Crispy chickpea stuffed wraps
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Crispy chickpea stuffed wrapsNew Recipes

By Ailsa Burt

Make our faff-free traybake kebab and use the leftovers as the base to make these wraps, filled with leftover lamb, hummus, peppers and chickpeas

  • Prep:15 mins
    Cook:10 mins
    plus pickling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 768
  • fat 38g
  • saturates 6g
  • carbs 68g
  • sugars 0g
  • fibre 15g
  • protein 31g
  • salt 3.01g

Ingredients

  • 1 tbsp caster sugar
  • 1 small red onion , finely sliced
  • 400g can chickpeas
  • 1 tbsp sunflower oil
  • 2 tbsp harissa
  • 150g leftover traybake lamb kebab , roughly chopped (see step 2)
  • 4 tbsp hummus
  • 2 large flour tortillas
  • 1 pepper , finely sliced
  • 40g salad leaves

Method

  1. To make quick pickled onions, tip the vinegar, sugar and 1 tsp sea salt into a saucepan, bring to a boil and leave to simmer for a few minutes until dissolved. Stir in the red onions and set aside to pickle for at least 30 mins. Will keep chilled for up to one week.

  2. Heat the air fryer to 200C or oven to 220C/200C fan/gas 7. Stir together the chickpeas, oil, harissa and lamb until well coated then tip into the air fryer basket or onto a baking tray and cook for 10 mins.

  3. Divide and spread the hummus over each tortilla and top with the pepper, salad leaves, pickled onions, chickpeas and lamb.

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