• 62g plain tortilla wrap Plain Tortilla Wrap
• 160g chickpeas Chickpeas, canned, drained
• 15g mayonnaise Mayonnaise, light
• 40g carrots Carrots, raw
• 40g spinach Spinach, raw
• 20g mixed salad leaves Mixed Salad Leaves

1. 1

   Pat the chickpeas dry and roast at 200°C for 20 minutes until crisp, tossing halfway.

2. 2

   Warm or toast the tortilla wrap.

3. 3

   Spread with the sriracha mayo, then layer the leaves, carrot, spinach and chickpea.

4. 4

   Roll tightly (or close), cut in half and serve — or wrap in foil for an on-the-go lunch.

Tap ingredients and steps to tick them off as you cook.