Hi this recipe is from Abbey's Kitchen, and you can find the original recipe here. Abbey Sharp, who runs Abbey's Kitchen, is a registered dietician and she puts her knowledge to good use on her blog, YouTube Chanel , Pinterest and Instagram, where she shares tasty recipes and nutrition tips. I enjoy all of her platforms and I suggest you have a look too, as I have used her recipes before on my blog and I know from experience they work a treat. The overall flavour of the wrap was quite delicate and not particularly strong, yet it did work. However I was missing the harissa and pistachios and I do think the extra crunch of nuts would have really added to the wrap. Additionally, I think that the apricots were a fantastic addition as I always savoured the mouthful more when I got a slice of apricot. I think the sweetness was balanced out nicely with the salty olives. Also, feel free to switch up the ingredients you use in your wraps, if you aren't vegan, add some cheese or use chicken in place of chickpeas, if you are veggie why not try it with tofu, I would be interested to know how it goes for you! TIP: If taking to work/school then I would advise not cutting in in half as I did and by dinner/lunchtime half the filling was in my lunch box not my wrap! Fortunately, I had a spoon on me for my yogurt and I used that to scoop everything back in 😆Finally, next time I would add some tomatoes or avocado to this (or both!) as I think it would have been really nice with either of them added. Enjoy!
Dietary Info:
-Suitable for Vegans and Vegetarians
-Contains Nuts {The pistachios can easily be left out, I did!!}
-Contains Gluten {The wraps contains gluten but there are so many G-F options out there such as Warburtons G-F wraps and for the couscous, the same can be said, and lots of supermarkets now sell G-F versions of couscous like this one at Asda}
-Dairy-Free
-Main Meal
-Snack
Ingredients:
-3tbsp vegan mayonnaise {I used hummus}
-1tsp harissa or to taste {I didn't have any harissa so I left this out}
-1/2tsp turmeric
-1/2tsp smoked paprika
-1 can no salt added chickpeas drained and rinsed {No added salt just means in water rather than in salted water, but if you can't get this, add less salt when seasoning}
-Salt and pepper to taste
Wrap:
-1/2 cup cooked whole wheat couscous {I used 50g dry to 100ml of boiling water and it was slightly over one cup, however, it didn't make much difference} {I didn't have whole-wheat couscous, so I just used normal couscous}
-1/4 tsp smoked paprika
-Salt and pepper to taste
-4 large whole wheat wraps {I used white wraps, not whole wheat}
-1 cup spinach, shredded {35-40g}
-1/4 cup green olives, sliced {35g}
-1/4 cup apricots, sliced {50g}
-1/4 cup pistachios, minced {I had to leave these out as I was taking the wrap to school and it we're not allowed nuts in case someone who is allergic is triggered by them}
Method:
1:To a bowl, lightly mash the chickpeas and remove any excess skins that fall off. {The removing of skins takes a while and I didn't remove all of them as it was taking, what felt like, forever, so you can do majority of them, all or even none, it doesn't matter too much}
2:Add the mayonnaise, harissa, paprika, turmeric and a pinch each of salt and pepper to taste. {This is add to the bowl with chickpeas, but, I mixed all the seasonings together with the mayo/hummus first before adding}
3:Season the couscous with the paprika, salt and pepper.
4:To a wrap, combine the chickpea mixture, couscous, spinach, olives, apricots, and pistachios. Roll up, cut in half and enjoy
While you're here, I have a Pinterest for all my recipes where you can save them to boards for the future and categorise them into different types of recipe e.g Sunday Dinners, picnic ideas etc. My account is @hazellikestocook, or find the link below. Also, I have a whole blog post explaining this in more detail here and https://hazelscookingandbakingblog.blogspot.com/2021/02/pinterest.html.
https://pin.it/5xDvARk - my profile
This recipe- https://pin.it/5Gci3Ne
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