# Components:
→ Vegetables & Legumes
01 - 14 oz canned chickpeas, drained and rinsed
02 - 2 medium ripe avocados, peeled and pitted
03 - ½ medium red onion, finely diced
04 - 1 medium bell pepper, diced
05 - 1 small jalapeño, seeded and finely chopped
→ Seasonings & Condiments
06 - 2 tbsp lime juice, freshly squeezed
07 - 1 tsp chili powder
08 - ½ tsp ground cumin
09 - ½ tsp smoked paprika
10 - ¼ tsp garlic powder
11 - ½ tsp salt
12 - ¼ tsp black pepper
→ Wraps & Toppings
13 - 4 large flour tortillas
14 - Fresh cilantro leaves
15 - Shredded lettuce or mixed greens
# Method:
01 - In a large mixing bowl, mash the avocados until mostly smooth while retaining some texture.
02 - Add the chickpeas to the avocado mixture and lightly mash together, leaving some chickpeas whole for textural contrast.
03 - Stir in the red onion, bell pepper, jalapeño, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Mix until well combined.
04 - Warm the tortillas in a dry skillet over medium heat or in the microwave for 10 to 15 seconds to improve pliability.
05 - Divide the chickpea-avocado mixture evenly among the tortillas.
06 - Top with fresh cilantro leaves and lettuce or mixed greens as desired.
07 - Fold in the sides of each tortilla and roll up tightly to form a secure wrap.
08 - Slice each wrap in half if preferred and serve immediately.
