Lime Avocado Caesar Wraps with Smoky Roasted Chickpeas

Vegetarian

Apr 30

Smoked salmon, fresh herbs, and goat cheese give this frittata the kind of effortless elegance that feels right for a Mother’s Day table. Paired with a bright Sauvignon Blanc—its citrus and mineral notes cutting through the richness—it’s a brunch dish that feels celebratory without being over the top.

Lime Avocado Caesar Wraps with Smoky Roasted Chickpeas

Servings: 4

Prep Time: 20 minutes

Cook Time: 25 minutes

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Ingredients

For the smoky roasted chickpeas:
- 1 (15.5 ounce) can chickpeas
- 1/3 cup tomato puree
- 1 tsp onion powder
- 1 tsp maple syrup
- 2 tsp low-sodium soy sauce or tamari
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp liquid smoke
- 1 Tbsp olive oil
For the lime Caesar dressing:
- 2 Dole limes
- 1/2 cup plain Greek yogurt, or thick strained nondairy yogurt
- 1/3 cup finely grated Parmesan cheese or 2–3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 2 teaspoons low-sodium soy sauce or tamari
- 1 teaspoon capers, finely chopped
- 1 teaspoon Dijon mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 tsp fresh ground black pepper
- 1 1/2 tablespoons water, if needed, to thin
For the wraps:
- 4, 100% whole wheat burrito-size wraps
- 1 head romaine lettuce, washed, dried, and chopped into bite-sized pieces
- 1 Dole avocado, cut into 1/4 inch chunks
- 1/4 red onion, finely diced
- 1/2 pint cherry tomatoes, halved
- Shaved Parmesan cheese or nutritional yeast

Instructions

Season & roast chickpeas: Set oven to 425°F and line a rimmed sheet pan with a silicone baking mat or parchment paper. Drain and rinse the chickpeas and blot them dry. Stir all of the remaining chickpea ingredients together in a medium mixing bowl and whisk to combine. Add the chickpeas to the bowl with the marinade and toss to coat. Pour the chickpeas onto the sheet tray and bake for 20–25 minutes, or until browned and lightly crispy, stirring halfway through.
Make Caesar dressing: Zest one of the limes and juice both. Add the zest and juice to a medium mixing bowl with the other dressing ingredients. Whisk until smooth. Add water a little at a time to thin if needed. Store in a sealed container in the refrigerator until ready to use, for up to 1 week.
Assemble wraps: Toss the romaine with some of the Caesar dressing, Parmesan, avocado, red onion, cherry tomatoes, and additional Parmesan cheese if desired. Fill the wraps with the salad, then top with the tomato-roasted chickpeas. Wrap tightly and enjoy immediately, or wrap in parchment paper to take on the go.