Roasted Cayenne Chickpea Wraps
Roasted Cayenne Chickpea Wraps can be served hot or cold. Eat it straight from the oven or pack it in your lunchbox for work!
Need a change of pace from your normal sandwich that you take to work? Looking to spice up (pun intended) your lunch? This recipe is for you.
The chickpeas are roasted until slightly crispy on the outside but still tender on the inside. A sprinkle of cayenne pepper gives the chickpeas a subtle kick, but the lettuce and (optional) mayonnaise provide a counteracting cooling that balances the taste.
Hot vs. Cold
Roasted Cayenne Chickpea Wraps can be eaten fresh from the oven. You’ll get a subtle crunch as you bite into the chickpeas. However, you can also roast the chickpeas, cool and refrigerate, and eat the dish chilled!
How to Meal-Prep this Dish
If you are meal-prepping, allow the chickpeas to fully cool after removing them from the oven. Place into an airtight container. Assemble wrap using chilled chickpeas and desired toppings like lettuce, tomato, or mayonnaise. (I typically pack the lettuce in another container and skip the tomato when taking this to work. You can pack a small amount of mayo in a Ziploc bag and snip off the corner to make a take-away squeeze bag to make it easier to apply if you don’t want to take a large container.)
Recipe Overview
Drain and rinse chickpeas, then shake off excess water. Drizzle oil over the chickpeas and sprinkle with cayenne pepper, and toss to coat. Bake on a greased pan until the outside is crispy but the inside is still tender. Throw the chickpeas in a wrap and include desired toppings such as lettuce, tomato, and mayo.
FAQs & Tips
Tip #1: Don’t overstuff your wrap!
When I first started cooking these, my husband and I would stuff as many chickpeas as we could into a single wrap. This led to chickpeas falling out left and right, and we actually started an Over/Under Bet for how many chickpeas each of us would drop on the floor. Learn from our mistake: don’t overstuff your wrap.
Tip #2: Ensure you toss the chickpeas thoroughly.
If you don’t toss your chickpeas well, you’ll end up with uneven spice across the chickpeas. You might have some bites that are more tame and other bites will be spice bombs. To help ensure an even coating, drizzle the olive oil and toss. Then add the cayenne pepper as you continue tossing.
Recipe Quick Stats
Cost:
Total Recipe Cost = $5.88 · $2.94 per serving
Nutrition:
Servings: Two servings. Each serving is 3 wraps.
Calories: 684 kcal · Total Fat: 24.5 g · Sodium: 1989.7 mg · Total Carb: 114.8 g · Dietary Fiber: 48.2 g · Protein: 35.8 g
Listed values for cost and nutrition are estimates only. View how we calculate cost and nutritional data here. View our full cost and nutritional disclaimer here.
Roasted Cayenne Chickpea Wraps
Ingredients
- 30 oz Chickpeas (2 cans)
- 1 tsp Olive Oil
- ¼ tsp Cayenne Pepper
- 6 Wheat Wraps
- 2 tbsp Mayonnaise
- 2 cup Romaine Lettuce (chopped)
- 2 Roma Tomatoes (sliced)
Instructions
- Preheat oven to 425 °F.
- Drain and rinse chickpeas. Shake chickpeas well in a colander to remove excess water. Drizzle with olive oil and toss. Sprinkle with cayenne pepper and toss again to evenly coat.
- Place chickpeas on a nonstick pan and bake for 20 minutes.
- Remove from oven and place into wraps. Top with lettuce, tomatoes, and mayonnaise.