Roasted chickpea and pepper wraps

A tray in the oven leaves a little breathing room to clear the table and gather the toppings. Keep everything separate when you serve: some people will build generous wraps, and others will prefer a small pile of each thing on their plate.

Make it together

A child can pat the rinsed chickpeas dry with a clean towel, measure the spices, and stir the yogurt. A grownup cuts the vegetables and handles the oven and trays.

1. Heat the oven to 220°C / 425°F. Set out a large rimmed baking tray. If your tray is small, use two so the vegetables have room.
2. Put the dry chickpeas, pepper strips, and onion wedges in a large bowl. Add the oil, paprika, cumin, oregano, and salt. Mix until everything is lightly coated.
3. Spread over the tray in one layer. Roast for 15 minutes.
4. A grownup should turn the mixture with a spatula. Roast for another 10 minutes, until the peppers have softened and browned at the edges. The chickpeas should be warm throughout with lightly crisp surfaces.
5. Warm the tortillas following their packet instructions. Keep them covered with a clean cloth so they stay soft.
6. Put the roasted filling, yogurt, salsa, and lime wedges on the table. Let everyone assemble their wraps.

A small serving tip

Start with a spoonful of yogurt, then add the filling and salsa. A squeeze of lime brightens the roasted vegetables. Avoid overfilling the first tortilla; a second small wrap is easier to manage than one that will not fold.

Illustrative food photograph; the finished recipe may look different. Photo: Mustafa Akin / Unsplash.