By Chicken and Chickpea Wraps is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chicken and Chickpea Wraps captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken and Chickpea Wraps becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken:
2 tablespoons extra virgin olive oil, divided
1 pound ground chicken
1 yellow onion, peeled and minced
1 (14.5-ounce) can chickpeas (drained)
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon crushed red pepper
1 lemon, juiced (about 2–3 tablespoons juice)
¼ cup loosely packed fresh oregano leaves, finely chopped
¼ cup loosely packed fresh dill, finely chopped
Salt and pepper to taste
For Serving:
4 whole-grain wraps
Fresh greens, like spinach, arugula, or chopped lettuce
½ cucumber, sliced
Tzatziki sauce (for drizzling)
A pinch of fresh oregano and dill leaves (for garnish)
PREPARATION STEPS
Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground chicken and cook, breaking it apart with a spoon, until browned and cooked through (about 6-7 minutes).
Add the minced onion and cook for 2-3 minutes until softened.
Stir in the chickpeas, garlic powder, onion powder, crushed red pepper, and lemon juice. Season with salt and pepper to taste.
Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat.
Prepare the Wraps:
Warm the whole-grain wraps in a dry skillet for about 1 minute on each side or microwave them for 10-15 seconds to make them pliable.
Spread a generous spoonful of tzatziki sauce in the center of each wrap.
Top with the cooked chicken and chickpea mixture.
Assemble the Wraps:
Add fresh greens like spinach or arugula to the wrap.
Add a few slices of cucumber for crunch and freshness.
Sprinkle with fresh oregano and dill leaves.
Wrap and Serve:
Fold the sides of the wrap in and roll it up tightly, securing all the ingredients inside.
Cut the wrap in half if desired, and serve immediately.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
