Spiced Chickpea and Carrot Wraps

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Vibrant chickpea and carrot wraps seasoned with warm spices and creamy tahini sauce, perfect for quick portable lunches. This Middle Eastern-inspired sandwich and wrap recipe (vegan), ready in about 10 minutes, pairs canned chickpeas, grated carrot, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, mash 1 can (15 oz) drained and rinsed chickpeas with a fork until slightly chunky. Add 1 cup grated carrot, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to combine evenly.
  2. Step 2: In a small bowl, whisk together 3 tbsp tahini, 1 tbsp fresh lemon juice, 2 tbsp water, and 1 minced small garlic clove until smooth and creamy. Add more water if needed to thin the sauce.
  3. Step 3: Spread about 1 tbsp tahini sauce over each of the 4 large whole wheat tortillas. Divide the chickpea mixture evenly among the tortillas, placing it in a line down the center.
  4. Step 4: Top each wrap with 1/4 cup fresh spinach leaves. Roll up the tortillas tightly and slice in half diagonally. Wrap in parchment or foil for easy picnic transport.

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