Description
These Smashed Chickpea Caesar Wraps offer a delicious and hearty twist on traditional Caesar salad, combining a crispy, flavorful chickpea mixture cooked on a tortilla wrap, fresh romaine, Caesar dressing, and parmesan cheese for a satisfying vegetarian meal ready in just 30 minutes.
Ingredients
Chickpea Mixture
- 1 15-oz can chickpeas, drained and patted dry (425 g)
- ¼ medium white onion
- 1 Tbsp flour
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp smoked paprika
- 2 Tbsp olive oil (30 mL)
Wrap Assembly
- 2 tortilla wraps
- 2 handfuls chopped romaine
- 2 to 4 Tbsp Caesar dressing
- 2 Tbsp parmesan cheese
Instructions
- Blend: Add the drained and dried chickpeas, white onion, flour, garlic powder, salt, and smoked paprika to a food processor. Blitz everything until it forms a thick, cohesive dough that’s ready to spread.
- Scoop: Evenly scoop the chickpea mixture onto each of the two tortilla wraps, preparing them for cooking.
- Spread: Spread the chickpea dough evenly over the entire surface of each wrap, leaving a small border around the edges to prevent overflow during cooking.
- Cook: Heat olive oil in a large pan over medium heat. Carefully transfer each chickpea-coated wrap to the pan, laying it chickpea-side down. Cook for 8 to 10 minutes or until the chickpea layer turns golden brown and crispy.
- Assemble: Using a plate or cutting board if needed, flip the chickpea wrap out of the pan so the tortilla side is now up. Arrange chopped romaine, Caesar dressing, and parmesan cheese in mounds on each wrap.
- Serve: Fold the sides of the wrap over the fillings, then roll tightly from one side to the other, tucking in the closest edge first. Slice each wrap in half and enjoy immediately.
Notes
- Make sure the chickpeas are well dried to avoid a soggy mixture.
- You can adjust the amount of Caesar dressing depending on your taste preference.
- If the chickpea layer is fragile while flipping, use a plate or cutting board to assist without breaking it.
- For a gluten-free option, use gluten-free tortilla wraps.
- Leftovers can be wrapped tightly in foil and refrigerated for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
