Basil Pesto Chickpea Wraps

Serves 4 · 18 min prep · 2 min cook

Ingredients

• 4 large flour tortillas
• 1 can (15 oz) canned chickpeas
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 1/3 cup grated Parmesan cheese
• 1 garlic clove
• 1/3 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 large ripe tomato
• 1 medium yellow bell pepper
• 1 cup fresh corn kernels
• 2 cups baby spinach
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. 1Drain and rinse the chickpeas thoroughly, then pat them dry with a clean towel so the pesto clings instead of sliding off.
2. 2In a food processor combine basil, pine nuts, Parmesan, garlic, salt, black pepper, and red pepper flakes. Pulse until finely chopped.
3. 3With the motor running, stream in the olive oil and lemon juice until the pesto is bright green and spoonable but still textured. Scrape down the sides once for even blending.
4. 4Transfer half the pesto to a bowl with the chickpeas and mash lightly with a fork so some beans break and absorb flavor while others stay whole.
5. 5Dice the tomato and yellow bell pepper into small even pieces. Stir the raw corn kernels into the remaining pesto for a quick relish.
6. 6Warm the tortillas briefly in a dry skillet over medium heat for 20 to 30 seconds per side until pliable, or microwave stacked under a damp towel for 15 seconds.
7. 7Spread the pesto-mashed chickpeas down the center of each tortilla. Top with spinach, diced tomato, pepper, and the corn-pesto mixture.
8. 8Fold the sides inward, then roll tightly from the bottom to form secure wraps. Slice each wrap in half on a slight bias.
9. 9Serve immediately or wrap in parchment for potluck sharing and work lunches; the basil stays vivid and the chickpeas keep everything satisfying without heaviness.