Chickpea Veggie Wraps with Chimichurri Vinaigrette
A flavor-packed meatless wrap with veggies and a chimichurri vinaigrette! The vinaigrette will be enough for 6-8 wraps. Ingredients for wrap contents are shown for a single serving- obviously it's flexible. Adjust to your liking and make as many as you like at once!
Ingredients
Wrap
- 1 large "wrap" sized soft tortilla
- 1 1/2- 2 cups greens roughly chopped
- 2 tablespoons chopped tomato
- 2 tablespoons charred corn
- 2 tablespoons diced avocado
- 2 tablespoons crispy chickpeas Air Fryer Method, Oven Method either flavor profile is fine!
Chimichurri Vinaigrette
- ¼ c red wine vinegar
- ½ c roughly chopped parsley
- 1 large clove garlic minced
- ¾ teaspoon dry oregano
- 2-3 tablespoons sliced green onion about 1-2 green onions
- ¾ teaspoon salt
- ⅛ teaspoon pepper
- pinch of chili flakes optional
- ¾ c oil I like avocado oil, could also use olive oil
Instructions
- For the vinaigrette, place vinegar, parsley, garlic, oregano, green onion, salt, and pepper in a small blender or food processor jar. While running at low speed, add oil in a slow drizzle until combined. Place dressing in an airtight jar and set aside.
- Combine greens and all other vegetables in a small mixing bowl, drizzle with desired amount of dressing (2-ish tablespoons) and toss to coat. Transfer mixture to the center of the wrap, and roll, closing both ends.
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!