Chickpea Veggie Wraps with Chimichurri Vinaigrette
- Replies 0
This bold, no-heat lunch wrap packs a surprising punch of flavor and crunch in every bite.
Ingredients:
Why not give this recipe from Our Best Bites a try? For more meal ideas, check out our Cooking & Recipes forum now!
Image credit: Our Best Bites
Ingredients:
Wrap
- 1 large “wrap” sized soft tortilla
- 1 1/2- 2 cups greens roughly chopped
- 2 tablespoons chopped tomato
- 2 tablespoons charred corn
- 2 tablespoons diced avocado
- 2 tablespoons crispy chickpeas
Chimichurri Vinaigrette
- ¼ c red wine vinegar
- ½ c roughly chopped parsley
- 1 large clove garlic minced
- ¾ teaspoon dry oregano
- 2-3 tablespoons sliced green onion, about 1-2 green onions
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- Pinch of chili flakes optional
- ¾ c oil like avocado oil, could also use olive oil
1. Making the Vinaigrette:
In a small blender or food processor, blend the vinegar, parsley, garlic, oregano, green onion, salt, and pepper. With the blender running on low, slowly pour in the oil until fully mixed. Transfer the dressing to a sealed jar and set it aside.2. Assembling the Wrap:
In a small bowl, mix the greens and remaining vegetables. Add about 2 tablespoons (or your preferred amount) of the dressing and toss well. Place the salad mixture in the middle of the wrap, then fold in the sides and roll it up tightly.Why not give this recipe from Our Best Bites a try? For more meal ideas, check out our Cooking & Recipes forum now!
