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Chickpea Yogurt Wraps | Easy No-Cook Lunch

Print Recipe
Servings: 2 wraps
Ingredients Method

Ingredients
  

  • 1 can 15 ounces chickpeas, rinsed and drained
  • ⅓ cup plain Greek yogurt
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice
  • ½ cup finely diced celery
  • ¼ cup grated carrot
  • 2 large tortillas
  • 2 handfuls lettuce
  • Pepper to taste

Method
 

  1. Mash chickpeas roughly in a bowl with a fork. Leave some whole pieces.
  2. Mix in yogurt, mustard, lemon juice, celery, carrot, and pepper. Taste and adjust.
  3. Lay out tortillas and add lettuce, leaving a border around the edges.
  4. Divide filling between tortillas. Fold in the sides, roll firmly, and cut in half.
  5. Storage: Refrigerate perishables promptly in shallow containers. Use refrigerated leftovers within 3–4 days or freeze earlier. Reheat cooked leftovers to 165°F; keep cold meals chilled during transport. Follow ingredient labels if they require a shorter storage time.