YOUR SOLIN GENERATED RECIPE
Chickpea Caesar Protein Wrap
Roasted chickpeas and crisp romaine lettuce tossed in a creamy Greek yogurt Caesar dressing, all tucked into a warm, toasted whole wheat wrap.
INGREDIENTS
0.5 cup canned chickpeas
0.25 tbsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 medium whole wheat tortilla
1.5 cups romaine lettuce
0.25 cup nonfat Greek yogurt
1 tsp Dijon mustard
1 tsp lemon juice
1 clove garlic
2 tbsp parmesan cheese
0.25 whole avocado
PREPARATION
Preheat your oven to 400°F (200°C) and pat the chickpeas completely dry with a paper towel to ensure they get crispy.
Toss the chickpeas with olive oil, sea salt, and black pepper on a baking sheet and roast for 20 minutes until golden and crunchy.
In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, and minced garlic to create the creamy Caesar dressing.
In a large bowl, combine the roasted chickpeas, chopped romaine lettuce, and parmesan cheese, then toss with the prepared dressing until well coated.
Briefly warm the whole wheat tortilla in a dry skillet over medium heat until pliable and slightly toasted.
Spread the avocado slices in the center of the tortilla, top with the chickpea Caesar mixture, and fold tightly into a wrap.