A delicious mix of complex carbohydrates, protein, and fibre to fuel busy kids and adults all day long! This tasty, nutritious lunch, with a Pinterest-worthy look that doesn’t require any star-shaped cookie cutters. We know you’ll love them!
Place chickpeas, avocado, lemon juice, and smoked paprika in a mixing bowl. Add salt and pepper, to taste, then mash until semi-smooth.
Lay out tortillas on a flat surface. Divide the chickpea mixture between the tortillas and spread in an even layer, leaving a ½-inch (1 cm) border around the edges.
Divide the remaining veggies between the tortillas, arranging in horizontal rows across the center.
Fold in about ½-inch (1 cm) of the tortilla on the sides and then starting at the edge closest to you, tightly roll the tortilla to close.
Place the seam side down on a cutting board and use a sharp knife to slice the rolled tortilla crosswise into 1-inch (2.5 cm) pinwheels.
Notes
To make in advance, assemble and roll up tortillas, then tightly wrap in plastic wrap and refrigerate before slicing. Slice when ready to use. Store for up to 2 days. (Chickpea mash may discolour slightly but it will still taste great!)
Place chickpeas, avocado, lemon juice, and smoked paprika in a mixing bowl. Add salt and pepper, to taste, then mash until semi-smooth.
2
Lay out tortillas on a flat surface. Divide the chickpea mixture between the tortillas and spread in an even layer, leaving a ½-inch (1 cm) border around the edges.
3
Divide the remaining veggies between the tortillas, arranging in horizontal rows across the center.
4
Fold in about ½-inch (1 cm) of the tortilla on the sides and then starting at the edge closest to you, tightly roll the tortilla to close.
5
Place the seam side down on a cutting board and use a sharp knife to slice the rolled tortilla crosswise into 1-inch (2.5 cm) pinwheels.
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