Crispy chickpea stuffed wraps

Ingredients

For 2 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. 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. 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. 3.Divide and spread the hummus over each tortilla and top with the pepper, salad leaves, pickled onions, chickpeas and lamb.