Pork Wraps with Quinoa and Roasted Chickpeas
These wraps make great leftovers for lunch the next day, and can be eaten either hot or cold.
Yield: 4 servings
Prep time: 15 minutes
Total time: 1 hour
4 | boneless pork chops, with the fat trimmed
½ cup | dried quinoa
½ cup | spinach
1 cup | dried chickpeas, soaked overnight or 1 can (15 oz) | chickpeas
3 ½ tbsp | “curry” spice mix
1 tsp | za’atar
1 tbsp | extra virgin olive oil
½ tsp | salt and more to taste
4 | Tortillas
- Preheat the oven to 400°F. In a bowl toss the chickpeas with ½ tbsp of olive oil, ½ tsp salt, and 1 ½ tbsp of the curry spice mixture. Line a baking sheet with foil and add chickpeas to the sheet, bake in the oven for 35-40 minutes. I always put an extra layer of foil on to stop chickpeas from flying out the pan, as they can explode in the oven.
- While the chickpeas are cooking, prepare the quinoa. Rinse the quinoa and prepare as the package states, when the quinoa is cooked add the za’atar and salt to taste.
- While the quinoa is cooking, take the remaining 2 tbsp of the curry spice mix and coat the boneless pork chops. Add the pork chops to a skillet over medium- high heat with the remainder of the olive oil. Cook for about 4-5 minutes on each side, or until internal temperature reaches 145°F.
- Once the pork is cooked add salt to taste and let it rest about 3 minutes and then cut into slices.
- Now create your wrap: I use spinach as the base, then pork, quinoa, tahini and then the chickpeas on top. The quinoa and the tahini make it so that the chickpeas don’t spill out everywhere.