Roast Chicken & Chickpea Chopped Wraps with Creamy Avocado-Pepita Dressing

Ingredients

• 2 cups cooked roast chicken, chopped
• 1 can chickpeas, drained and rinsed
• 4 whole-grain tortillas
• 1 cup red bell pepper, diced
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup romaine lettuce, shredded

• 1 large avocado, pitted and peeled
• 1 cup pepitas, toasted
• 1 cup plain Greek yogurt
• 1 tablespoon lime juice, freshly squeezed
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Preheat the oven to 400°F (200°C). Spread the chickpeas on a baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, and roast for 20-25 minutes until crispy. Set aside to cool.
2. 02
   In a food processor, combine avocado, pepitas, Greek yogurt, lime juice, olive oil, garlic, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.
3. 03
   In a large mixing bowl, combine chopped roast chicken, roasted chickpeas, red bell pepper, cucumber, cherry tomatoes, and romaine lettuce.
4. 04
   Pour the creamy avocado-pepita dressing over the chicken and vegetable mixture. Toss well to coat all ingredients evenly.
5. 05
   Lay out the whole-grain tortillas. Divide the chicken and chickpea mixture evenly among the tortillas.
6. 06
   Wrap the tortillas tightly around the filling, securing them with a toothpick if necessary. Slice each wrap in half and serve immediately.