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Complete recipe

Chickpea & cucumber yogurt wraps

Creamy chickpeas and crunchy cucumber wrapped in soft tortillas for a quick lunch.

By Forkue Updated

12 minutes3 servingseasylow budget
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Chickpea yogurt salad in soft wraps with cucumber, tomato, and herbs
AI-generated serving illustration. Optional ingredients may be shown.

Ingredients

  • Chickpeas1 can · 400 g, drained and rinsed
  • Yogurt1/2 cup · plain, refrigerated
  • Tortillas3 large · soft tortillas
  • Cucumber1/2 · washed and finely diced
  • Lemon · optional1/2 · juiced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

  1. Drain and rinse the chickpeas well.
  2. Wash and finely dice cucumber; pat away excess moisture.
  3. Measure yogurt and juice lemon if using.
  4. Mash about half the chickpeas with a fork in a bowl, leaving the rest whole.
  5. Fold in cucumber and yogurt. Season with salt, pepper and lemon juice if using.
  6. Divide the filling between tortillas, fold in the sides and roll firmly. Eat immediately or refrigerate promptly.

Cooking and storage notes

  • Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
  • Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.