Chickpea Burrito Wraps

Ingredients

• 500g Chickpeas
• 7 wraps Wraps
• 180g 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 and spinach before heating the pan. 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 Spoon the chickpea filling down the middle of each wrap.
5. Roll Fold in the sides, then roll tightly from the bottom.
6. Serve Cut in half and serve straight away, or wrap tightly for packed serves.