Chickpea Salad Wrap

Ingredients

• 2 cans (16 oz. each) chick peas (garbanzo beans) reduced sodium, drained
• 1 cucumber (about 8 oz or 1 1/2 cups), skin removed and chopped into cubes
• 1/2 cup dill relish
• 1 cup red onion, chopped
• 1/4 cup dijon mustard
• 1/4 cup light mayonaise
• 2 tsp. parsley
• 1/2 tsp. basil
• 1 Tbsp. balsamic vinegar
• 1 tsp. reduced sodium soy sauce
• 1/4 tsp. black pepper
• 8 (8-inch) tortilla wraps
• 8 cups baby spinach