Spicy Chickpea & Turkey Power Wrap

• 1 lb lean ground turkey (93% lean)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 4 large whole wheat tortillas (10-inch)
• 1 cup shredded romaine lettuce
• 1 medium tomato, diced
• 1/2 medium red onion, thinly sliced
• 1/2 cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• Fresh cilantro or parsley (optional, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Spread the rinsed chickpeas on a baking sheet, drizzle with 1/2 tbsp olive oil, and season with smoked paprika, cayenne pepper, cumin, garlic powder, salt, and black pepper. Toss well to coat.
2. Roast the chickpeas for 15 minutes, shaking the pan halfway through, until crispy. Remove from the oven and set aside.
3. Meanwhile, heat the remaining 1/2 tbsp olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spatula, until fully cooked and browned, about 7-8 minutes. Season with a pinch of salt and pepper to taste.
4. In a small bowl, combine plain Greek yogurt, lemon juice, and minced garlic to create a creamy sauce. Mix well and set aside.
5. Warm the whole wheat tortillas in a dry skillet or microwave for flexibility. To assemble each wrap, spread about 2 tbsp of the yogurt garlic sauce down the center of a tortilla.
6. Layer on about 1/4 of the cooked turkey, a handful of crispy roasted chickpeas, shredded romaine lettuce, diced tomatoes, and sliced red onions.
7. Sprinkle fresh cilantro or parsley on top if desired. Fold the sides of the tortilla over the filling and roll tightly to form a wrap.
8. Serve immediately or wrap tightly in foil or parchment for an on-the-go lunch.

Chef tips

• For a milder version, reduce or omit the cayenne pepper in the chickpea seasoning.
• You can substitute plain Greek yogurt with a dairy-free alternative like coconut yogurt to make this recipe dairy-free.
• If you prefer a crunchier wrap, add sliced cucumber or bell peppers for more texture.
• To save time, roast chickpeas ahead and store them in an airtight container for up to 3 days.