Wraps are a quick way to roll tasty fillings into a fun-to-eat package. Take a wrap and cut it across into pieces, and you get a bite-sized pinwheel sandwich that is equally at home in a lunch box as it is on a buffet table.
3 red capsicums, deseeded and cut lengthways into flat panels
1 can (about 400g) chickpeas, drained and rinsed
¼ cup (65g) plain low-fat yogurt
1 tsp toasted sesame oil
1 tsp grated lemon zest
2 tbsp lemon juice
2 tbsp water
3 flour tortillas (about 20cm in diameter)
4 handfuls of mixed salad leaves
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Preheat the grill to moderate. Grill the capsicum pieces, skin-side up, for about 10 minutes or until charred. Transfer to a plate. When cool enough to handle, peel the capsicums and cut the flesh into strips 1cm wide.
Combine the chickpeas, yogurt, sesame oil, lemon zest, lemon juice and water in a food processor, then process until smooth and creamy.
Spread the mixture evenly over one side of each tortilla, leaving a 1cm border all round. Top with the salad leaves and roast capsicums. Roll up each tortilla.
Wrap tightly in foil or plastic wrap and refrigerate for at least 1 hour or up to 4 hours. (The rolls will become softer and easier to slice if they sit in the refrigerator for a while before serving.) Unwrap and slice each wrap across into eight pieces (each 2.5cm wide) to serve.
Some more ideas…
*Use yellow or orange capsicums, or combine several colours of capsicums for a particularly attractive pinwheel. *Use canned cannellini beans or other white beans in place of the chickpeas.
Capsicums are among the best natural sources of vitamin C. Volume for volume, capsicums have 1½ times as much of this vitamin as fresh orange juice. And red, yellow and orange capsicums have even more vitamin C than a green capsicum.