Tortilla wrap with chickpea salad, spinach, tomato, and mozzarella
This recipe does not meet the Whole Grain Logo requirements, but it is an option to include more whole grains in everyday life.
Ingredients
- 2 pcs. Whole Grain Logo-labeled tortilla wraps
- 2 handfuls rinsed spinach
- 2 tomatoes
- 1 pack bøffelmozzarella
Chickpea salad
- 1 can chickpeas
- 2 spsk. crème fraîche
- 2 tsk. mayonnaise
- 1/2 chopped red onion
- 1 handful chopped parsley or dill
- 1 tsk. curry
- 1/2 tsk. paprika
- Lemon juice
- A little salt and pepper
Instructions
Chickpea salad
- There is more chickpea salad than for just two servings, so store the rest in a container – it keeps well in the fridge for a couple of days.
- Mix crème fraîche and mayonnaise together with herbs, spices, and lemon juice.
- Drain and rinse the chickpeas, then chop them roughly – not too much, as the chickpeas should still have a bit of bite.
Wrap
- Assemble the wrap by imagining the tortilla divided into four quarters. On one part, place chickpea salad; on the next, spinach and tomato; and on the third, a couple of slices of mozzarella. Leave the fourth part empty.
- Now cut from the edge between the third and fourth part towards the center of the wrap, so the wrap can be folded around until you finally have a complete sandwich.