Roasted Beet Chickpea Wraps

These Roasted Beet Chickpea Wraps are a delicious and vibrant meal that’s perfect for lunch or dinner. Featuring roasted beets, warm chickpeas, and a creamy tahini-lemon sauce, this Middle Eastern-inspired wrap is both healthy and filling. Whether you’re looking for a light lunch or a hearty dinner, these wraps deliver on flavor and nutrition in every bite.

Why You’ll Love This Recipe

These wraps combine the earthiness of roasted beets, the protein-packed goodness of chickpeas, and the richness of tahini in one easy, satisfying dish. The roasted beets add a natural sweetness, while the chickpeas provide a hearty, savory crunch. The tahini-lemon sauce ties everything together with its creamy, tangy flavor. Plus, these wraps are easily customizable with optional toppings like pickled red onions, feta, or cucumber. They’re perfect for anyone craving a fresh, healthy, and delicious plant-based meal.

Ingredients

For the Wraps:

• 4 large flour tortillas or gluten-free wraps

• 1 ½ cups canned or cooked chickpeas, drained and rinsed

• 2 medium beets, peeled and chopped into wedges

• 2 cups chopped romaine or mixed greens

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Tahini-Lemon Sauce:

• ¼ cup tahini (sesame paste)

• 2 tablespoons fresh lemon juice

• 1 garlic clove, minced

• 2 tablespoons water (more if needed for consistency)

• ½ teaspoon cumin

• Salt to taste

Optional Add-Ons:

• Pickled red onions

• Feta cheese crumbles or vegan feta

• Cucumber slices

• Crushed red pepper flakes or sumac for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Roast the Beets:

Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper on a parchment-lined baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.

2. Heat the Chickpeas:

While the beets are roasting, warm the chickpeas in a skillet over medium heat with a pinch of salt, pepper, and optional cumin. Heat for 5–7 minutes until warmed through and lightly crisped on the edges.

3. Make the Tahini-Lemon Sauce:

In a small bowl, whisk together tahini, lemon juice, minced garlic, cumin, and salt. Gradually add water until the sauce reaches a creamy but pourable consistency. Adjust the seasoning to taste.

4. Warm the Tortillas:

Gently heat the tortillas in a dry skillet or microwave for a few seconds until pliable to prevent tearing during wrapping.

5. Assemble the Wraps:

Lay each tortilla flat and add a handful of chopped greens, followed by a scoop of chickpeas, several roasted beet slices, and a generous drizzle of tahini-lemon sauce. Add optional toppings like pickled red onions, feta, or cucumber if desired.

6. Roll the Wraps:

Fold in the sides, roll tightly from the bottom, and slice diagonally for presentation. Serve warm or chilled.

Servings and Timing

• Servings: 4 wraps

• Prep Time: 15 minutes

• Cooking Time: 30 minutes

• Total Time: 45 minutes

Variations

• Add Protein: For a protein boost, add grilled chicken or tofu to the wraps.

• Vegan Version: Use vegan feta for a fully plant-based wrap.

• Extra Spice: Sprinkle some crushed red pepper flakes or drizzle a bit of hot sauce for an extra kick.

• Other Greens: Try using arugula, spinach, or kale instead of romaine or mixed greens for a different flavor profile.

Storage/Reheating

• Store any leftover wraps in the refrigerator in an airtight container for up to 2 days.

• To reheat, wrap in foil and warm in the oven or reheat in a skillet to prevent the wraps from becoming soggy.

FAQs

Can I make the tahini-lemon sauce ahead of time?

Yes, the tahini-lemon sauce can be made in advance and stored in the refrigerator for up to a week. Just give it a good stir before using.

Can I make this recipe gluten-free?

Yes, simply use gluten-free wraps to make this recipe entirely gluten-free.

Can I use roasted chickpeas instead of warmed chickpeas?

Yes, roasted chickpeas would add a crunchier texture and extra flavor to the wraps. Simply roast them at 400°F (200°C) for 15-20 minutes before adding to the wraps.

How do I make these wraps spicier?

For extra heat, sprinkle in some chili flakes, sumac, or drizzle with hot sauce when assembling the wraps.

Can I add other veggies to the wraps?

Absolutely! Add cucumbers, tomatoes, bell peppers, or any other veggies you enjoy to make the wraps even more colorful and nutritious.

Can I make this recipe in advance?

You can prepare the roasted beets, chickpeas, and tahini-lemon sauce ahead of time and store them in the refrigerator. When you’re ready to serve, just assemble the wraps.

How do I store leftover tahini sauce?

Store leftover tahini sauce in an airtight container in the refrigerator for up to 1 week. If the sauce thickens, just add a little water and stir to reach your desired consistency.

Can I use other greens besides romaine?

Yes, you can use mixed greens, spinach, or kale. Feel free to experiment with your favorite leafy greens.

Is this recipe suitable for meal prep?

Yes, this recipe is great for meal prep. You can prepare the components in advance and store them separately in airtight containers. Assemble the wraps when you’re ready to eat.

Conclusion

Roasted Beet Chickpea Wraps are a healthy, vibrant, and satisfying meal that combines delicious flavors and textures. With the creamy tahini-lemon sauce tying it all together, this Middle Eastern-inspired wrap is perfect for lunch or dinner. Full of plant-based goodness, it’s easy to make and customize, making it a go-to recipe for a wholesome, flavorful meal.