Description

A vibrant, nutritious vegetarian wrap combining sweet roasted beets, spiced chickpeas, fresh greens, and a tangy yogurt-lemon sauce—perfect for lunch or a light dinner.

Ingredients

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2 medium beets, peeled and cubed (about 2 cups)
1 (15 oz) can chickpeas, drained and rinsed
1 1/2 tbsp olive oil, divided
1 tsp ground cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
4 whole wheat or spinach tortilla wraps
1 cup baby spinach or mixed greens
1/4 cup crumbled feta cheese (optional)
1/4 cup plain Greek yogurt (or dairy-free alternative)
1 tbsp lemon juice
1 tsp honey or maple syrup
1 small garlic clove, minced

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Instructions

Preheat oven to 400°F (200°C).
Toss beet cubes with ½ tbsp olive oil, salt and pepper; spread on a baking sheet and roast for 25–30 minutes, until tender.
In a bowl, combine chickpeas with remaining olive oil, cumin, smoked paprika, salt and pepper. Spread on a second baking sheet and roast for 15–20 minutes, until slightly crisp.
Whisk together Greek yogurt, lemon juice, honey/maple syrup and minced garlic to make the sauce.
Warm tortilla wraps briefly to make them pliable.
On each wrap, spread about 1 tbsp yogurt sauce down the center.
Layer spinach, roasted beets, chickpeas and feta (if using).
Drizzle any remaining sauce, fold in the sides and roll tightly.
Slice in half and serve immediately, or wrap for later enjoyment.

Notes

Save time by using pre-cooked or store-bought roasted beets.
To make it vegan, substitute dairy-free yogurt and omit the feta or use vegan cheese.
Enhance flavors by adding sliced avocado, roasted red peppers or fresh herbs like dill or parsley.
Wraps can be assembled ahead and refrigerated—best enjoyed within a day to avoid soggy tortillas.
For extra crunch, toss chickpeas with a pinch of chili powder or serve with pickled onions.

Nutrition

Serving Size: 1 wrap
Calories: 360 kcal
Sugar: 6 g
Sodium: 450 mg
Fat: 13 g
Saturated Fat: 5 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 46 g
Fiber: 11 g
Protein: 15 g
Cholesterol: 12 mg