Smoky Chickpea Pepper Wrap

• 175 g, drained, rinsed, and patted dry — Canned chickpeas, drained and rinsed
• 50 g (1 medium whole-wheat tortilla) — Whole-wheat tortilla
• 120 g, cut into thin strips — Raw red bell pepper
• 30 g (1 packed cup) — Raw baby spinach
• 15 g (1 tbsp) — Tahini from roasted sesame kernels
• 4.5 g (1 tsp) — Extra-virgin olive oil
• 15 g (1 tbsp) — Fresh lemon juice
• 0.8 g (1/4 tsp) — Garlic powder
• 1.2 g (1/2 tsp) — Smoked paprika
• 0.5 g (small pinch) — Fine salt

Method

1. 1Prepare the fillingDrain, rinse thoroughly, then shake off all excess liquid.Look for: The ingredients are fully prepared and ready for the next action.
2. 2Pat the chickpeas dryPat the chickpeas dry, then crush about half with a fork. Cut the red pepper into thin strips and keep the spinach dry.Look for: The chickpeas are dry and about half are lightly crushed while the rest remain whole.Safety: Rinse canned chickpeas under clean running water and use a clean board for the pepper.
3. 3Mix the smoky chickpeasWhisk the tahini, olive oil, lemon juice, garlic powder, smoked paprika, and salt with 10 g water for 30 seconds.30 secLook for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Fold in all of the chickpeasFold in all of the chickpeas until evenly coated.Look for: The dressing is smooth and rust-colored with no dry paprika pockets.Safety: Use potable water and clean utensils for this ready-to-eat filling.
5. 5Fill the wrapLay the tortilla flat, layer all of the spinach, red pepper, and smoky chickpeas across the lower third, fold in both sides.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Roll away from you tightlyRoll away from you tightly. Rest seam-side down for 1 minute before serving or wrapping for transport.1 minLook for: The tortilla seam stays closed around all of the filling without tearing or releasing watery dressing.Safety: Keep the assembled wrap at 40°F or colder if it will not be eaten within 2 hours.