For the Roasted Beet & Chickpea Filling:

• 2 medium beets, peeled and diced

• 1½ cups canned chickpeas (drained and rinsed)

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ¼ tsp ground cumin

• ¼ tsp garlic powder

• Salt and black pepper to taste

For the Smoky Tahini-Lemon Sauce:

• ¼ cup tahini

• 1½ tbsp lemon juice (freshly squeezed)

• ½ tsp smoked paprika

• 1 clove garlic, grated

• 1½ tbsp warm water (or more for consistency)

• Pinch of sea salt

For the Carrot Slaw:

• 1 cup shredded carrots

• ½ cup shredded red cabbage

• 2 tbsp chopped parsley or cilantro

• 1 tsp apple cider vinegar

• 1 tsp olive oil

• Salt to taste

For the Wraps:

• 2–4 large whole grain, gluten-free, or flour tortillas

• Optional: baby spinach, arugula, or microgreens

• Optional: thinly sliced avocado for creaminess