Roasted Beet & Chickpea Wraps: A Hearty and Fresh Meal

Say goodbye to sad desk lunches and hello to a vibrant, satisfying meal that’s as delicious as it is nutritious! These Roasted Beet & Chickpea Wraps are packed with earthy roasted beets, protein-rich chickpeas, and a bright, creamy tahini-lemon sauce, all nestled in a warm wrap. They’re perfect for a quick lunch, a light dinner, or even a flavorful on-the-go option.

Why You’ll Love These Wraps

This recipe is a winner for several reasons:

Flavorful: The combination of sweet roasted beets, savory chickpeas, and tangy tahini sauce is simply irresistible.
Nutrient-Packed: Beets offer a wealth of vitamins and antioxidants, while chickpeas provide plant-based protein and fiber, keeping you full and energized.
Customizable: Easily adapt this recipe to your taste preferences with additional veggies or spices.
Versatile: Enjoy them warm or cold, making them ideal for meal prep.

What You’ll Need

Here’s a breakdown of the ingredients for these delightful wraps:

For the Roasted Beets & Chickpeas:

2 medium beets, peeled and diced into 1/2-inch cubes
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and black pepper to taste

For the Creamy Tahini-Lemon Sauce:

1/4 cup tahini
2 tablespoons fresh lemon juice
1 tablespoon water (add more as needed for desired consistency)
1 clove garlic, minced (optional)
Pinch of salt

For Assembly:

4 large flour tortillas or gluten-free wraps
Optional additions: fresh spinach, crumbled feta cheese, sliced red onion, fresh parsley or cilantro

Instructions

Let’s get cooking!

1. Roast the Beets and Chickpeas:

Preheat your oven to 400°F (200°C). On a baking sheet, toss the diced beets and drained chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer. Roast for 20-25 minutes, or until the beets are tender and slightly caramelized, and the chickpeas are lightly crisp. Give them a stir halfway through.

2. Prepare the Tahini-Lemon Sauce:

While the beets and chickpeas are roasting, whisk together the tahini, lemon juice, water, minced garlic (if using), and a pinch of salt in a small bowl. If the sauce is too thick, add more water, a teaspoon at a time, until it reaches a creamy, drizzle-able consistency.

3. Assemble Your Wraps:

Warm your tortillas or wraps according to package directions (a quick zap in the microwave or a few seconds in a dry skillet works well).

Lay out a warm tortilla. Spread a generous spoonful of the tahini-lemon sauce over the entire surface. Pile a good portion of the roasted beets and chickpeas down the center. If desired, add a handful of fresh spinach, some crumbled feta, or thinly sliced red onion.

Fold in the sides of the tortilla, then tightly roll it up from the bottom.

4. Serve and Enjoy!

Cut your wraps in half if desired and serve immediately. These wraps are also fantastic for meal prepping; simply assemble them without the sauce (keep it separate) and add it just before eating to prevent sogginess.

Tips and Variations

Add some heat: A pinch of red pepper flakes with the roasted vegetables will give a nice kick.
Herb it up: Fresh dill or mint would be wonderful additions to the tahini sauce.
Make it a bowl: Skip the wrap and serve the roasted beets and chickpeas over a bed of quinoa or mixed greens with the tahini dressing.
Other veggies: Roasted sweet potatoes, carrots, or even bell peppers would also be delicious alongside the beets and chickpeas.
Nut-free tahini: If you have a sesame allergy, you can make a similar creamy sauce using sunflower seed butter instead of tahini.

These Roasted Beet & Chickpea Wraps are a testament to how simple, wholesome ingredients can create an incredibly satisfying and flavorful meal. Give them a try and let us know your favorite additions in the comments below!