Crispy chickpea stuffed wraps
- Total time
- 25 min
- servings
- 2 servings
- Dish type
- Main dish
Contains glutenPork-freeAlcohol-freeLactose-freeKosher : to verifyHalal : to verify
Prep
15 min
Cook
10 min
Total time
25 min
Ingredients
Ingredients
servings
- 100 ml apple cider vinegar
- 1 c. à soupe caster sugar
- 1 small red onion finely sliced
- 400 g can chickpeas
- 1 c. à soupe sunflower oil
- 2 c. à soupe harissa
- 150 g leftover traybake lamb kebab roughly chopped (see step 2)
- 4 c. à soupe hummus
- 2 large flour tortillas
- 1 pepper finely sliced
- 40 g salad leaves
Method
- 1
To make quick pickled onions, tip the vinegar, sugar and 1 tsp sea salt into a saucepan, bring to a boil and leave to simmer for a few minutes until dissolved. Stir in the red onions and set aside to pickle for at least 30 mins. Will keep chilled for up to one week.
- 2
Heat the air fryer to 200C or oven to 220C/200C fan/gas 7. Stir together the chickpeas, oil, harissa and lamb until well coated then tip into the air fryer basket or onto a baking tray and cook for 10 mins.
- 3
Divide and spread the hummus over each tortilla and top with the pepper, salad leaves, pickled onions, chickpeas and lamb.
Nutrition
- calories
- 768 calories
- fatContent
- 38 grams fat
- fiberContent
- 15 grams fiber
- sugarContent
- 13 grams sugar
- sodiumContent
- 3.01 milligram of sodium
- proteinContent
- 31 grams protein
- carbohydrateContent
- 68 grams carbohydrates
- saturatedFatContent
- 6 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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