Escape post-Thanksgiving turkey sandwich monotony by making a wrap stuffed with fresh veggies and a mix of condiments, such as guac and hummus.
3 (15-ounce) cans chickpeas, rinsed and drained
4 large garlic cloves, chopped
6 tablespoons tahini
Juice of 1 1/2 lemons
1/2 teaspoon cumin
1/2 teaspoon paprika
1 3/4 teaspoons salt
2 chipotle peppers in adobo, minced
2 tablespoons adobo liquids from can
1/2 cup water
1 avocado, mashed
6 medium tortillas
3 medium carrots, peeled, cut into 4-inch matchsticks
1 1/2 cups diced leftover turkey breast
2 cups sliced radishes
1/4 pound baby arugula
1. In a small food processor, combine chickpeas, garlic, tahini, juice of 1 lemon, cumin, paprika, and 1 1/2 teaspoons salt. Puree, adding water to reach your desired consistency. Spoon hummus into a bowl and mix in chipotles and 1 tablespoon adobo liquids. Taste for seasoning and add more adobo liquids as desired.
2. In a small mixing bowl, combine avocado with remaining 1/4 teaspoon salt and juice of 1/2 a lemon. 3. Spread a large spoonful of hummus on half of each tortilla and cover the other half with a spoonful of avocado mixture. Reserve extra hummus (you should have about 1 cup left) for another use. Divide carrots, turkey, radishes, and arugula between tortillas, placing them in the center of each. Fold in the top and bottom sides of each tortilla, then fold in one of the sides length-wise and roll, making sure the top and bottom stay tucked.