Chickpea Mushroom Flatbread Wraps with Black Garlic Aioli by theplattergirl

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Chickpea Mushroom Flatbread Wraps with Black Garlic Aioli



30 min

These delish Indian flatbread wraps I found at TJ's are packed with healthy goodness you will love.

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8 servings




Picture for Chickpea Mushroom Flatbread Wraps with Black Garlic Aioli

8 servings





8 Indian flatbreads

1 can organic garbanzo chickpeas

6 oz Sliced white mushrooms

1 - 2 avocados

3 oz sliced grape tomatoes

1 cup fresh baby arugula

4 oz shredded aged white cheddar cheese

½ cup mayo

1 T black garlic puree/paste

1 T sour cream

1 tsp salt

½ tsp pepper

1 T white vinegar

2 - 3 T olive oil

Fresh basil


Baking sheet

Frying pan


Step 1

Brush the flatbreads with olive oil and arrange on a baking sheet. Preheat the oven to 375 degrees.

Step 2

Drain and rinse the chickpeas and clean the mushrooms. Heat a pan on the stove with 2 T butter and then saute the mushrooms first then add the chickpeas, garlic, salt and pepper and cook until the mushrooms are lightly browned and yummers town. Set aside.

Step 3

Prepare the black garlic aioli by combining the mayo with the black garlic puree, sour cream, vinegar, salt and pepper until creamy.

Step 4

To assemble the flatbreads top each flatbread with a pile of the chickpea/mushroom mixture and a handful of cheese. Bake at 375 for 10-15 minutes.

Step 5

Remove the flatbreads from the oven and allow them to cool down for 3-5 minutes. Place them on a serving plate and fill each one with a little bunch of arugula, 2-3 slices of avocado, a couple of tomatoes and then drizzle the sauce on each one plus more on the side. Top with fresh basil and serve immediately.

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