Description
These Roasted Beet Chickpea Wraps are a flavor-packed veggie delight — earthy, tangy, and beautifully vibrant. Roasted beets, creamy chickpeas, and zesty yogurt dressing come together in a soft tortilla for a wholesome and satisfying plant-based meal.
Ingredients
2 medium beets, peeled and diced
1 can (15 oz) chickpeas, drained and rinsed
2 tbsp olive oil
1 tsp cumin
1/2 tsp smoked paprika
Salt and black pepper to taste
4 large tortillas or wraps
1/2 cup Greek yogurt
1 tbsp lemon juice
1 garlic clove, minced
1 tbsp tahini (optional)
1/2 cup baby spinach or arugula
1/4 cup crumbled feta or vegan cheese (optional)
Instructions
1. Preheat oven to 400°F (200°C). Toss diced beets with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until tender.
2. In a skillet, heat 1 tbsp olive oil over medium heat. Add chickpeas, cumin, smoked paprika, and a pinch of salt. Cook for 5 minutes until slightly crispy.
3. In a small bowl, mix Greek yogurt, lemon juice, garlic, and tahini to make the sauce.
4. Warm the tortillas slightly, then layer with spinach, roasted beets, chickpeas, and feta.
5. Drizzle with the yogurt sauce and roll into wraps.
6. Slice in half and serve warm or cold — perfect for lunch, picnics, or meal prep!
Notes
Add sliced avocado or pickled onions for extra flavor.
Use hummus instead of yogurt sauce for a vegan version.
Roast extra beets and chickpeas for meal prep — they store well for 3–4 days.
Wrap tightly in foil for a grab-and-go lunch option.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 410
- Sugar: 7g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 5mg
Keywords: roasted beet wraps, chickpea wraps, vegetarian lunch, healthy wraps, plant-based meal, Mediterranean wraps