Pocket-less Chickpea Wrap

 

Thoughts and Inspiration

A Saturday afternoon light lunch, still tasty and satisfying... what to make what to make?!  
My hubs and I love hummus-like spreads - that is where the base of this wrap stems from!  Throw on a couple veggies, garnish, fold and we are ready to eat!

Time: 15 minutes
Serves: 4

Ingredients for Chickpea Puree
15.5oz can chickpeas, drained and washed
4 Tbsp olive oil
3 Tbsp fresh parsley
1/2 lemon, juiced
2 Tbsp pickle juice from jarred jalapenos
1/4 tsp smoked paprika
Salt to taste

Other Ingredients
*4 flatbreads - I used Kontos Greek Lifestyle Flatbread
1 zucchini, shredded (separate into 4 portions)
1/4 white onion, sliced thin
4 tsp cherry pepper spread (hot) - I used the Cento brand
Drizzle balsamic glaze (see picture) - I used the Trader Joes brand (Cento also has a great one)

Combine first set of ingredients (chickpea puree) all together in a food processor.  Pulse until combined - you can make this as smooth or as chunky as you want (I kept mine a little chunky),

Assembly:

Heat flatbread in oven for 2-3 minutes at 300F just to warm.  

**Place 1-2 Tbsp of chickpea puree on flatbread and spread all around.  On one side of the flatbread spread 1 portion of shredded zucchini, a couple onion slices, 1 tsp cherry pepper spread and finish with a drizzle of your favorite balsamic glaze.  Fold in have and enjoy!  Repeat for other 3 flatbreads.

*Note: Use any type of pocketless pita bread.

**Note: Spreading the chickpea puree all over the flatbread helps 'glue' the wrap insides together.