Crispy Chickpea Crunch Wraps

Grab this

• 1 can chickpeas, drained
• 1 tsp smoked paprika
• 4 large tortillas
• 2 cups shredded cabbage
• 1 carrot, grated
• 3 tbsp tahini
• 1 lemon
• Salt

Do this

1. Pat chickpeas dry, season and pan-crisp for 8 to 10 minutes.
2. Toss cabbage and carrot with half the lemon juice and a pinch of salt.
3. Stir tahini with remaining lemon juice and warm water. Fill, drizzle and fold the wraps.