Corn Tortillas with Chickpea Filling
Use corn tortillas with no added oil or salt.
For the filling: 1 can of chickpeas slightly processed in the food processor. celery cut up into very thin slices, spring onion finely chopped, avocado cut into small cubes and chopped parsley. Mix all together.
Dressing: Juice of 1-2 lemons/limes (according to taste), 1 tbsp apple cider vinegar, 1 heaped tsp Dijon mustard, garlic is optional. Blend ingredients and pour over the filling. Fill the Tortillas and add a green salad on the side with the same dressing. (Adapted from Mcdougall Recipes -Tu-no Salad wraps)
