Chickpea Pesto Wraps

Name: Chickpea Pesto Wraps
Total time: 60 min
Yield: 10 servings
Cuisine: Italian
Ingredients: 4 cans chickpeas; onion; garlic; basil; flour; spices; egg whites; pesto; diced bell pepper; arugula; sliced tomatoes

Serves 10

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Chickpea Pesto Wraps

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Serves 10

Directions

1Drain and rinse four cans of chickpeas and add them to a food processor.
2Add onion, garlic, and basil to the food processor with the chickpeas.
3Blend everything in the food processor.
4Pour the chickpea mixture into a bowl.
5Stir in flour, spices, and egg whites.
6Spray a sheet pan with cooking spray.
7Pour the chickpea mixture onto the sheet pan and spread evenly.
8Bake the chickpea mixture in the oven.
9Once cooked, use a spatula to cut the baked chickpea mixture into 10 patties.
10Spread pesto on a tortilla wrap.
11Add diced bell pepper to the wrap.
12Place a chickpea patty on top of the bell pepper.
13Roll up the tortilla wrap tightly.
14Wrap each completed chickpea pesto wrap individually in foil.
15Freeze the wrapped chickpea pesto wraps for up to three months.
16When ready to eat, take one out of the freezer.
17Wrap the frozen chickpea pesto wrap in a damp paper towel.
18Microwave for two minutes.
19Gently peel open the wrap.
20Stuff the wrap with fresh arugula and sliced tomatoes.

Ingredients

4 cans chickpeas
onion
garlic
basil
flour
spices
egg whites
pesto
diced bell pepper
arugula
sliced tomatoes

Equipment

food processorsheet panspatulamicrowave

Tips

The egg whites help the chickpea mixture to bake onto a sheet pan and turn into patties.
Use stretchy low-carb tortilla wraps for this recipe so they don't break while rolling.

Chickpea Pesto Wraps

Serves 10

tiktok.com

Chickpea Pesto Wraps

tiktok.com

Serves 10

Directions

1Drain and rinse four cans of chickpeas and add them to a food processor.
2Add onion, garlic, and basil to the food processor with the chickpeas.
3Blend everything in the food processor.
4Pour the chickpea mixture into a bowl.
5Stir in flour, spices, and egg whites.
6Spray a sheet pan with cooking spray.
7Pour the chickpea mixture onto the sheet pan and spread evenly.
8Bake the chickpea mixture in the oven.
9Once cooked, use a spatula to cut the baked chickpea mixture into 10 patties.
10Spread pesto on a tortilla wrap.
11Add diced bell pepper to the wrap.
12Place a chickpea patty on top of the bell pepper.
13Roll up the tortilla wrap tightly.
14Wrap each completed chickpea pesto wrap individually in foil.
15Freeze the wrapped chickpea pesto wraps for up to three months.
16When ready to eat, take one out of the freezer.
17Wrap the frozen chickpea pesto wrap in a damp paper towel.
18Microwave for two minutes.
19Gently peel open the wrap.
20Stuff the wrap with fresh arugula and sliced tomatoes.

Ingredients

4 cans chickpeas
onion
garlic
basil
flour
spices
egg whites
pesto
diced bell pepper
arugula
sliced tomatoes

Equipment

food processorsheet panspatulamicrowave

Tips

The egg whites help the chickpea mixture to bake onto a sheet pan and turn into patties.
Use stretchy low-carb tortilla wraps for this recipe so they don't break while rolling.