Moroccan wraps

Moroccan wraps


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About this recipe: These wraps flavoured with mint, cumin, garlic, lemon and tahini make great light lunches, portable feasts and super-quick suppers.

Jan Cutler

Serves: 4 

  • 1/2 small cucumber, diced
  • 3 ripe tomatoes
  • 2 spring onions
  • 1/4 tsp salt
  • 2 tbsp roughly chopped fresh mint
  • 400g can chickpeas
  • 1/2 tsp ground cumin
  • 1 crushed garlic clove
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 4 soft flour tortilla wraps

Prep:25min  ›  Ready in:25min 

  1. Finely dice 1/2 small cucumber and 3 ripe tomatoes and slice 2 spring onions. Put them all in a sieve, sprinkle with 1/4 tsp salt and leave them to drain for 5 minutes. Transfer to a bowl and mix in 2 tbsp roughly chopped fresh mint.
  2. Drain and rinse a 400g can chickpeas and tip them into a bowl. Mash roughly with a fork, then add 1/2 tsp ground cumin, 1 crushed garlic clove, 2 tbsp extra virgin olive oil, 1 tbsp lemon juice and 1 tbsp tahini. Mash again until fairly smooth. Season to taste with ground black pepper.
  3. Spread 4 soft flour tortilla wraps (buy spinach-flavoured ones, if available) with the chickpea mixture, leaving a 2.5cm border. Spoon the cucumber and tomato mixture down the centre of each, then roll up tightly to enclose the filling.

…ways to warm wraps

Tortillas are more pliable for folding if warmed. The simplest way is one at a time on a plate in the microwave on High for 15 seconds, or microwave a stack of 4 tortillas together for 1 minute. Alternatively, preheat the oven to 180°C (160°C fan oven), gas 4. Wrap the stack of tortillas in foil and warm for 10 minutes, or according to the pack instructions.

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