In a non-stick pan, heat 1 tablespoon of olive oil over medium heat. Add 1 can of drained and rinsed chickpeas along with 2 cloves of minced garlic, 1 teaspoon of dried mint, and a pinch of crushed red pepper. Stir frequently for about 5–7 minutes until the chickpeas are warm, fragrant, and slightly golden. Remove from heat and let them cool slightly.

In a medium bowl, combine ½ cup of tahini with the juice of 1 lemon and 1 clove of minced garlic. Whisk in water, a tablespoon at a time, until the sauce reaches your desired creaminess—smooth yet pourable, typically about 3–5 tablespoons. Set aside to allow the flavors to meld as you prepare the wraps.

Take a whole-grain tortilla and lay it flat on a clean surface. Start with a generous layer of fresh spinach, then add a scoop of the warm chickpeas followed by a spread of hummus. Top it with a vibrant tomato-cucumber salad, and drizzle over the creamy tahini sauce. Carefully fold in the sides and roll the tortilla tightly to secure all ingredients inside.

Enjoy your Mediterranean Chickpea Wrap immediately for the best texture, or wrap it in foil for a handy meal on the go. To prepare for meal prep, store the chickpea filling, tahini sauce, and salad components separately in airtight containers in the refrigerator for up to 4 days.