The popular crunchy vegetable salad gets a protein boost from chickpeas and is stuffed into fiber-rich tortillas for filling make-ahead wraps that are convenient to grab and go. Be sure to top the tortillas with lettuce leaves so that the filling doesn’t soak the wrap.
Hit Fiber target With recipes like this it’s easy. Broccoli is a cruciferous family, a group known for compounds such as sulforaphane – a powerful antioxidant that may help reduce the risk of cancer (1).
Active time: 10 minutes Total time: 10 minutes
Chickpea and broccoli lettuce wraps
Ingredients
- 3/4 cup (184 g) 0% plain Greek yogurt
- 1 tbsp apple cider vinegar
- 1 1/2 tsp honey
- 1/4 tsp black pepper
- 1/8 teaspoon kosher salt
- 2 cups (180 g) broccoli, finely chopped
- 1 15.5 oz. Can of low-sodium chickpeas, rinsed and drained, partially mashed
- 1/4 cup (40 g) dried cranberries
- 1/4 cup red onion, finely chopped
- 2 tbsp sunflower seeds
- 4 whole wheat tortillas
- 8 Boston lettuce leaves
Directions
In a medium bowl, stir together yogurt, vinegar, honey, pepper and salt. Stir in broccoli, chickpeas, cranberries, onions and sunflower seeds.
Line each tortilla wrap with 2 lettuce leaves; Spoon in about 1 cup of broccoli salad at a time. Roll up and cut in half.
Servings: 4 | Serving size: 1 sandwich wrap
Nutritional values
Nutritional bonus: Potassium: 454 mg; Iron: 19%; Vitamin A: 6%; Vitamin C: 71%; Calcium: 19%
Originally published September 6, 2020; Updated March 2026
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