Italian Spinach & Ricotta Chickpea Flatbread Wraps with Lemon-Garlic Olive Oil
Warm chickpea-stuffed flatbread wraps with a creamy spinach-ricotta filling, bright lemon-garlic oil, and toasted sesame crunch.
- 200 g chickpeas (tinned, drained and rinsed)
- 150 g spinach
- 200 g ricotta
- 1 pc lemon
- 2 pc flatbreads
- 2 pc garlic
- 2 tbsp olive oil
- 1 tsp honey
- 20 g parmesan
- 10 g toasted sesame seeds
- ½ tsp red chilli flakes
- ¼ tsp black pepper
- ¼ tsp salt
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Add to a shopping listHow the shopping list works →- Step 1
Finely chop the garlic. Heat 1 tbsp olive oil in a pan over medium heat and soften the garlic for 30–60 seconds (don’t brown). Add the chickpeas and cook 5 minutes until lightly crisped, then stir in the honey, chilli flakes, black pepper, and the juice of 1/2 lemon. Remove from heat.
- Step 2
Add the spinach to the same pan (or a fresh one) with a splash of water. Cook 1–2 minutes until wilted, then stir through the ricotta and parmesan until creamy. Season with a little salt and more black pepper if needed.
- Step 3
Stir sesame seeds through the chickpea mixture (reserve a pinch for topping).
- Step 4
Warm the flatbreads in a dry pan for 30–45 seconds per side.
- Step 5
Mix the remaining 1 tbsp olive oil with the remaining lemon juice and a pinch of salt. Cut each flatbread in half or keep whole, then spread the spinach-ricotta chickpea filling down the centre and drizzle with the lemon-garlic oil.
- Step 6
Fold tightly and toast the seam-side down for 1–2 minutes to help them hold together. Serve immediately with extra sesame and a few lemon zest shavings if you like.
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