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Chickpea Chicken Salad Wrap

Chickpeas and chicken are the perfect partners is this delicious wrap! Chickpeas add fibre and texture and pump up the protein with the chicken.
Course Appetizer, Dinner & Main Course, Snack
Key Ingredient Chickpeas
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4 large wraps
Calories 774

Ingredients

Filling

  • 1 lemon
  • 2 Tbsp (30 mL) olive oil
  • 2 cloves garlic, minced
  • ½ tsp (2 mL) cumin
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) paprika
  • ¼ tsp (1 mL) crushed red pepper
  • 3 cups (750 mL) diced, cooked chicken
  • 2 cups (500 mL) cooked or canned chickpeas, drained & rinsed (see notes)
  • ½ red onion, minced
  • ¼ cup (60 mL) fresh, chopped dill

Lemon Tahini Dressing

  • ¼ cup (60 mL) tahini
  • 1 Tbsp (15 mL) honey
  • 2-3 Tbsp (30-45 mL) cold water, to thin

Wraps

  • 3 Tbsp (45 mL) mayonnaise
  • 4 large flour tortillas
  • 1 cup (250 mL) roughly chopped baby spinach
  • 1/3 cup (75 mL) crumbled Feta cheese

Instructions

  • 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.

Nutrition

Serving Size: 1wrap | Calories: 774 | Total Fat: 35g | Saturated Fat: 7g | Carbohydrate: 67g | Fibre: 10g | Sugars: 11g | Protein: 52g | Cholesterol: 132mg | Sodium: 849mg | Potassium: 859mg | Calcium: 271mg | Iron: 6mg