Put the chickpeas in a sieve, rinse them and pat them thoroughly dry. Cut the cucumber and pepper into thin sticks, wash the lettuce and tear it into pieces.
Finely chop the parsley and crush the garlic. Stir both into the yoghurt with salt and pepper to make a creamy herb yoghurt.
Heat the olive oil in a frying pan and fry the chickpeas with the paprika, cumin and salt. Fry them until slightly crisp and fragrant.
Warm the spelt wraps briefly in the frying pan or microwave so they're soft and pliable. That way they're easy to roll up neatly later.
Fill the wraps with lettuce, cucumber, pepper and the warm chickpeas. Finally, add the herb yoghurt on top.
Roll the wraps up tightly and halve them diagonally if you like. They're best served straight away while the chickpeas are still warm.
Good to know
A wrap like this is just right when things need to be quick but should still taste fresh. Warm, crunchy and creamy in one bite – that's what makes it so pleasantly uncomplicated.
Swaps
Spelt wraps → wholemeal wraps (usually more fibre). Yoghurt → Greek yoghurt (more protein). Chickpeas → white beans (similar fibre). Olive oil → avocado oil (stable at high heat, with monounsaturated fats).
Allergens
Contains gluten and milk. It suits children well if you go easy on the garlic, and it's fine for everyday eating during pregnancy as long as you use pasteurised yoghurt and wash the veg thoroughly.
