I made the Chickpea and Zucchini wrap for a client’s picnic hike recently and they loved it. The recipes are from an amazing chef I met in London, Celia Brooks Brown.
Chickpea and Zucchini Wraps
Ingredients:
2 tablespoons of olive oil
2 small zucchinis, thinly sliced (about 5 1/2 ounces)
3 garlic cloves chopped
2 teaspoons of smoked paprika
14 ounce can chickpeas, rinsed and drained
a pinch of salt
a squeeze of lemon juice
a small handful of fresh parsley, coarsely chopped
4 tablespoons yoghurt
4 medium-sized flour tortillas
Method:
Heat the olive oil and fry the zucchinis until soft and golden. Add the garlic and, when golden and fragrant, add the paprika. When it changes colour, add the chickpeas with a pinch of salt. Cook for about 2 minutes, so the chickpeas heat through and become infused with flavour, then remove from the heat. Squeeze lemon juice over them and tip into a bowl. When cooled slightly, stir in the parsley and yoghurt.
Take a tortilla and place a large spoonful of the filling towards the bottom. Fold over the sides, then fold over the bottom and roll up tightly. Place on a plate, cover and leave to chill until ready to eat or to transport to your outdoor destination. Slice in half on the diagonal before eating.
Beet, Blue Cheese and Walnut Wraps
Ingredients:
3 1/2 ounces of beets in sweet vinegar, drained and coarsely chopped
1/2 cup of walnuts, coarsely chopped
5 1/2 ounces of blue cheese, such as Stilton or Roquefort, chopped or crumbled
2 heaped tablespoons cream cheese
freshly ground black pepper
1 1/2 ounces baby spinach leaves, washed, dried and trimmed
4 medium-sized flour tortillas
Method:
Combine the beets, walnuts, blue cheese and cream cheese in a bowl. Grind in a little black pepper and mash together with the back of a spoon until evenly combined. Proceed as above for stuffing, adding a pile of spinach leaves to each wrap.