2cups(500 mL) cooked or canned chickpeas,drained & rinsed (see notes)
½red onion,minced
¼cup(60 mL) fresh, chopped dill
Lemon Tahini Dressing
¼cup(60 mL) tahini
1Tbsp(15 mL) honey
2-3Tbsp(30-45 mL) cold water,to thin
Wraps
3Tbsp(45 mL) mayonnaise
4large flour tortillas
1cup(250 mL) roughly chopped baby spinach
1/3cup(75 mL) crumbled Feta cheese
Directions
Zest and juice lemon. Divide between a small and a large bowl, then set aside the small bowl for the tahini dressing.
Add oil, garlic, and spices to the large bowl and whisk to combine.
Add chicken, chickpeas, onion, and dill to the large bowl. Stir well to combine and set aside.
Add tahini, honey, and a pinch of salt to the small bowl with the reserved lemon juice and zest. Stir to combine. If needed, slowly add cold water, stirring constantly, until the dressing is thin enough to drizzle. Set aside.
Preheat a skillet over medium heat. Add chickpea chicken salad and cook, stirring occasionally, until chickpeas soften, 5-7 minutes.
Meanwhile, whisk together tahini dressing and mayonnaise in a small bowl or measuring cup and set aside.
When the chickpea chicken salad is warmed through, add the tahini-mayonnaise mixture to the skillet and stir to combine. Cook for 2-3 more minutes, until mixture has thickened slightly. Remove from heat.
Lay tortillas on a flat surface. Place a quarter of the spinach in the center of each tortilla, followed by the warm chicken salad mixture, and feta. Fold the sides of the tortilla in and roll tightly to close.
Slice in half and serve immediately.
Notes
A 19 oz (540 mL) can of chickpeas, drained & rinsed will yield 2 cups (500 mL) cooked chickpeas.
2cups(500 mL) cooked or canned chickpeas, (drained & rinsed (see notes))
½red onion, (minced)
¼cup(60 mL) fresh, chopped dill
Lemon Tahini Dressing
¼cup(60 mL) tahini
1Tbsp(15 mL) honey
2-3Tbsp(30-45 mL) cold water, (to thin)
Wraps
3Tbsp(45 mL) mayonnaise
4large flour tortillas
1cup(250 mL) roughly chopped baby spinach
1/3cup(75 mL) crumbled Feta cheese
1
Zest and juice lemon. Divide between a small and a large bowl, then set aside the small bowl for the tahini dressing.
2
Add oil, garlic, and spices to the large bowl and whisk to combine.
3
Add chicken, chickpeas, onion, and dill to the large bowl. Stir well to combine and set aside.
4
Add tahini, honey, and a pinch of salt to the small bowl with the reserved lemon juice and zest. Stir to combine. If needed, slowly add cold water, stirring constantly, until the dressing is thin enough to drizzle. Set aside.
5
Preheat a skillet over medium heat. Add chickpea chicken salad and cook, stirring occasionally, until chickpeas soften, 5-7 minutes.
6
Meanwhile, whisk together tahini dressing and mayonnaise in a small bowl or measuring cup and set aside.
7
When the chickpea chicken salad is warmed through, add the tahini-mayonnaise mixture to the skillet and stir to combine. Cook for 2-3 more minutes, until mixture has thickened slightly. Remove from heat.
8
Lay tortillas on a flat surface. Place a quarter of the spinach in the center of each tortilla, followed by the warm chicken salad mixture, and feta. Fold the sides of the tortilla in and roll tightly to close.
