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Whole Vegetable Carrot Wraps with Spread and Chickpeas


200 g cooked chickpeas, drained
100 g lettuce
2 mini cucumbers
20 g roasted and sliced almonds
Some slices of lime


1. Cut the mini cucumbers lengthwise with a peeler and set the strips aside.
2. Spread half of the tortillas with the spread. Cover with lettuce and cucumber slices and top with cooked chickpeas and sliced almonds.
3. Fold the tortilla in 1/3 from the bottom and fold the two sides together. Optionally, sprinkle with lime juice.

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