Berbere Chickpea Injera Wraps with Tahini Drizzle

Injera, the spongy teff flatbread of Ethiopia, is usually the plate itself — the thing everything else gets scooped up with. Here it becomes the wrap instead, rolled around berbere-roasted chickpeas and fresh vegetables the way you'd build a Middle Eastern-style wrap, with tahini standing in for the usual dollop of yogurt or sauce.

Berbere is a warm, complex Ethiopian spice blend built on chilies, and roasting the chickpeas in it for 20 minutes gives them a genuinely crisp edge rather than the soft, straight-from-the-can texture. Because teff is naturally gluten-free and the whole filling is plant-based, this wrap is tagged both gluten-free and vegan — good news if you're avoiding wheat, since injera does that job without any substitution needed.

Keep the tahini sauce loose enough to drizzle rather than dollop, thinning it with water and lemon juice a little at a time. Roll the wraps snugly, and eat them soon after assembling so the injera doesn't have time to go soft from the vegetables.