One-Pan Pulled Pork & Chickpea Wraps

🥘 Ingredients

• black pepper
  pinch
• chickpeas
  1 can
• flour tortillas
  4 pieces
• lemon
  1 unit
• mini cucumber
  1 unit
• pulled pork
  12 oz
• salt
  pinch
• scallions
  2 units
• shawarma spice blend
  1 packet
• tomato
  2 units
• yogurt
  ½ cup

1. 1

   flour tortillas chickpeas lemon yogurt mini cucumber shawarma spice blend tomato scallions pulled pork salt black pepper

   flour tortillas: 4 pieces, chickpeas: 1 can, lemon: 1 unit, yogurt: ½ cup, mini cucumber: 1 unit, shawarma spice blend: 1 packet, tomato: 2 units, scallions: 2 units, pulled pork: 12 oz, salt: pinch, black pepper: pinch
2. 2

   Wash and dry all produce.
3. 3

   Drain and rinse chickpeas. Trim and quarter mini cucumber lengthwise; slice into ½-inch-thick quarter-moons. Dice tomato into ¼-inch pieces. Trim and thinly slice scallion greens (save whites for another use). Quarter lemon.
4. 4

   Place pulled pork in a large bowl; using two forks (or your hands), shred into smaller pieces.
5. 5

   In a large, preferably nonstick, pan, combine shredded pork, chickpeas, and shawarma spice blend over medium-high heat. Cook, stirring and breaking up meat, until warmed through ⏱️ 3 minutes .
6. 6

   Meanwhile, wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .
7. 7

   In a medium bowl, combine cucumber, tomato, scallion greens, yogurt, juice from half the lemon, and a pinch of salt and pepper. Toss to coat.
8. 8

   Place tortillas on a clean work surface. Add pork and chickpea mixture to bottom two-thirds of each tortilla. Top with cucumber salad. Fold up bottom edge of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form wraps.
9. 9

   Halve wraps on a diagonal; divide between plates. Serve with remaining lemon wedges on the side.