Cheesy Veggie Wraps

Prep time: 15 minutes | Cook time: 9 minutes | Serves 4

8 ounces (227 g) green beans

2 portobello mushroom caps, sliced

1 large red pepper, sliced

2 tablespoons olive oil, divided

¼ teaspoon salt

1 (15-ounce / 425-g) can chickpeas, drained

3 tablespoons lemon juice

¼ teaspoon ground black pepper

4 (6-inch) whole-grain wraps

4 ounces (113 g) fresh herb or garlic goat cheese, crumbled

1 lemon, cut into wedges

1. Add the green beans, mushrooms, red pepper to a large bowl. Drizzle with 1 tablespoon olive oil and season with salt. Toss until well coated.
2. Transfer the vegetable mixture to the baking pan.
3. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC) and set time to 9 minutes.
4. Stir the vegetable mixture three times during cooking.
5. When cooked, the vegetables should be tender.
6. Meanwhile, mash the chickpeas with lemon juice, pepper and the remaining 1 tablespoon oil until well blended
7. Unfold the wraps on a clean work surface. Spoon the chickpea mash on the wraps and spread all over.
8. Divide the cooked veggies among wraps. Sprinkle 1 ounce crumbled goat cheese on top of each wrap. Fold to wrap. Squeeze the lemon wedges on top and serve.