About this recipe:Wraps are a quick way to roll tasty fillings into a fun-to-eat package. Take a wrap and cut it across into pieces, and you get a bite-sized pinwheel sandwich that is equally at home in a lunchbox as it is on a buffet table.
3 red peppers, cut lengthways into flat panels and deseeded
250g (9oz) canned chickpeas, rinsed and drained
3 tbsp plain low-fat yoghurt
1 tsp toasted sesame oil
1 tsp grated lemon zest
2 tbsp fresh lemon juice
2 tbsp water
3 spinach- or basil-flavoured flour tortillas (20cm/8in in diameter)
4 handfuls of mixed salad leaves
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Method Prep:15min › Cook:10min › Ready in:25min
Preheat the grill to moderate. Grill the pepper pieces, skin-side up, for about 10 minutes or until charred. Transfer to a plate. When cool enough to handle, peel the peppers and cut into strips 1cm (½in) wide.
Combine the chickpeas, yoghurt, sesame oil, lemon zest, lemon juice and water in a food processor, and process until smooth.
Spread the mixture evenly over one side of each tortilla, leaving a 1cm (½in) border all round. Top with the salad leaves and roast peppers. Roll up each tortilla.
Wrap tightly in foil or cling film and refrigerate for at least 1 hour or up to 4 hours. (The rolls will become softer and easier to slice if they sit in the refrigerator for a while before serving.) Unwrap and slice each wrap across into eight pieces (each 2.5cm/1in wide) to serve.
Some more ideas
*Use yellow or orange peppers, or combine several colours of peppers for a particularly attractive pinwheel. *Use canned cannellini beans in place of the chickpeas.
Peppers are among the best natural sources of vitamin C. Volume for volume, peppers have 1½ times as much of this vitamin as fresh orange juice. And red, yellow and orange peppers have even more vitamin C than a green pepper.