Mar 17, 2016, Updated Jan 02, 2018
Don’t you just love pesto? How good it is with everything! On pasta, on pizza, in rice and now in these pita wraps! Pesto is one of my favorite sauce and more often than not I have a box of pesto in my freezer. I usually make a large batch and then freeze it in small containers. When I want to use it I simply transfer the little box from the freezer to the refrigerator overnight and in the morning it’s good to be used in any recipe. This especially helps when I am running out on groceries. Like last week we were not in the city and ever since we came back early Monday morning, we haven’t really got the time to do grocery. And so I have been using my frozen pesto to make easy dinner like these Chickpea & Bean Pesto Pita Wraps.
These wraps get ready in less than 30 minutes. You can use homemade or store bought pita bread and pesto for this recipe. I obviously recommend homemade but store bought definitely saves time and sometimes we all could do with saving little time. Agree? To make these wraps, slice the onion and pepper and saute them with some garlic. Then add the boiled chickpeas and kidney beans and also add the pesto and spices. Cook it for a minutes or two and while doing so, crush the chickpeas and beans slightly with the back of your spoon. I like doing this since it’s gives the filling a spread like consistency.
Oh and here I would like to mention that I used raw chickpeas and kidney beans. I soaked them overnight and boiled them in the morning, I always do this since this is what we do in India but feel free to use the canned stuff. It would work just fine! And guys I totally forgot to mention my favorite part of the recipe – the yogurt dill sauce! This sauce is totally inspired from my creamy cucumber dip which I shared last year. I just skipped the cucumber and replaced the sour cream with yogurt. It’s so good on these pita wraps, with some smoked paprika on top. You cannot eat these wraps without the yogurt sauce, I insist on that! Hope you guys like this quick and easy dinner idea! And if you happen to try this, please let me know, I would love to hear! Chickpea & Bean Pesto Pita Wraps
title: “Chickpea Bean Pesto Pita Wraps " ShowToc: true date: “2024-09-18” author: “Robert Salvietti”
Mar 17, 2016, Updated Jan 02, 2018
Don’t you just love pesto? How good it is with everything! On pasta, on pizza, in rice and now in these pita wraps! Pesto is one of my favorite sauce and more often than not I have a box of pesto in my freezer. I usually make a large batch and then freeze it in small containers. When I want to use it I simply transfer the little box from the freezer to the refrigerator overnight and in the morning it’s good to be used in any recipe. This especially helps when I am running out on groceries. Like last week we were not in the city and ever since we came back early Monday morning, we haven’t really got the time to do grocery. And so I have been using my frozen pesto to make easy dinner like these Chickpea & Bean Pesto Pita Wraps.
These wraps get ready in less than 30 minutes. You can use homemade or store bought pita bread and pesto for this recipe. I obviously recommend homemade but store bought definitely saves time and sometimes we all could do with saving little time. Agree? To make these wraps, slice the onion and pepper and saute them with some garlic. Then add the boiled chickpeas and kidney beans and also add the pesto and spices. Cook it for a minutes or two and while doing so, crush the chickpeas and beans slightly with the back of your spoon. I like doing this since it’s gives the filling a spread like consistency.
Oh and here I would like to mention that I used raw chickpeas and kidney beans. I soaked them overnight and boiled them in the morning, I always do this since this is what we do in India but feel free to use the canned stuff. It would work just fine! And guys I totally forgot to mention my favorite part of the recipe – the yogurt dill sauce! This sauce is totally inspired from my creamy cucumber dip which I shared last year. I just skipped the cucumber and replaced the sour cream with yogurt. It’s so good on these pita wraps, with some smoked paprika on top. You cannot eat these wraps without the yogurt sauce, I insist on that! Hope you guys like this quick and easy dinner idea! And if you happen to try this, please let me know, I would love to hear! Chickpea & Bean Pesto Pita Wraps
