Many people overlook the importance of a nutritious breakfast, but I believe it sets the tone for the entire day. One of my favorite quick and easy breakfast options is Chickpea and Spinach Breakfast Wraps. These wraps are not only delicious but also packed with protein, fiber, and necessary nutrients that fuel my morning. In this tutorial, I’ll guide you through the steps to create these flavorful wraps in no time!
To start, here are the ingredients I typically use for my wraps:
- 1 can of chickpeas (drained and rinsed)
- 2 cups of fresh spinach
- 1 small onion (diced)
- 1 clove of garlic (minced)
- 2 tablespoons of olive oil
- 1 teaspoon of cumin
- Salt and pepper to taste
- Mexican-style wraps or whole-grain tortillas
- Optional toppings: avocado, salsa, or hot sauce
Once I have all my ingredients ready, I follow these simple steps:
- First, I heat the olive oil in a large skillet over medium heat. Once the oil is hot, I add the diced onion and sauté it until it becomes translucent, which usually takes about 3–4 minutes.
- Next, I add the minced garlic to the pan and sauté for another minute, letting the aroma fill the kitchen. The combination of onion and garlic creates a flavorful base for the wraps.
- Then, I toss in the chickpeas and sprinkle in the cumin, salt, and pepper. I gently stir everything to combine, allowing the chickpeas to warm through while absorbing the spices for about 5–6 minutes.
- After that, I add the fresh spinach to the skillet. I continue to stir until the spinach wilts down completely, which takes just a couple of minutes.
- Once everything is well combined and heated, I remove the skillet from the heat and start preparing my wraps. I take a tortilla, and spoon a generous amount of the chickpea and spinach mixture onto the center.
- I fold the sides of the tortilla over the filling and roll it up tightly from the bottom to the top. You can secure it with a toothpick if needed, although I usually don’t find it necessary.
- Finally, I serve my wraps with optional toppings such as avocado, salsa, or a drizzle of hot sauce for that extra kick!
These Chickpea and Spinach Breakfast Wraps are not only a delightful start to my day but they are also a wonderful way to incorporate plant-based protein into my diet. I hope you give this recipe a try and enjoy it as much as I do!
Chickpea and Spinach Breakfast Wraps
Ingredients
- 1 teaspoon of cumin
- 1 can (15 oz) of chickpeas, drained and rinsed
- 2 cups of fresh spinach, chopped
- 4 whole wheat tortillas
- 1 tablespoon of olive oil
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- 1/2 cup of feta cheese, crumbled (optional)
- 1 avocado, sliced (optional)
Instructions
- In a skillet, heat the olive oil over medium heat.
- Add the chickpeas, cumin, garlic powder, salt, and pepper to the skillet.
- Cook for about 5-7 minutes until the chickpeas are heated through and slightly crisp.
- Add the chopped spinach and stir until wilted, about 2-3 minutes.
- Warm the tortillas in a separate pan or microwave.
- Divide the chickpea and spinach mixture among the tortillas.
- Top with crumbled feta cheese and avocado slices if desired.
- Wrap the tortillas tightly and serve immediately.
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