Crunchy Caesar Kale Wrap

Preheat oven to 425 F. Mix chickpeas with olive oil and spices. Lay out on parchment lined baking sheet and roast for 20 minutes, shaking halfway. Chickpeas should be browned and crispy.

Blend Caesar dressing ingredients in a blender until smooth.

Wash kale leaves and pat dry with paper towel to remove excess water. Roughly chop, removing rib and stem. Massage kale with hands in bowl. Drizzle Caesar dressing over and mix until combined.

On a tortilla, lay out mashed avocado in the upper half of the wrap.

Add matchstick carrots in the middle along with crispy chickpeas.

Lastly, add kale. Roll up wrap, squeezing tightly. Optional: Grill wrap on the stovetop.

Add crispy chickpeas in center.