These tasty wraps combine creamy yogurt dressing with crunchy broccoli and protein‑rich chickpeas. They are perfect for lunch or dinner and can be made ahead of time.
Adding lots of fiber is simple with recipes like this. Broccoli belongs to the cruciferous family, which contains antioxidants that may help keep cells healthy.
Active time: 10 minutes Total time: 10 minutes
Chickpea Broccoli Wraps
Ingredients
- 3/4 cup plain non‑fat Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons honey
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 2 cups finely chopped broccoli
- 1 can (15.5 oz) low‑sodium chickpeas, rinsed, drained, and lightly mashed
- 1/4 cup dried cranberries
- 1/4 cup red onion, minced
- 2 tablespoons sunflower seed kernels
- 4 whole‑grain tortillas
- 8 Boston lettuce leaves
Directions
1. In a bowl, whisk together yogurt, vinegar, honey, pepper and salt.
2. Fold in broccoli, chickpeas, cranberries, onion and sunflower seeds until everything is coated.
3. Lay two lettuce leaves on each tortilla to keep the wrap from getting soggy.
4. Spoon about a quarter cup of the salad onto each tortilla, roll tightly, and cut in half.
Serves: 4 wraps (1 wrap per serving)
Nutrition (per wrap)
- Calories: 340
- Total Fat: 7 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 3 g
- Cholesterol: 2 mg
- Sodium: 446 mg
- Carbohydrate: 57 g
- Dietary Fiber: 10 g
- Sugar: 13 g
- Protein: 17 g
- Potassium: 454 mg
- Iron: 19 % of Daily Value
- Vitamin A: 6 % of Daily Value
- Vitamin C: 71 % of Daily Value
- Calcium: 19 % of Daily Value