Spiced Chickpea Wraps
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Method
- 1
Drain the chickpeas and dry them properly on a tea towel. Wet chickpeas will not crisp, they will just steam in the pan.
- 2
Hot pan, oil in, chickpeas in, then leave them for four minutes without touching them. A few will pop and that is normal.
- 3
Shake the pan and give them another three minutes, until a good number have gone golden and slightly split open.
- 4
Onion and pepper in for four minutes. You want them softened with a bit of char on the edges.
- 5
Fajita seasoning in with a splash of water, so it turns into a coating that sticks rather than a dust that sits there. Stir it for a minute.
- 6
Warm the wraps for twenty seconds each in a dry pan, or ten seconds in the microwave. Cold wraps crack the moment you roll them.
- 7
Salsa down the middle of each wrap, then the chickpea mix, then the lettuce on top so it stays crisp instead of wilting into the hot filling.
- 8
Fold the bottom up first, then the sides in. Bottom first is what stops the whole thing emptying into your lap.