Chickpea Avocado Wrap Fingers
Chickpeas mashed completely smooth with ripe avocado and lemon, folded in a soft tortilla and cut into easy-to-hold fingers.
Method
- 1
Pulse the chickpeas in a small blender, or mash very thoroughly with a potato masher, until completely smooth with no whole chickpeas or loose skins left.
- 2
Mash in the avocado and lemon to make a soft, spreadable smash.
- 3
Warm the tortilla for a few seconds so it's soft, then spread the smash thinly over one half.
- 4
Fold the tortilla in half over the filling, press gently and cut into 4–5 finger-width strips.
Toddler plate & family plate
Toddler plate
3–4 wrap fingers with soft fruit and carrot sticks steamed until they squash easily between your fingers.
Family plate
Add chili flakes, herbs and salad leaves to adult wraps.
health_and_safetyAllergens
Contains wheat (top 9 allergen). The tahini swap adds sesame.
sync_altSwaps
- swap_horizStir in 1 tsp tahini (contains sesame) for a hummus-style filling, only once sesame has been safely introduced.
- swap_horizUse a soft 100% corn tortilla for a wheat-free version (check the label for wheat), warmed until pliable.
kitchenStorage
Best fresh. Leftover smash keeps 1 day in the fridge with plastic wrap pressed onto the surface. Pack lunchbox wraps with an ice pack and eat within 4 hours.
Safety reminders
- Cut round foods (grapes, cherry tomatoes, blueberries) into quarters for children under 4.
- Keep toddlers seated while eating.
- Serve nut butters thinly spread, never as whole nuts.
- Whole chickpeas are round and firm: always mash them completely for toddlers.
- This recipe is general guidance for healthy, full-term babies and children. Ask your pediatrician first if your child was born early, has a medical condition, allergies or feeding difficulties (medical disclaimer).
