1. Preheat oven to 180c. In a bowl combine the rinsed chickpeas with paprika, cumin and 1 tablespoon of olive oil. Scatter them on a baking tray and roast in the oven for 20-25 minutes.
2. Meanwhile in a saucepan on a medium heat add the remaining tablespoon of oil and add the sliced onion and peppers. Cook for 8-10 minutes until translucent.
3. Whilst everything is cooking mash the avocados in a bowl and leave to one side. Should you wish to heat your wraps place them on a griddle or in the oven for a couple of minutes.
4. Load them up with sour cream, roasted chickpeas, onions and peppers and top with mash avocado, fresh green chilli and coriander. Finish with a squeeze of lime and enjoy!
Serves 3 – 4 people
Prep: 10 mins
Cooking: 30 mins
2 cans of chickpeas (drained and rinsed)
1 teaspoon of paprika
1 teaspoon of cumin
2 tablespoons of extra virgin olive oil
1 large white onion (sliced)
1 red pepper (sliced)
1 yellow pepper (sliced)
8 The Food Doctor wraps
1 green chilli (finely sliced)
Sour cream of dairy free alternative
Fresh lime wedges