North African Spiced Chickpea and Veggie Wraps

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 1/2 cup of diced red onion and 1/2 cup of diced bell pepper to the skillet. Sauté for 3-4 minutes until softened.

Stir in 1 can of rinsed and drained chickpeas, 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1/4 teaspoon of smoked paprika, and 1/4 teaspoon of salt. Cook for another 5 minutes, stirring occasionally, until the chickpeas are heated through and the spices are fragrant.

Remove the skillet from the heat and stir in 1/2 cup of chopped fresh parsley.

Warm the 4 large flour tortillas briefly in a dry skillet or microwave for 15-20 seconds each to make them more pliable.

Divide the chickpea and vegetable mixture evenly among the warmed tortillas. If desired, drizzle with 1/4 cup of plain Greek yogurt.

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