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Air-Fried Eggplant & Chickpea Chimichurri Wraps
Savor these air-fried eggplant and chickpea wraps topped with fresh chimichurri. Perfect for a nutritious, plant-based meal. Try this quick, delicious recipe now!
Looking for a plant-based meal that's both satisfying and packed with flavor? Meet our Air-Fried Eggplant & Chickpea Chimichurri Wraps—an unexpected combination of textures and tastes that will delight your palate. Eggplant's meaty texture pairs beautifully with protein-rich chickpeas, all elevated by a zesty chimichurri sauce that's bursting with fresh herbs and a hint of spice.
Incorporating eggplant and chickpeas provides a hearty dose of fiber, antioxidants, and plant-based protein, making these wraps not only delicious but also incredibly nutritious. Air frying the eggplant ensures a crisp exterior while maintaining its tender, flavorful interior, and the chickpeas add a satisfying crunch. Let's dive into this delightful dish that's perfect for a healthy lunch or dinner.
Recipe Overview
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
480 kcal
per serving
Cuisine
Mexican
Savor these air-fried eggplant and chickpea wraps topped with fresh chimichurri. Perfect for a nutritious, plant-based meal. Try this quick, delicious recipe now!
Ingredients
- • medium eggplants: 2, cut into 1/2-inch thick slices
- • canned chickpeas: 1 can (15 ounces), drained and rinsed
- • olive oil: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • whole grain wraps: 4
- • fresh parsley: 1 cup, chopped
- • fresh cilantro: 1 cup, chopped
- • garlic: 2 cloves, minced
- • red wine vinegar: 2 tablespoons
- • red pepper flakes: 1/2 teaspoon
- • lemon juice: 2 tablespoons
- • avocado: 1, sliced
Instructions
- 1 Preheat your air fryer to 375°F (190°C).
- 2 In a mixing bowl, combine the eggplant slices and chickpeas. Drizzle with olive oil and season with cumin, smoked paprika, salt, and black pepper. Toss until everything is evenly coated.
- 3 Arrange the eggplant slices and chickpeas in the air fryer basket in a single layer. Cook for 12-15 minutes, shaking the basket halfway through, until the eggplant is golden and the chickpeas are crispy.
- 4 While the eggplant and chickpeas are cooking, prepare the chimichurri sauce. In a small bowl, mix together the chopped parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, and lemon juice. Stir well to combine.
- 5 Once the eggplant and chickpeas are done, remove them from the air fryer. Warm the whole grain wraps slightly in the air fryer or microwave.
- 6 Assemble the wraps by spreading a generous amount of chimichurri sauce on each, then layering with air-fried eggplant, crispy chickpeas, and avocado slices. Roll up the wraps tightly and serve immediately.
Serving Suggestions
- • These Air-Fried Eggplant & Chickpea Chimichurri Wraps are perfect as a standalone meal, but you can enhance your dining experience by pairing them with a simple side salad of mixed greens and a light vinaigrette. For a touch of sweetness, consider adding a fresh fruit salad with citrus and berries as a refreshing contrast. To complement the bold flavors of the chimichurri, serve with a chilled sparkling water with a splash of lime or a light, herbal iced tea. These wraps are versatile and can be enjoyed as a lunch or dinner option, making them a great addition to any meal plan.
Storage Tips
To store any leftovers, wrap each prepared wrap tightly in aluminum foil or plastic wrap, and place them in an airtight container. Keep them in the refrigerator for up to 2 days. To reheat, simply unwrap and place the wraps in the air fryer at 350°F (175°C) for about 3-5 minutes until warmed through. This will help maintain the crispiness of the eggplant and chickpeas.
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