So far I have loved every wrap recipe in this book, and the "Chickpea-Tomato Wraps" (page 114) are no exception. A quick and easy meal, especially nice on hot days when cooking something on the stove or in the oven is unappealing. Mashed chickpeas are mixed with sun-dried tomatoes, celery, onion, and parsley, then moistened with mayonnaise and spicy mustard. Wrap this up in the flat bread of your choice (flour tortillas or lavash flatbread is suggested in the recipe) along with lettuce leaves, and dinner (or lunch) is on the table in no time at all. If you are using marinated sun dried tomatoes, be sure to rinse the oil off before adding to the recipe. Use vegan oil-free mayonnaise, and whole grain wraps to keep things as healthy and McDougall friendly as possible.