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Chickpea, avocado and tater tot wrap

This fun snack or lunch is partly inspired by the 'chip sandwiches' of my youth, and Californian burritos which are stuffed with fries (amongst the more usual fillings of carne asada, guacamole, pico de gallo, and cheese). There are so many good things here - tater tots (or potato gems if you're in Australia), chickpeas, avocado - that come together to make a textural wrap that the kids (and adults) will devour.

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A hand holds two halves of a wrap filled with spinach, chickpeas, avocado, and crispy potato bites.

If you don’t have tater tots (potato gems), you could also use frozen chips, wedges or even leftover roasted potatoes.

Chickpea, avocado and tater tot wrap

Serves

Ingredients

450 g 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
3-4 handfuls of spinach leaves or shredded iceberg lettuce
4 large flour tortillas
hot sauce, to serve

Instructions

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.