Chickpea Romaine Wraps

1 handful green beans 

1 small cube tofu

1 can chickpeas 

1 portabello mushroom cap 

1 lime

4 cloves roasted garlic 

Paprika 

Dash of Worcestershire 

Romaine hearts

Sauté off green beans and portabello with some olive oil and a dash of salt and pepper. Set aside. Cube tofu into small dice and toss in 1/8 teaspoon olive oil. Add dash of Worcestershire to add a meaty taste. Roast in a 400 degree oven for 10 minutes. 

Purée chickpeas with roasted garlic and lime. Add olive oil until creamy and smooth. I personally like mine with a few chunks in it, as shown below. Dust some paprika in for coloring and season with salt and pepper. 

Assemble your wrap by coating the leaves with chickpea purée. - the only reason I am not calling it hummus is because there is no tahini in it. Add your green beans and mushrooms and sprinkle on your toasty tofu. Enjoy as many of these protein packed wraps as you'd like, without feeling guilty about doing so!