Veggie Wrap Recipe

Ingredients for Chickpea Spread:

• 1 can chickpeas, drained

• 1 jar Fire Roasted Red Pepper

• 2 tbsp Trader Joe’s tomato eggplant dip

• 1 tbsp lemon juice

• Pinch of salt

• Handful of cashews

Instructions for Chickpea Spread:

1. Blend all ingredients in a food processor until smooth.

2. Set aside for assembly.

Shallots and Greens:

• 2 tbsp olive oil

• 3 shallots, chopped

• Pinch of salt

• 1 tbsp hot sauce

• 2 cloves garlic, minced

• 2 tbsp balsamic vinegar

• 1 tbsp hot honey

• Freshly cracked black pepper

• 2 cups kale, chopped

• 1 cup spinach

Instructions:

1. Heat olive oil in a pan over medium heat. Add chopped shallots with a pinch of salt. Cook until translucent (about 5 minutes).

2. Stir in hot sauce and minced garlic, cooking for an additional 4 minutes.

3. In a separate container, mix balsamic vinegar, hot honey, and pepper. Pour this into the pan, and let it cook down.

4. Add kale and spinach, cooking until wilted and soft.

Assembly:

1. On a tortilla, spread the chickpea mixture generously.

2. Layer the sautéed kale, spinach, and shallot mixture.

3. Roll the tortilla into a wrap, slice, and serve.

Enjoy this hearty, plant-based wrap, perfect for a wholesome lunch or dinner!