Red Pepper Houmous, Basil & Chickpea Wrap

I LOVE super simple, but tasty lunches. This Red Pepper Houmous, Basil & Chickpea Wrap can be made the night before, though I like to make fresh where possible, as I like my chickpeas warm.

I make this as a veggie wrap, but you can add in any other ingredients you like. Obviously there's chickpeas in the houmous, but I like to add extra chickpeas, which provide plenty of protein and help to satisfy that hunger! I use seeded wraps, you can choose plain, wholemeal or gluten-free.

Red Pepper Houmous & Basil Wrap Ingredients:

1 seeded wrap

1/3 can of chickpeas

Reduced fat red pepper houmous (spread to your taste)

8-10 large fresh basil leaves

4-6 cherry tomatoes

Chilli powder (optional)

Red Pepper Houmous & Basil Wrap Instructions:

The first thing I do is spread the houmous on my wrap and top with shredded basil leaves and chopped cherry tomatoes. I drain the chickpeas and then either gently heat with a little water in a non-stick pan (I have this AMAZING pink pan from Tower Housewares: Cerastone Pink Frying Pan or you can heat for 30 seconds in the microwave. I crush the chickpeas and add them to the wrap, sprinkle a little chilli powder (optional), roll and enjoy!

Nutrition Info

High in protein - 13-15 grams

Low in fat

High in vitamins:

A - helps boost your immune system and maintain healthy skin.

C - helps protect cells, maintaining healthy skin, blood vessels, bones and cartilage.

B9 - important in red blood cell formation and for healthy cell growth and function.