Chickpea, avocado and tater tot wrap
Chickpea, avocado and tater tot wrap
For this recipe, I was inspired by a Californian burrito. A Californian burrito is stuffed with fries, amongst the more usual fillings of carne asada, guacamole, pico de gallo, and cheese.
To veganize this, either use a vegan cream - either homemade cashew cream or store-bought vegan sour cream - or non-dairy feta. For the egg wash, just brush the pastry with non-dairy milk.
If you don’t have tater tots (potato gems in Australia), you could also use frozen chips, wedges or even leftover roasted potatoes. For gluten free, use a wheat free tortilla - my supermarket sells ones make with almond or cassava flour.
Serves 4
Ingredients
- 450g (1 pound) tater tots (potato gems)
- 1 avocado, flesh roughly chopped
- 1 can chickpeas, drained
- 1 clove garlic, finely chopped
- 1-2 scallions, finely chopped
- Juice of 1/2 lime, or more (to your liking)
- 2-3 tablespoon vegan or regular mayonnaise
- 1/2 teaspoon chipotle flakes or red chilli/pepper flakes
- sea salt and black pepper
- 3 to 4 handfuls of spinach leaves (or shredded iceberg lettuce)
- 4 large flour tortillas
- Hot sauce, to serve
Cook the tater tots according to package instructions.
Meanwhile, combine the avocado, chickpeas, garlic, scallions, lime juice, mayonnaise, chili/pepper flakes and season well with 1/2 - 1 teaspoon of sea salt and lots of black pepper.
Place a large frying pan/skillet on medium high heat and when hot, add one tortilla. Heat each side of the tortilla for 1-2 minutes, to both soften it and make it easier to fold (alternatively, wrap the tortilla in damp paper towel and microwave for 15-20 seconds).
Divide the chickpea and avocado mixture into roughly four portions. Working with one tortilla at a time, layer with a mound of the chickpea and avocado mixture in the center of the tortilla, top with a handful of spinach, and pile on some of the tater tots/potato gems. Finish with a drizzle of hot sauce. Bring the bottom of the tortilla up and over the filling, then fold in one side at a time, and then roll the burrito, tucking in the filling as you roll, until it is rolled close.
Optional step or if your tortilla isn’t the freshest: If you’d like a crispier tortilla that is easier to eat, heat a skillet (frying pan) on medium high heat. Add a small drizzle of oil if you wish (it’s also fine without) and place the burrito, seam side down, and cook until it’s lightly golden, 2-3 minutes. Flip over and repeat on the other side. You can also warm it for a few minutes in a toaster oven. This extra step seals the burrito, making it will less likely fall apart.
Cut in half and eat immediately.