A watercolour of a folded wrap showing pale chickpea mash and fine green alfalfa sprouts
Generated with OpenAI gpt-image-1
Adapted from The sprout-and-spread wrap

Alfalfa sprout and chickpea wraps

An established dish converted to shelf-stable ingredients. Every substitution is documented below.

How long it keeps

About 3 months, set by Tortilla wraps (long-life).

Indicative, for planning a build before you buy. The answer for a pack you already own is the best before date printed on it, and that only holds if it has been stored as the label says.

Serves
2
Burners
1
Pans
1
Water
0.2 L
Active
10 min
Total
15 min

Ingredients

The one wrap on this site with something genuinely fresh in it, which takes four days of jar-sprouting to arrange. Start the seeds on Monday, eat this on Friday.

Read the sprouting page first. Alfalfa is on the list of sprouts that vulnerable groups should not eat raw, and the safe answer is heat. Here the sprouts go into a hot pan for sixty seconds at the end rather than in raw.

  1. Mash the drained chickpeas with the tahini, lemon juice, cumin and oil. Coarse, not smooth.
  2. Warm the wraps twenty seconds a side in a dry pan.
  3. Same pan, hot, a film of oil. Sprouts in for sixty seconds, moving constantly. They should wilt slightly and still squeak.
  4. Wraps spread with the chickpea mash, sprouts and hot sauce over, folded.

Serves 2.

What this was adapted from

The sprout-and-spread wrap: a wholefood-shop standard

  • fresh salad leaves → sprouted alfalfa grown in a jar

    Leaves keep for days at best and need refrigeration. Alfalfa sprouted from dry seed is the only genuinely fresh green available from a cupboard, at the cost of four days of lead time and the handling the sprouting page sets out.