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Delicious and fresh, this is the perfect dish for lunch or for a light evening meal. This recipe was shared by Rhodes foods. It also features on their website Rhodes. Click here for more Rhodes recipes.

Chickpea, Tomato & Avocado Wraps with Yogurt Dip


  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 ml) cumin seeds, crushed
  • 1 green chilli, finely chopped
  • 1 X 410 g can Rhodes Chick Peas in Brine, drained and rinsed
  • 100 g cherry tomatoes, quartered
  • Juice of half a lime
  • Salt and pepper to taste
  • 3 4 skinless chicken breasts, sliced lengthwise into strips
  • 4 flour tortillas
  • Yogurt dip
  • 150 g low-fat natural yogurt
  • Small handful coriander

Chef's hint: The chicken fillets can be substituted with lightly fried beef fillets. To make a more substantial meal, serve with a Greek salad.


Heat 1 tablespoon oil in a frying pan and gently fry the cumin for a minute to release the flavour.

Add the chilli, chickpeas and tomatoes and stir to coat in the cumin and oil.

Cook for a couple of minutes and crush slightly, then add the lime juice. Season to taste.

Gently fry the chicken strips in 1 tablespoon of oil. Season to taste.

To make the dip, stir the coriander through the yogurt.

Warm the flatbreads following pack instructions. Divide the chickpea mix and chicken strips between the flatbreads and roll them up. Serve with the yogurt dip.

Serves 4