Wraps · FIRST EDITION

Lemon chickpea & carrot wraps

Mashed lemony chickpeas, grated carrot and crisp leaves in a simple lunch wrap.

15 minutes · Serves 2

Meals built around lower-cost staples, beans, grains and everyday vegetables.

Serving inspiration · stock photograph

If hummus in a wrap is familiar, try a coarse chickpea filling with more crunch.

Here’s how.

1
Mash the chickpeas
Mash chickpeas with oil, cumin, salt, lemon zest and half the lemon juice.
2
Prepare the crunch
Grate the carrot and shred the lettuce. Pat the leaves dry after washing.
3
Layer the filling
Warm tortillas briefly if needed to make them flexible. Spread chickpeas over the middle and add carrot and lettuce.
4
Roll and cut
Fold in the sides, roll tightly and cut each wrap in half. Add the remaining lemon juice to any extra filling and serve alongside.

Leave a clear border around the filling so you can fold the sides in neatly.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.