Hot-Honey Crunch Chickpea Wraps with Tomato Slaw

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 2 cans (15 oz each), drained canned chickpeas
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 3 tbsp hot honey
• 1/3 cup panko breadcrumbs
• 4 large flour tortillas or wraps
• 3 cups shredded green cabbage
• 1 large, diced heirloom tomato
• 1 cup fresh corn kernels
• 1/4 cup mayonnaise or Greek yogurt
• 1 tbsp apple cider vinegar
• 1/4 cup chopped fresh cilantro
• 1/3 cup crumbled feta

Instructions

1. 1Preheat the oven to 425°F and line a sheet pan with parchment. Pat the chickpeas very dry with a clean towel, then toss on the pan with olive oil, smoked paprika, garlic powder, and salt.
2. 2Roast 18–20 minutes, shaking the pan halfway, until the chickpeas are deep golden and crisp. Immediately drizzle with hot honey and toss to coat; sprinkle panko over the top and return to the oven 3 more minutes for extra crunch.
3. 3Meanwhile, in a medium bowl combine the shredded cabbage, diced tomato, corn kernels, mayonnaise or yogurt, apple cider vinegar, and salt. Toss until the slaw is lightly coated and bright.
4. 4Warm the tortillas for 20–30 seconds in a dry skillet or microwave so they are pliable and easy to roll.
5. 5Divide the hot-honey chickpeas evenly down the center of each tortilla. Top with a generous handful of the tomato-corn slaw and a sprinkle of feta and cilantro.
6. 6Fold in the sides of each tortilla, then roll tightly from the bottom up into a secure wrap. Slice in half on the bias if desired.
7. 7Serve immediately while the chickpeas are still warm and crunchy. For work lunches, pack the chickpeas and slaw separately and assemble just before eating to keep the wrap from getting soggy.
8. 8Leftover chickpeas stay crisp in an airtight container up to 3 days and are excellent reheated in a 375°F oven or air fryer for 4 minutes.