Sheet Pan Chickpea Pesto Wraps

1h
Serves 10
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Directions

  1. 1Wash and rinse four cans of chickpeas.
  2. 2Add chickpeas to the food processor with onion, garlic, and basil.
  3. 3Process the ingredients in the food processor.
  4. 4Mix in some flour, spices, and egg whites.
  5. 5Stir everything together until it’s all mixed.
  6. 6Spray some cooking oil on a sheet pan.
  7. 7Add the chickpea mix to the sheet pan.
  8. 8Spread the mix evenly on the pan.
  9. 9Bake the chickpea mix on the sheet pan.
  10. 10Cut the cooked chickpea mix into ten patties.
  11. 11Spread pesto on a tortilla.
  12. 12Add chopped red bell pepper on top of the pesto.
  13. 13Place a chickpea patty on top of the bell pepper.
  14. 14Roll up the wraps.
  15. 15Wrap each roll in foil individually.
  16. 16Place the wraps in the freezer for up to three months.
  17. 17When ready to eat, pop one out of the freezer.
  18. 18Wrap it in a damp paper towel.
  19. 19Microwave for two minutes.
  20. 20Gently peel it open.
  21. 21Stuff it with whatever fresh veggies you want like arugula and sliced tomato.
  22. 22Enjoy with some pesto dip.

Ingredients

  • 4 cans canned chickpeas
  • onion
  • garlic
  • basil
  • flour
  • spices
  • egg whites
  • red bell pepper
  • pesto
  • arugula
  • tomato

Equipment

food processorspatulasheet panmicrowave

Tips

  • The egg whites help bake the mix on a sheet pan and turn them into patties.
  • These wraps are stretchy, so they don’t break while rolling.
  • Wrap the wraps individually in foil and freeze them for up to three months.

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