Chickpea and Avocado Wraps

Ingredients

• 5.6 oz Chickpeas (canned; drained weight)
• 0.5 bunch Parsley
• 1 Avocado
• 2.8 oz Cucumber
• 2 carrots
• 2 Whole wheat tortillas
• Salt
• Pepper

Instructions

1. 1.

   Drain the chickpeas, rinse and drain well. Wash parsley, shake dry and roughly chop the leaves.

2. 2.

   Halve the avocado, remove the pit and dice the flesh. Wash cucumber and carrots. Slice the cucumber thinly. Peel and grate the carrots.

3. 3.

   Spread a quarter of the tortilla with chickpeas, mash them with a fork and sprinkle with parsley. Add the second quarter with avocado and also mash it with a fork. Spread the remaining quarters with cucumber and carrot. Season the wrap with salt and pepper as desired and fold the quarters together one after the other.

4. 4.

   Toast the tortillas in a pan without fat for about 1 to 2 minutes per side, turning occasionally. If you use a contact grill, fold it together, close it and let the wrap grill for about 5 minutes.