Wraps with chickpeas, vegetables and rice

Ingredients (for 2 to 3 wraps):

• 2 to 3 large wheat or whole grain wraps
• 1 can of chickpeas (approx. 240 g drained weight)
• 1 cup of cooked rice (e.g., basmati or whole grain)
• 1 bell pepper, finely diced
• 1 carrot, grated
• 1 handful of spinach or lettuce
• 1 small onion, diced
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 150 ml strained tomatoes
• 1 tsp paprika powder, salt, pepper
• Optional: chili flakes or fresh herbs

Preparation:

• Rinse the chickpeas. Sauté the onion and garlic in olive oil until translucent.
• Add the bell pepper and carrot and sauté briefly.
• Stir in the chickpeas and strained tomatoes, season with paprika, salt, and pepper, and simmer for five to seven minutes until the sauce thickens slightly.
• Gently warm the wraps (in a pan or microwave).
• Spread the rice on the wraps, top with the vegetable and chickpea mixture, and add spinach or lettuce

Roll up the wrap and enjoy!