Avocado and chickpea summer green wraps
These vegan, wraps are fun, healthy and a tasty way to enjoy Summer greens. Chickpeas and avocado are the base of the filling, alongside raw vegetables like pepper and spring onions, and fresh lime and coriander, adding crunchy textures and vibrant flavours. You can also play around with other ingredients and create your own selection to share with friends, eat as a snack or just pack for on-the-go. They also make a great low-carb meal.
Cook's notes
You can also use spring greens in place of summer greens.
Ingredients
For the green leaves wraps:
- 6-8 medium-large summer green leaves
For the filling:
- 400g tin chickpeas, drained, rinsed & roughly chopped
- 1 red pepper, deseeded & diced
- ½ bunch spring onions, finely chopped
- 2 ripe avocados, skinned, destoned & diced
- 15g fresh coriander, roughly chopped, stalks & all
- zest & juice of 1 lemon
- olive oil
- salt & pepper
Method
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Step 1
Place all the filling ingredients in a medium mixing bowl and mix everything with a spoon until the avocado binds all the ingredients together. Taste and adjust the lemon, oil and seasoning to your liking. At this stage you can add some fresh chilli or chilli flakes to the mix if you like it spicy.
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Step 2
Lay a summer green leaf flat on a chopping board and cut out the thick part of the stalk, so you have a long, tall triangle shape cut out from the middle, making sure to leave the top third of the leaf whole and intact. Bring one side of the cut leaf over the other to fill the stalk gap.
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Step 3
Scoop some of the mixture into the middle of the leaf and carefully fold the sides in, so one overlaps the other. Close the wrap by rolling the leaf from the bottom to the top and place it with the seam down onto a plate. Repeat the process with the rest of the ingredients.