Roasted red pepper and arugula wrap
Recipe ANNA Magazine, Photography Jerry Grajewski
Hummus filling and roasted red peppers make this wrap a perfect lunchtime idea.
Ingredients
2 cups chickpea mixture (recipe below)
4 whole wheat flour tortillas
1 red bell pepper, roasted
1 cup baby arugula
½ cup English cucumbers, sliced
½ fennel bulb, cored, thinly sliced
Balsamic vinegar to drizzle
Chickpea mixture
1 can (14-ounce) chickpeas, drained and rinsed
2 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
3 tablespoons water
3 cloves garlic, finely minced
Coarse salt and freshly ground pepper
Preparation
To cook chickpeas, place 3 cups dry chickpeas into large stock pot with 6 cups water and bring to boil. Reduce heat and simmer for 2 hours.
Place chickpeas with all ingredients into food processor and run for up to 5 minutes, the smoother the better.
To assemble wraps, spread 1/2 cup chickpea mixture evenly over each tortilla half. Arrange bell pepper strips, arugula, cucumbers, fennel and drizzle with balsamic vinegar. Roll tightly and slice to serve.
