Pesto Chickpea Wraps

Ingredients

• 400 g chickpeas, drained
• 4 large wraps
• 15 ml oil
• 1 red pepper, sliced
• 150 g purple cabbage, shredded
• 45 ml vegan basil pesto
• 15 ml chopped basil
• salt
• black pepper

Method

1. Step 1

   Season the chickpeas with salt and black pepper.

2. Step 2

   Heat 15 ml oil in a skillet over medium-high heat and cook the chickpeas for 4 to 5 minutes until lightly crisp.

3. Step 3

   Add 1 red pepper, sliced and 150 g purple cabbage, shredded and cook them for 1 to 2 minutes until just softened.

4. Step 4

   Stir in 45 ml vegan basil pesto and toss the filling until coated.

5. Step 5

   Lay the wraps on the counter and divide the hot filling between them.

6. Step 6

   Top each wrap with 15 ml chopped basil, fold the sides in, and roll them tightly.

7. Step 7

   Toast the wraps in a dry skillet for 1 to 2 minutes per side, then slice and serve them.