Pesto Wraps with Chickpeas

These vegetarian wraps are delicious for lunch and dinner and come together quickly!

Course Dinner, Lunch, Main Course

Cuisine American

Prep Time 15

Total Time 15

Servings wraps

Calories 494kcal

Prepare the pesto if you are making it homemade. Consider my Mint Basil Pesto or Scallion Pesto for a fun variation.
Prepare the other ingredients. Cut the tomatoes and mozzarella into pieces of your desired size.
In a mixing bowl, combine the chickpeas and tomatoes. Add ½ cup of the pesto and stir until they are coated.
Assemble the wraps. Spoon ¼ of the chickpea and tomato mixture into the center of a large flour tortilla. Add ¼ of the mozzarella cheese and spoon on more pesto if desired.
Fold in the sides of the tortilla running vertical towards the fillings in the center. Then, keeping the sides folded inwards, roll up the bottom of the tortilla over the fillings. Check out this video if you need guidance. Slice the wrap in half when you finish rolling it.
Repeat with the remaining ingredients to make more wraps. Enjoy!
Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!

To save time when you want to make a wrap, prep the ingredients in advance and store them in separate containers in the fridge for 2 to 3 days.
Keep tortillas at room temperature or, if they need refrigeration, warm each one in the microwave for 10 seconds before using them to make the wraps. They will not roll well if they are cold and will be more prone to breaking.
Possible subs/additions include roasted red peppers, chicken, bacon, feta, or goat cheese.