Brighten your day with these colorful fajita wraps packed with roasted chickpeas, juicy cherry tomatoes, creamy avocado, and crisp romaine lettuce. This delicious vegetarian lunch bursts with fresh veggies, making it ideal for National Week Without Meat & Dairy. Enjoy every bite!
Recipe courtesy of Santa Maria
for 4 persons
1 cucumber
1 avocado
1 head of romaine lettuce
200 g cherry tomatoes
1 jar of Santa Maria Chunky Wrap Salsa Medium
1 package Santa Maria Beet Tortilla Wrap Medium
1 bag Santa Maria Dip Mix American Ranch
1 bag of Santa Maria Fajita Seasoning Mix
300 g chickpeas
250 g cottage cheese
1 tbsp oil
1. Preheat the oven to 225°C.
2. Rinse the chickpeas, place in a small baking dish with the oil, and roast for 10 minutes. Add the Seasoning Mix and stir well.
3. Halve the tomatoes, add them, and roast for another 5 minutes.
4. Dice the cucumber finely and mix with the cottage cheese and Ranch Dip to create a cool filling.
5. Slice the romaine lettuce and avocado into strips; heat the tortillas per package instructions.
6. Fill the tortillas with hot and cold fillings, then top with salsa.
