Sesame chickpea slaw wraps

Ingredients

• Chickpeas (drained)240g
• Cabbage (raw)220g
• Carrots (raw)150g
• Plain tahini (raw)35g
• Lemon juice (raw)30ml
• Plain flour tortillas (cooked)4 pieces
• Sesame seeds (dry)10g
• Salt (dry)2g
• Black pepper (dry)1g

Method

1. Drain 240g chickpeas well and mash one-third with a fork. Leave the rest whole for texture. Check that no can liquid remains pooled in the bowl.
2. Stir 35g plain tahini, 30ml lemon juice, 2g salt and 1g black pepper into the chickpeas. If the tahini tightens, add cool drinking water a teaspoon at a time until the filling is spreadable; it should hold on a spoon rather than run.
3. Wash and dry 220g cabbage; shred into 2mm ribbons. Grate 150g carrots coarsely. Fold both into the filling just before dinner and add 10g sesame seeds. If the vegetables release water, drain the puddle before filling wraps.
4. Warm 4 pieces plain flour tortillas briefly in a dry skillet until flexible, then let cool for a minute. Divide the cold slaw filling evenly and roll tightly. Keep any remaining filling chilled; it needs no reheating.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve cold promptly. Keep dressed salads and cut produce covered at 4°C or below and refrigerate within two hours, or one hour above 32°C. Follow the shortest ingredient use-by or opened-package limit; these cold components need no reheating.