Name: Crispy chickpea stuffed wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 100ml apple cider vinegar; 1 tbsp caster sugar; 1 small red onion finely sliced; 400g can chickpeas; 1 tbsp sunflower oil; 2 tbsp harissa; 150g leftover traybake lamb kebab roughly chopped (see step 2); 4 tbsp hummus; 2 large flour tortillas; 1 pepper finely sliced; 40g salad leaves

Crispy chickpea stuffed wraps

Make our faff-free traybake kebab and use the leftovers as the base to make these wraps, filled with leftover lamb, hummus, peppers and chickpeas

25 min total 15 min prep 10 min cook 2 768 cal

Instructions

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1 To make quick pickled onions, tip the vinegar, sugar and 1 tsp sea salt into a saucepan, bring to a boil and leave to simmer for a few minutes until dissolved. Stir in the red onions and set aside to pickle for at least 30 mins. Will keep chilled for up to one week.
2 Heat the air fryer to 200C or oven to 220C/200C fan/gas 7. Stir together the chickpeas, oil, harissa and lamb until well coated then tip into the air fryer basket or onto a baking tray and cook for 10 mins.
3 Divide and spread the hummus over each tortilla and top with the pepper, salad leaves, pickled onions, chickpeas and lamb.