Spicy Chickpea & Ricotta Wrap with Roasted Veggies

Spicy Chickpea & Ricotta Wrap with Roasted Veggies

The Spicy Chickpea & Ricotta Wrap with Roasted Veggies is a delicious and healthy meal. It’s packed with protein, vibrant vegetables, and creamy ricotta cheese. This wrap is not only satisfying but also easy to make. Perfect for a quick lunch or a light dinner, it’s sure to become a favorite in your home.

Why Make This Recipe

Why choose this wrap? It’s simple! The combination of chickpeas and ricotta offers a great balance of flavors and textures. The spicy chickpeas provide a crunchy kick, while the roasted veggies add a sweet and savory touch. Plus, it’s a great way to use up leftover vegetables. Making this wrap is not just delicious; it’s also a nutritious option that can cater to various dietary needs.

How to Make Spicy Chickpea & Ricotta Wrap with Roasted Veggies

Making this wrap is straightforward and quick. Follow the steps below, and you’ll have a delicious meal ready in no time.

Ingredients:

• 1 can (15 oz / 400 g) chickpeas, drained and rinsed
• 2 tbsp (30 ml) olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp chili flakes (adjust to taste)
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 1/2 cup (120 g) ricotta cheese
• Juice of 1/2 lemon (about 1 tbsp / 15 ml)
• 4 large whole wheat tortillas or wraps
• Fresh arugula or spinach, for garnish

Directions:

1. Preheat your oven to 400°F (200°C).
2. Spread the chickpeas on a baking sheet. Drizzle with 1 tablespoon of olive oil, paprika, cumin, chili flakes, salt, and pepper. Toss everything to coat the chickpeas well.
3. Roast the chickpeas in the oven for about 20 minutes, or until they are crispy.
4. On a separate tray, add the sliced red bell pepper, zucchini, and red onion. Drizzle with the remaining olive oil, and season with salt and pepper. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
5. In a bowl, mix the ricotta with the lemon juice. Season it with a pinch of salt and pepper.
6. Warm the wraps slightly. Spread the ricotta mixture on each wrap. Then, top with the roasted chickpeas, veggies, and fresh arugula.
7. Roll the wraps tightly and serve warm or at room temperature.

How to Serve Spicy Chickpea & Ricotta Wrap with Roasted Veggies

You can serve these wraps as a quick lunch or as a part of dinner. They pair wonderfully with a light salad or some fresh fruit. If you are serving guests, cut the wraps in half to make them easier to handle.

How to Store Spicy Chickpea & Ricotta Wrap with Roasted Veggies

If you have leftovers, wrap them tightly in plastic wrap or store them in an airtight container. These wraps can be stored in the refrigerator for up to 2 days. For the best taste and texture, enjoy them within a day.

Tips to Make Spicy Chickpea & Ricotta Wrap with Roasted Veggies

• Adjust the chili flakes to your taste. If you prefer a milder wrap, you can reduce or skip them entirely.
• Feel free to use any vegetables you have on hand. This recipe is versatile and perfect for using up leftovers.
• If you want extra crunch, add some nuts or seeds on top of the chickpeas before rolling the wraps.

Variations

You can customize this wrap by adding other ingredients like avocado, feta cheese, or different spices. Try adding some chopped herbs for a fresh touch!

FAQs

1. Can I use other types of cheese instead of ricotta?
Yes, you can use cream cheese, goat cheese, or even hummus as a spread.

2. How do I make this wrap vegan?
You can skip the ricotta cheese and use a plant-based alternative or add a layer of hummus instead.

3. Can I make these wraps ahead of time?
Yes! You can prepare the ingredients ahead of time. Just assemble the wraps before serving for the best flavor and texture.