Ingredients:

  • 2 cans (15 oz each) chickpeas, drained, rinsed, and dried
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 1 cup (150g) Greek feta cheese, crumbled
  • 4 large (10-inch) flour tortillas or sourdough flatbreads
  • 2 cups (60g) baby spinach, washed and dried
  • 1 cup (150g) cucumber, finely diced
  • 1 cup (150g) cherry tomatoes, halved
  • 0.25 cup (40g) red onion, thinly sliced
  • 0.5 cup (120g) tzatziki sauce
  • 0.25 cup (40g) Kalamata olives, pitted and sliced

Instructions:

  1. Dry the chickpeas. Roll the rinsed beans between two layers of paper towels until no moisture remains on the skins.
  2. Heat the oil. Add 2 tbsp olive oil to a large skillet over medium high heat until it shimmers and moves like water.
  3. Season the beans. Toss in the chickpeas, oregano, smoked paprika, garlic powder, salt, and pepper.
  4. The Crisp Phase. Sauté for 8-10 mins, stirring occasionally, until the skins look golden brown and start to crackle.
  5. Warm the cheese. Turn off the heat and stir in the 1 cup of crumbled feta for 30 seconds until the edges just begin to soften.
  6. Toast the wraps. Briefly warm the tortillas in a separate dry pan until they are pliable and smell like toasted flour.
  7. Create the barrier. Spread 2 tbsp of tzatziki in the center of each wrap, followed by a handful of spinach.
  8. Layer the fillings. Top with the warm chickpea mixture, cucumber, tomatoes, red onion, and Kalamata olives.
  9. Fold the wrap. Tuck in the sides and roll tightly until the seam stays closed on its own.
  10. Final sear (Optional). Place the wrap seam side down in the hot skillet for 1 min until the exterior is golden and crisp.