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Sun-Dried Tomato & Basil Chickpea Scramble Wrap

Course: Breakfast
Servings: 2

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

  • 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.
  • 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.
  • 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.
  • 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

Note:  if you are making these ahead of time for traveling, I chose to forgo the method above and throw all the ingredients in a food processor and pulse until combined and desired consistency is acheived.