Ingredients
Method
Roast Chickpeas to Golden Crunch
- Preheat oven (or air fryer) to 400°F (200°C). Blot rinsed chickpeas completely dry between clean kitchen towels (dryness is the key to maximum crispness).
- Toss chickpeas on a baking sheet with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper.
- Roast for 15 to 20 minutes (or air fry at 390°F for 12 minutes), shaking the pan halfway through until golden, fragrant, and shatteringly crunchy. Let cool slightly.
Whisk the Creamy Greek Yogurt Caesar
- In a medium bowl, vigorously whisk together Greek yogurt, olive oil, grated parmesan, fresh lemon juice, Dijon mustard, grated garlic, black pepper, and salt until velvety and creamy. If too thick, whisk in 1 teaspoon of water.
Assemble & Toast the Wraps
- Warm tortillas in a dry skillet for 15 seconds per side to make them soft and pliable.
- In a mixing bowl, toss the shredded romaine lettuce with half of the creamy Caesar dressing.
- Layer each tortilla with dressed romaine, sliced ripe avocado, a generous cupful of crunchy roasted chickpeas, and shaved parmesan ribbons. Drizzle with extra dressing.
- Tightly fold the sides in, roll forward like a burrito, and slice diagonally in half. Serve immediately with extra crispy chickpeas and lemon wedges!