type of yeast that is commonly used in baking bread. However, nutritional yeast is an inactive form that cannot be used for these purposes and would taste too bitter if tried. Instead, it can be added to various foods to provide a nutty, cheesy, or savory flavor, as well as a boost of vitamins, minerals, and antioxidants. The name “nutritional yeast” comes from the fact that it contains a variety of nutrients, such as protein, vitamins, minerals, and antioxidants. Research has shown that consuming nutritional yeast may offer several health benefits, including reducing cholesterol levels and protecting against cellular damage that can lead to disease.

Recipe
The preparation time for this dish is approximately 10 minutes, and the cooking time is around 20 minutes. It is suitable for four servings.

Ingredients
250 grams of chickpeas, cooked,
1 teaspoon olive oil,
1 teaspoon paprika powder,
4 small tomatoes,
1 small red onion,
2 tablespoons pumpkin seeds,
1 tablespoon nutritional yeast,
2 tablespoons vinegar,
1 avocado,
½ lemon (juiced is 1,5 tablespoons),
160 grams of soy yogurt,
3-4 teaspoons sriracha (use less or not if you prefer it less spicy),
4 wholegrain wraps,
salt and pepper to taste,
1 tablespoon fresh basil (optional)

Instructions
Preheat the oven to 200 degrees Celsius and line a baking tray with parchment paper.
Drain the chickpeas. Add the drained chickpeas to a mixing bowl and incorporate the olive oil and paprika powder. Stir until well combined.
Put the chickpea mixture on a baking tray and roast them in the oven for 15-20 minutes. Half way through, give the chickpeas a quick toss.
Meanwhile, finely slice a red onion. Then wash and dice the tomatoes. Put these ingredients in a bowl with the vinegar and let it soak.
Scoop out the avocado flesh and put it in a serving bowl. Mash the avocado flesh with a fork and season with lemon juice, salt, and pepper.
In another serving bowl, mix the soy yogurt and sriracha.
Heat up the tortilla in a pan or microwave, according to the instructions on the package.
The chickpeas should be ready by now. Get the chickpeas out of the oven and put them in a mixing bowl.
Lay all the compounds out and make the wraps. Put all the ingredients in the wraps however you desire. Then fold the wrap. Fold the bottom first and then the sides. The wrap is now ready to enjoy!

Sources:
https://hurrythefoodup.com/chickpea-wraps/
https://www.healthline.com/nutrition/nutritional-yeast#cholesterol