Air fryer recipe · Mains
Chickpea Wrap Main
Spiced roasted chickpeas and onion rolled in a warm tortilla and crisped.
- 26 minTotal time
- 185°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 215kcal
- 7.8 gprotein
- 32.7 gcarbs
- 6.0 gfat
- 5.3 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chickpeas2 cups
- tortilla4
- onion1
- cumin1 tsp
- chili powder1 tsp
- coriander1/4 cup
Method
Season
Pat the cooked chickpeas fully dry with a cloth, then toss with the cumin and chili powder until evenly coated. Drying them first is key; wet chickpeas steam and stay soft, while dry ones crisp up in the hot air.
Roast the chickpeas
Air fry the chickpeas at 185°C for 12 minutes, shaking twice, until they are firm and lightly crisp on the outside. Shaking moves them around so they colour on all sides rather than browning on just one face.
Roll
Spoon the chickpeas onto a warm tortilla with the chopped onion and coriander. Fold the sides in first, then roll it up tight. Folding the sides seals the ends so the filling stays put and does not fall out.
Crisp to finish
Air fry the wrap at 185°C for 5 min until the tortilla is crisp and golden and the filling is hot through. Set it seam side down so the weight holds it shut and it browns into a firm, sealed roll.
