Mexican chickpea wraps

These taste delicious and make a great lunch. Add a side salad for a quick dinner too.

Heat 1 Tbs of oil in a large non-stick pan, add the garlic and sauté for approximately 1 minute. Add the chickpeas, corn, chopped tomatoes, cumin and paprika. Mix well and simmer gently for approximately 10 to 15 minutes.

While that's cooking make the salsa. Place diced sliced onion, diced tomatoes, chopped coriander, juice of half a lime and 2 tablespoons olive oil in a small bowl and mix well. Season to taste with salt and pepper and place in refrigerator for flavors to absorb.

Once your chickpea mixture is finished cooking and the salsa is done, make the guacamole (right before serving).

Mix guacamole ingredients - ripe avocado, low fat yogurt and juice of one lime - in a bowl and crush with fork until light and creamy.

Gently heat the corn tortillas in a hot oven for approximately 1 minute. Divide the chickpea mixture between the tortillas and top each tortilla with a little salsa and guacamole. You can also add a dollop of sour cream or low-fat plain yogurt. Roll up and serve immediately.