Crispy Chickpea Caesar Salad Wraps

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup olive oil, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large tortillas (gluten-free if needed)
• 4 cups chopped romaine lettuce
• 1/2 cup store-bought Caesar dressing
• 1/2 cup grated Parmesan cheese
• Optional: croutons for serving

Steps

1. 1 Preheat oven to 400°F. Toss chickpeas with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 20 minutes, stirring halfway through.
2. 2 Warm tortillas in a dry skillet over medium heat for about 30 seconds per side.
3. 3 In a large bowl, toss romaine with Caesar dressing.
4. 4 Divide the dressed romaine among the tortillas. Top with roasted chickpeas and Parmesan cheese.
5. 5 Roll up the tortillas snugly and serve immediately, with croutons on the side if desired.

Equipment

• Baking sheet
• Skillet
• Large bowl

Variations

• Add grilled chicken for a heartier option or swap the Caesar dressing for a vegan version to keep it plant-based.

Substitutions

• If you don’t have smoked paprika, use regular paprika or omit it entirely.
• Use any preferred salad dressing in place of Caesar dressing.

Pairings

• Pairs well with a crisp white wine or a refreshing sparkling water with a twist of lemon.

Nutrition

Tips

• For extra crispiness, let the roasted chickpeas cool completely before adding to wraps.
• Make sure your tortillas are warm to make rolling easier.

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a microwave or oven.

Freezing: Not recommended for freezing due to the texture of the chickpeas and lettuce.

Serving Suggestions

• Serve with a side of garlic bread or a tangy coleslaw for a complete meal.

FAQ