Crispy Chickpea Cabbage Wraps

Crisp smoky chickpeas and cool lemon slaw in warm wraps. Drying chickpeas is the difference between a crisp topping and a steamed one.

Why you’ll love this recipe

• Crisp smoky chickpeas and cool lemon slaw in warm wraps.
• Drying chickpeas is the difference between a crisp topping and a steamed one.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 1 15-oz can canned chickpeas, drained
• 2 flour tortillas, large
• 2 cups cabbage, shredded
• 1/4 cup Greek yogurt
• 1 lemon, juiced
• 1/2 tsp smoked paprika
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Pat chickpeas thoroughly dry

   Pat chickpeas thoroughly dry. Heat oil in a skillet over medium-high and cook chickpeas 10–12 minutes, stirring, until crisp in spots.

2. 02

   Add smoked paprika for the final minute

   Add smoked paprika for the final minute.

3. 03

   Mix yogurt and lemon juice, then toss with cabbage

   Mix yogurt and lemon juice, then toss with cabbage.

4. 04

   Warm tortillas and fill with chickpeas and cabbage

   Warm tortillas and fill with chickpeas and cabbage. Fold tightly and serve.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Drying chickpeas is the difference between a crisp topping and a steamed one.

Make it your own

Use lime instead of lemon for the yogurt dressing.

What to serve with it

Assemble just before eating to protect the toasted edges. Serve any cool vegetables on top at the last moment; avoid stacking hot portions where trapped steam softens them.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.