Middle Eastern Spiced Chickpea Wraps

Drain and rinse the canned chickpeas thoroughly. Pat them dry with a paper towel.

In a medium bowl, combine the drained chickpeas with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat the chickpeas evenly.

Heat a large skillet over medium heat. Add the seasoned chickpeas to the skillet and cook for 8-10 minutes, stirring occasionally, until they are lightly browned and slightly crispy.

Remove the skillet from the heat and stir in the chopped fresh parsley.

Warm the flour tortillas briefly in a dry skillet or microwave until pliable, about 15-30 seconds per tortilla.

Spread 1 tablespoon of tahini evenly over each warm tortilla.

Divide the spiced chickpea mixture among the four tortillas, placing it in the center.

Fold in the sides of each tortilla, then roll them up tightly to form wraps. Serve immediately.