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

Tahini (optional)

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.