This easy vegetarian wrap is ready in just 5 minutes. Plus, you can prep it ahead for work, too.
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80g canned chickpeas, rinsed, drained
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2 teaspoons chopped fresh continental parsley leaves
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1 tablespoon mayonnaise
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2 teaspoons fresh lemon juice
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1/2 teaspoon Dijon mustard
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1 spinach and/or herb wrap
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1/4 avocado, sliced
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10g baby spinach
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50g (1/4 cup) chargrilled red capsicum strips
Step 1
Use a fork or potato masher to mash the chickpeas roughly in a bowl. Add the parsley, mayonnaise, lemon juice and mustard. Stir until well combined then season.
Step 2
Lay the wrap on a clean surface. Top with chickpea mixture, avocado, spinach and capsicum. Season. Fold up to enclose.
Have other veg, like tomato, carrot, or lettuce, in the fridge? Add it to your wrap!
This meal can be prepped ahead as part of lunch for the week.