Crispy Chickpea-Stuffed Wrap Rolls

• apple cider vinegar↗100ml ml
• caster sugar↗1 tbsp tbsp
• red onion↗1 small

  thinly sliced

• chickpeas↗400g can g

  canned

• sunflower oil↗1 tbsp tbsp
• harissa2 tbsp tbsp
• leftover roasted lamb kebab150g g

  coarsely chopped (see step 2)

• hummus↗4 tbsp tbsp
• flour tortillas↗2 large

  large

• pepper↗1

  thinly sliced

• lettuce leaves↗40g g

Step-by-step instructions

1. 1

   To quickly marinate the onion, pour the vinegar, sugar and 1 tsp sea salt into a saucepan, bring to a boil and let it simmer for a few minutes until the sugar dissolves. Add the red onion and set aside to marinate for at least 30 minutes. Store in the refrigerator for up to a week.

2. 2

   Preheat the air fryer to 200 °C or the oven to 220 °C/200 °C with convection/gas 7. Mix the chickpeas, oil, harissa and lamb until well coated, then place in the air‑fryer basket or on a tray and cook for 10 minutes.

3. 3

   Spread hummus on each tortilla, then layer pepper, lettuce leaves, the marinated onion, chickpeas and lamb.