Instructions:
Step 01:
To add texture to the filling, we will pan roast the precooked chickpeas until it becomes lightly crisp from outside. (10-12 minutes) and then remove from the heat.
Step 02:
Meanwhile, in a bowl, make the dressing of yogurt, lemon juice, crushed black pepper, salt, chili flakes, olive oil and honey(optional).
To another bowl take the crumble the paneer and chickpeas (mash a bit) and toss well by adding all the veggies.
Step 03:
To assemble the wrap, place the roti/whole grain wrap of your choice and add the prepared spread generously.
Step 04:
Add the mixture of chickpeas, paneer and veggies to the wrap.
If desired, toss the mixture in the spread before placing in the wrap.
Step 05:
Fold in the sides of the wrap, then fold the wrap upwards and over to seal in the fillings. Enjoy!!
Storage:
The assembled wrap should be enjoyed the day it’s made.
Unassembled components of the wrap can be stored in airtight containers in the fridge for up to 2 days.
Note that the chickpeas will lose their crispiness when refrigerated.