Chickpea Burrito Wraps

Ingredients

• 500g Canned chickpeas
• 8 wraps Wraps
• 180g Canned corn kernels
• 2 tomatoes Tomatoes
• 100g Baby spinach
• 120g Greek yoghurt

Method

1. Prep the ingredients Set out chickpeas, wraps, corn, tomato, spinach and greek yoghurt. Wash, trim, and chop tomato before heating the pan. Rinse spinach and pat the leaves dry. Drain chickpeas and corn. Measure greek yoghurt.
2. Mix the filling Drain chickpeas and any canned vegetables well, then mix chickpeas, corn, tomato, spinach and greek yoghurt until evenly coated.
3. Warm the wraps Warm the wraps in a dry pan or microwave for 10-20 seconds so they fold without cracking.
4. Fill the wraps Lay the warm wraps flat and spoon the chickpea filling down the middle of each one.
5. Roll Fold in the sides, then roll tightly from the bottom.
6. Serve Cut in half and serve warm. For packed serves, cool the filling first, wrap tightly and keep refrigerated at 5C or colder until eating (use within a day).