Sheet Pan Chickpea Pesto Wraps
These wraps are a delightful combination of roasted chickpeas and vibrant pesto, all tucked into a warm tortilla. I love how simple yet satisfying they are, ...
Hey there!
I’m excited to share this recipe for Sheet Pan Chickpea Pesto Wraps with you.
It’s one of those cozy meals that makes me feel good inside and out.
I remember the first time I made these; the aroma of roasting chickpeas filled my kitchen, and I couldn't wait to dig in.
Plus, they’re super versatile, so you can switch up the veggies or the wrap depending on what you have on hand.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using homemade vegan pesto, but store-bought works just fine too. If you want to switch things up, try adding different veggies like bell peppers or even some shredded carrots for extra crunch!
Tips & Notes
- •I keep my homemade pesto in a glass jar - it stays fresh for days in the fridge.
- •Feel free to double the chickpeas if you're looking for a heartier wrap!
Recipe Variations
- •Sometimes I'll add roasted bell peppers or zucchini for extra flavor and nutrition.
- •If I'm feeling fancy, I might drizzle some balsamic glaze over the top before wrapping them up.
Storage & Freezing
These wraps are best enjoyed fresh, but you can store any leftovers in an airtight container in the fridge for up to two days. Just keep the wraps separate from the filling if you want to avoid sogginess.
Frequently Asked Questions
Can I use other beans instead of chickpeas?
Absolutely! You can substitute with black beans or even lentils if you prefer.
What’s a good substitute for the tortillas?
You can use lettuce wraps for a low-carb option or corn tortillas if you want a gluten-free version.
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Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large bowl, toss the rinsed chickpeas with olive oil, garlic powder, paprika, salt, and black pepper until well-coated.
- 3
Spread the seasoned chickpeas on a parchment-lined sheet pan in a single layer.
- 4
Roast in the preheated oven for about 20-25 minutes, or until crispy, stirring halfway through to ensure even cooking.
- 5
While the chickpeas are roasting, prepare your tortillas. Warm them slightly in a dry skillet or microwave to make them pliable.
- 6
Once the chickpeas are done, remove them from the oven and let them cool for a couple of minutes.
- 7
To assemble the wraps, spread a generous layer of basil pesto on each tortilla.
- 8
Top with a handful of fresh spinach, a few roasted chickpeas, and halved cherry tomatoes.
- 9
Add slices of avocado and roll the tortilla tightly to enclose the filling.
- 10
Slice in half and enjoy your delicious wraps!
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