Sun-Dried Tomato & Basil Chickpea Scramble Wrap
This recipe is is from my old blog but it really is a great one so I decided it should come along. For those who choose not to eat eggs due to dietary preference or food sensitivities will find this as a wonderful breakfast, brunch or even lunch recipe.
I promise, you won’t miss the eggs at all. I find it even more filling and it’s filled with protein and good fiber to help with healthy elimination. Other perks are it has zinc which is great for fighting off and reducing the duration of illness. It’s a good source of B6 which is good for lung and gut health and studies even show that it boosts mood and brain function. Chickpeas also have phosphate, calcium, magnesium, manganese, vitamin K and more.
These wraps became a go-to when my husband and I were traveling a lot. They have been on many roadtrips and even a few airplanes. They are easy to make ahead of time and they are almost just as good cold as they are warm. You are welcome to switch out the flavor combinations too but I personally love the combination of the sweet and chewy sun-dried tomatoes with the fresh and herby basil. I hope you enjoy them!
Sun-Dried Tomato & Basil Chickpea Scramble Wrap
Ingredients
- 2 tsp olive oil
- 2 cloves garlic minced or pressed
- 1.5 cups chickpeas (or 1-15 oz. can) rinsed and drained
- 1 to 2 tsp lemon juice fresh squeezed
- 1 tbsp water
- 2 tbsp tahini
- 1 tbsp nutritional yeast (optional)
- 1 tsp oil from the jar of sun-dried tomatoes
- 3 tbsp sun-dried tomatoes, packed in oil chopped
- 1 tbsp basil stacked, rolled and thinly sliced
- salt, sea or pink Himalayan to taste
- black pepper, fresh ground to taste
- gluten free tortillas my favorite are Siete
Instructions
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Heat a large sauté pan over medium-low heat. Add oil and once warm stir in minced garlic. Cook garlic for 1 minute and stir in chickpeas.
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Once garlic is aromatic and chickpeas are warmed through, turn heat to low and grab a potato masher or large spoon. Using the masher or back of the spoon start to smash the chickpeas until they are about three-quarters mashed, so you can still see the shape of some of the chickpeas.
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Add lemon juice, water, tahini, nutritional yeast (if using), oil from the jar of sun-dried tomatoes, salt and pepper. Stir until everything is combined and fold in the sun-dried tomatoes and basil and remove from heat.
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Heat the tortillas for a couple of minutes in a warm oven or in a dried sauté pan. Once softened, spoon the chickpea scramble into the tortillas and wrap it up!
Notes
I’m Crystal, Hypnotherapist + Health Coach for busy women who want to optimize their health and upgrade their habits so they can get past their to do list and have more time for the things they love.