The Most Versatile Go-To Wrap For Everything From Breakfast to Dessert

For these chickpea crepes with swiss chard: sauté swiss chard and yellow onion until soft. Stir in golden raisins, pine nuts, pinch of cinnamon, and salt and pepper to taste. Roll and serve.

For these chickpea crepes with roasted beet and yogurt: place a few roasted beets on the crepe, add a couple of tablespoons of labneh or plain Greek yogurt, a drizzle of pomegranate molasses, and a sprinkle of toasted cumin seed salt, then roll up and eat. Roll and serve.

For these chickpea crepes with sautéed lamb sausage: in a bowl, combine segmented navel orange, oil-cured, pitted olives, red onion, and cilantro. Top each crepe with sautéed lamb sausage, such as Merguez, and the orange-olive relish. Roll and serve.

For these chickpea crepes with strawberry and tahini: slather 2 tablespoons of tahini, add a drizzle of honey, a dollop of Greek yogurt, and a generous sprinkle of pomegranate seeds and chopped pistachios. Roll and serve.

For these chickpea crepes with egg and avocado: top a crepe with 1/2 an avocado mashed with a fork and 1 olive-oil-fried egg. Squeeze 1 lemon wedge over the crepe, sprinkle with salt and Aleppo pepper, and serve.