Start your day with this flavorful and filling spiced chickpea and avocado breakfast wrap, perfect for a nutritious protein boost.
The creamy avocado pairs beautifully with spiced chickpeas in a whole wheat wrap for a balanced, savory breakfast option.
This recipe is quick to prepare and packed with fiber, healthy fats, and plant-based protein.
Why You’ll Love This Recipe
- The combination of spiced chickpeas and creamy avocado provides rich textures and complementary flavors.
- Using whole wheat wraps adds fiber and makes the meal more satiating.
- Simple, fresh ingredients come together quickly for a wholesome breakfast that supports sustained energy.
Spiced Chickpea and Avocado Breakfast Wrap
This spiced chickpea and avocado breakfast wrap combines creamy avocado with protein-rich chickpeas seasoned to perfection for a healthy and satisfying start to your day.
- Prep time
- 10 minutes
- Cook time
- 10 minutes
- Servings
- 2
- Yield
- 2 breakfast wraps
Ingredients
- 1 (15-oz/425 g) can chickpeas (garbanzo beans), drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- 1 ripe avocado
- 1 tbsp fresh lime juice
- 2 whole wheat tortillas (8-inch/20 cm)
- 1/4 cup chopped fresh cilantro
- 1/4 cup diced red bell pepper
- Optional: hot sauce for serving
Instructions
- Prepare the spiced chickpeas Heat olive oil in a skillet over medium heat. Add the chickpeas, cumin, smoked paprika, garlic powder, salt, and pepper, stirring to coat evenly. Cook for 6 to 8 minutes, stirring occasionally, until chickpeas are warmed through and slightly crispy on the outside.
- Make the avocado spread While chickpeas cook, mash the avocado in a bowl with lime juice and a pinch of salt until creamy but still slightly chunky.
- Assemble the wraps Warm the tortillas briefly in a dry skillet or microwave until pliable. Spread half the avocado mixture on each tortilla. Divide the spiced chickpeas evenly over the avocado. Sprinkle with chopped cilantro and diced red bell pepper. Add hot sauce if desired.
- Serve Roll up the tortillas tightly to form wraps and serve immediately.
Helpful Tips
- For extra protein, add a fried or scrambled egg inside the wrap before rolling.
- Rinse canned chickpeas thoroughly to reduce sodium and improve flavor.
- Warm tortillas just before assembling to prevent cracking.
Storage and Make-Ahead
Store any leftover spiced chickpeas separately in an airtight container in the refrigerator for up to 3 days.
Avocado spread is best made fresh, but can be stored in an airtight container with plastic wrap pressed on the surface to prevent browning for up to 1 day in the fridge.
Avoid storing assembled wraps as the avocado may brown and the wrap can become soggy.
Frequently Asked Questions
Can I use dried chickpeas instead of canned?
Yes, soaked and cooked dried chickpeas can be used. Use about 1 1/2 cups cooked chickpeas to replace one 15-ounce can.
Is this recipe vegan and gluten-free?
This recipe is vegan if you avoid optional additions like eggs. Use gluten-free tortillas to make it gluten-free.
How do I keep the avocado from browning?
Adding lime juice and storing avocado spread in an airtight container helps slow browning. Use the avocado spread soon after preparation for best flavor.
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