Chickpea & Spinach Ricotta Wrap with Lemon-Tahini Yogurt

📝 Ingredients

For the Filling:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 can (15 oz) chickpeas, drained & rinsed
• 3 cups fresh spinach (or 1 cup cooked, squeezed)
• 1/2 cup ricotta cheese (or vegan ricotta if preferred)
• 1/2 tsp ground cumin
• Salt & pepper, to taste
• Optional: chili flakes for heat

For the Lemon-Tahini Yogurt Sauce:

• 1/2 cup plain Greek yogurt (or plant-based yogurt)
• 1 tbsp tahini
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 garlic clove, minced
• Salt, to taste
• Water to thin (as needed)

To Assemble:

• 4 large wraps/tortillas (whole wheat, spinach, or your choice)
• Optional toppings: sliced cucumber, grated carrot, fresh herbs (parsley or mint)

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👨‍🍳 Instructions

1. Make the Filling:

1. Heat olive oil in a pan over medium heat.
2. Sauté onion until soft (about 3–4 minutes), then add garlic and cook for 1 more minute.
3. Add chickpeas, cumin, salt, pepper, and optional chili flakes. Cook for 5 minutes, lightly mashing some chickpeas.
4. Stir in spinach and cook until wilted (or warmed through if using pre-cooked).
5. Remove from heat and fold in ricotta. Taste and adjust seasoning.

2. Prepare the Sauce:

1. Whisk together yogurt, tahini, lemon juice, lemon zest, and garlic.
2. Add salt and a splash of water if it’s too thick.

3. Assemble the Wraps:

1. Warm wraps if needed for flexibility.
2. Spread 1–2 tbsp of the lemon-tahini yogurt on each wrap.
3. Spoon in chickpea-spinach-ricotta filling.
4. Add optional toppings for crunch or freshness.
5. Roll up burrito-style and slice in half.

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