### 👩🍳 How to Make It
1. **Roast the veggies**: Preheat oven to 400°F (200°C). Toss beets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, turning halfway, until tender and crisp on the edges.
2. **Make the dressing**: Whisk together hummus, lemon juice, garlic, and a splash of water until smooth and pourable. Adjust seasoning to taste.
3. **Assemble the wraps**: Lay your wrap flat, spread a spoonful of dressing, and layer with spinach, carrots, cucumber, roasted beets and chickpeas, and any extras like avocado or sprouts.
4. **Wrap it up**: Fold tightly like a burrito, slice in half, and enjoy!
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### 🌱 Make It Your Way
* **Add grains**: Toss in some quinoa or brown rice for extra bulk.
* **Go spicy**: Add sriracha or a chili-lime tahini drizzle.
* **Make it a bowl**: Skip the wrap and serve it all over greens or grains.
* **Gluten-free?** Use a gluten-free wrap or collard greens as a low-carb alternative.
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### Final Thoughts: Healthy Never Tasted (or Looked) So Good
These **Roasted Beet Chickpea Wraps** are everything a nourishing meal should be — simple, satisfying, and full of real, whole ingredients. Whether you’re a dedicated plant-based eater or just looking for a veggie-forward meal that doesn’t sacrifice flavor, these wraps are sure to become a staple in your weekly rotation.
**Try them once — and you’ll wonder how you ever lived without them.**
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Want a printable recipe card, prep tips, or sauce variations? Just let me know — happy to help you wrap things up beautifully! 🌯💜
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