Avocado and Chickpea Spinach Wraps
[Vegan]

To Make the Spinach Wraps:

1. Combine flour, salt, and oil in a bowl. Mix until mixture becomes crumbly. Rinse spinach and dry the leaves.
2. Purée spinach with water using and immersion blender or a regular blender.
3. Pour spinach water into flour mixture. Knead the dough for 5 minutes. The dough should be smooth and pliable. If it’s crumbly add a splash of water, if it’s too sticky add some flour.
4. Mold the dough into ball and cover it with plastic wrap. Set the dough into the refrigerator while you do the other preparations, about 20 minutes.
5. When dough has rested, divide it to six equal portions. Mold portions into small balls. Roll each ball into a thin circle (about 7 inches in diameter).
6. Preheat a cast iron skillet. Cook the tortillas on a dry skillet, about 30 seconds per side. Put warm tortillas under a clean kitchen towel to keep them soft.

To Make the Chickpea Avocado Filling:

1. Mix all the ingredients together. Take about third of the mixture aside and purée it with an immersion blender. Add pureed mixture back to other ingredients and stir to combine.

To Make the Wraps:

1. Spread some avocado and chickpea filling in the middle of tortilla and top it with carrots, red cabbage, spinach, and cilantro.
2. Fold tortilla into roll and cut it half.