Chickpea Salsa Wraps – Rozanne Stevens

Great fun for kids, as they can mix ‘n match and create their own filling combinations. The chickpea base has a wonderful flavour and texture, you wont miss the meat at all! The filling will stay fresh in the fridge for 3 days and makes a super packed lunch. Go easy on the sour cream and grated cheese and you will have a very figure friendly meal.


  • 1tbls olive oil
  • 1 onion, finely diced
  • 1 clove garlic, crushed
  • 1tsp paprika
  • Pinch ground chilli powder
  • 1tsp cumin
  • 400g tomato purée
  • 1 x 400g tin chickpeas, rinsed and drained
  • 2tbls coriander, chopped
  • 8 corn tortillas
  • 1 small red onion, finely diced
  • 1 tomato, finely diced
  • 1 avocado, diced
  • 1/2 cup Avonmore Grated Light Cheese
  • 1 cup finely shredded iceberg lettuce
  • 125ml Avonmore Sour Cream


  1. Cook the onion and garlic in a little olive oil until soft. Stir in the spices for a minute. Add the purée, bring to a boil then reduce to a simmer for 10 minutes.
  2. Stir in the chickpeas and simmer for a further 5 minutes.
  3. Mix in the fresh coriander and season to taste.
  4. Heat up the tortillas in the oven if preferred.
  5. Divide the chickpea mixture between the tortillas and add tomato, onion, avocado, cheese, sour cream and lettuce.
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