Smoky Chickpea Naan Wrap

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Wraps and sandwiches are my absolute favorite go-to meal! I make so many sandwiches but don’t get to photograph them as often as I should. A lot of times I will make a sandwich and forget what I added to it. This time I go to take a few photos before I devoured it!

Recently, I’ve been doing all my food shopping at Trader Joe’s. I go about every 2 to 3 weeks. During my last visit, I got all the ingredients you see above (and described below). I love Trader Joe’s for the prices and the originality of some the products. For example, the spread I used it a White Bean Pesto Hummus. It can easily be made but with a hectic schedule, I like to take short cuts too! I found the Garlic Naan, Indian bread, in the freezer section!

If there is not a trader Joe’s near you, I offer alternative opinions to the ingredients. Use what you have at home! I hope you enjoy this filling, protein packed sandwich as much as I did!

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Makes: 4 Naan Wraps


  • 4 Garlic Naan*, room temperature, if frozen
  • 1-2 tbsp White Bean Pesto Hummus, or your favorite hummus

Smokey chickpeas

  • 1 can chickpeas, rinsed
  • 1 tbsp tamari, or soy sauce
  • 1 tbsp water
  • 1 tsp smoky paprika


  • 1 cup Spinach
  • ½ medium onion, thinly sliced
  • 1 medium zucchini, sliced into rounds
  • 2 tbsp+ low sodium vegetable broth
  • 2 tsp oregano
  • 1 tsp garlic powder, optional
  • 1 pinch Sea salt & pepper, to taste

*Note: If you don’t have naan, use flatbread, a soft tortilla or any other bread you have!


  1. Thaw the Garlic Naan, if frozen, at room temperature or place in a microwave for 30-60 seconds. (Remember, we need it to fold).
  2. Spread a thin layer of hummus on the naan then add an even amount of spinach to each Naan. Set aside.
  3. In a small pan caramelize onions with vegetable broth, adding more if necessary. Simply, heat coat a nonstick skillet with cooking spray over medium-high heat. Add sliced onion, and cook for 5 minutes, stirring frequently. Continue cooking 15 to 20 minutes or until deep golden brown, stirring frequently.
  4. Once done, add an even amount of onions to each Naan.
  5. In a medium pan, over medium heat, add the chickpeas, tamari, water and paprika. We want these to brown up. Give the pan a little shake to turn the chickpeas or use a spoon to shake the chickpeas around. Toss for about 10 minutes, or until golden. Note: the liquid will soak up into the chickpeas.
  6. Once done, add an even amount of chickpeas to each Naan.
  7. Time to prepare the zucchini: Season the zucchini with salt, pepper, garlic and oregano. In the same pan used for the chickpeas, use cooking spray if necessary, grilled the zucchini over medium heat. Brown each side for about 10 minutes.
  8. Once done, add an even amount of zucchini to each Naan.

Closing & Warming the sandwich…

  1. Slowly, and carefully, close the sandwich. Whatever falls out, just shove it back in.
  2. In a small non-stick pan, over medium heat (use cooking spray if necessary), add the sandwich. Brown each side for about 10 minutes. Enjoy!

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