The popular crunchy veggie salad gets a protein boost from chickpeas and is stuffed into high-fiber tortillas for satisfying, make-ahead wraps that are conveniently portable. Be sure to line the tortillas with lettuce leaves to prevent the filling from making the wrap soggy.
Hit your fiber goal with ease by incorporating recipes like this one. While everyone knows broccoli is the quintessential health food, not everyone realizes it’s because it’s a cruciferous vegetable. This class of vegetables carries specific health benefits due to sulforaphane, a powerful antioxidant that might decrease cancer risk.
Active time: 12 minutes Total time: 12 minutes
Chickpea Broccoli Salad Wraps
Ingredients
- 3/4 cup (165g) plain 0% Greek yogurt
- 1 tablespoon apple cider vinegar
- 1 1/2 teaspoons honey
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
- 2 cups (140g) broccoli, chopped
- 1 can (15.5-ounce/439g) low-sodium chickpeas, rinsed and drained
- 1/4 cup (35g) dried cranberries
- 1/4 cup (27g) red onion, finely chopped
- 2 tablespoons sunflower seed kernels
- 4 tortilla wraps (45-gram), low-carb, high-fiber
- 8 Boston lettuce leaves
Directions
In a medium bowl, stir together the yogurt, vinegar, honey, pepper and salt. Stir in the broccoli, chickpeas, cranberries, onion and sunflower seeds.
Line each tortilla wrap with 2 lettuce leaves; spoon a scant 1 cup broccoli salad into each. Roll up and cut in half.
Serves: 4 | Serving Size: 1 sandwich wrap
Nutrition (per serving): Calories: 264; Total Fat: 5g; Saturated Fat: 0g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 510mg; Carbohydrate: 41g; Dietary Fiber: 7g; Sugar: 14g; Protein 15g
Nutrition Bonus: Potassium: 356mg; Iron: 3%; Vitamin A: 14%; Vitamin C: 44%; Calcium: 34%
Discover hundreds of healthy recipes — from high protein to low carb — via “Recipe Discovery” in the MyFitnessPal app.
