Easy Chickpea Wraps

Name: Easy Chickpea Wrap Recipe
Cook time: 20 min
Total time: 20 min
Ingredients: 2 (15-ounce) cans chickpeas (drained and rinsed (or 1 1/2 cups cooked)); Drizzle of olive oil; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; Salt to taste; 3/4 cup tahini (or vegan mayonnaise); 1/4 teaspoon ground cumin; 1/4 teaspoon curry powder; 1/4 teaspoon cayenne pepper ((optional)); 1/4 teaspoon salt (or to taste (omit if using mayo)); 1 medium lemon (juice); 2 cloves garlic ((optional)); 1 teaspoon maple syrup (or to taste (optional)); 1/2 cup ice-cold water (plus more as needed); 1 bunch collard greens (or lacinato kale, tough stems removed, leaves only); 5 large soft tortillas

👩🏼‍🌾 Ingredients

Collard greens, chickpeas, spices, maple syrup, tahini, one lemon, and soft tortilla wraps on a gray table.

Ingredients for Easy Chickpea Wrap

Chickpeas are a great source of plant-based protein, fiber, and various vitamins and minerals. I recommend roasting them before adding the dressing to get them crispy and firm, but you can skip this step if you are short on time.

Collard greens are packed with nutrients such as vitamins A, C, and K, calcium, iron, and fiber. They are also very sturdy and hold up well in a wrap, making them a convenient option for on-the-go lunches or snacks. Heat these Easy Chickpea Wraps in a skillet with a drizzle of olive oil to get the greens and wrap deliciously crunchy.

Tahini has a distinct nutty flavor that adds depth and richness to this Easy Chickpea Wrap. It is a rich source of heart healthy fats, several minerals including calcium, and antioxidants.

See recipe card for quantities.

🥬 Substitutions

Tortilla - use a corn or gluten-free tortilla for a meal without gluten

Collard greens - use lacinato kale instead as desired

Tahini - the tahini can be substituted with vegan mayonnaise in this recipe

Raisins - add raisins or sultanas to the chickpeas and dressing for a welcomed hint of sweetness

Cayenne pepper - omit this ingredient for non-spicy

Try this Bang Bang Cauliflower recipe as a side with these wraps. For more easy and healthy wraps and sandwiches, see my Vegan Sandwich Recipes page.

📖 Instructions

Crispy roasted chickpeas on a white rimmed baking sheet.

Step 1. Optional: For crispy roasted chickpeas, preheat the oven to 425ºF. Dry the chickpeas between layers of a kitchen or paper towel. Transfer to a large baking sheet. Toss with a drizzle of olive oil, paprika, garlic powder, and salt to taste. Roast for about 15 minutes, or until crispy.

Tahini, curry powder, cumin, and water in a grey speckled bowl with a spout.

Step 2. Transfer the tahini, cumin, curry powder, cayenne, and lemon juice to a medium bowl. Press or grate the garlic into the bowl. Add the water and mix to incorporate. Add maple syrup, and salt to taste.

Crispy roasted garbanzos in a bowl with creamy tahini dressing.

Step 3. Transfer the chickpeas to a large bowl. Add the desired amount of dressing and toss to coat.

One white soft tortilla with collard green leaves laying flat on top and a scoop of creamy garbanzos with another scoop being added with an ice cream scooper.

Step 4. Place one or two collard green leaves on each wrap to cover. Add the creamy chickpeas in a line down the middle. Fold the leaves and tortilla over the chickpeas into a burrito shape. Warm Easy Chickpea Wraps on both sides in a stainless-steel skillet over medium-high heat until golden brown.

💡 Expert Tips

Pair any remaining tahini dressing with roasted veggies (it is especially delicious with sweet potatoes), or thin it out with water and use it for salads.

Make sure to warm these Easy Chickpea Wraps in a skillet until golden brown on both sides before serving. This seals the wrap and gets them crispy. To get them extra crispy, melt a little vegan butter in the pan, or add a drizzle of oil, before adding them to the pan.

Storage: Refrigerate the dressed chickpeas in an airtight container for up to 5 days. Store leftover dressing in an airtight container for up to 5 days.

🙋🏽‍♀️ Recipe FAQs

How do you warm up tortillas without getting them hard?

Warming tortillas beforehand makes them soft and easier to fold. Place 5 or less tortillas on a microwave plate and cover them with a damp towel. Microwave in 30-second intervals until warmed through. Or wrap them in parchment paper or aluminum foil and place in a pre-heated 350ºF oven for 15 to 20 minutes. You can also warm them in a dry stainless-steel skillet over medium heat for 30 seconds on each side.
If your tortillas are a few days old, brush them with a little water before cooking them (using any of the methods). Keep tortillas warm by covering them with a slightly dampened, clean dish towel.

How long can tortillas sit out?

Store-bought tortillas sold unrefrigerated will last about 1 week past the best by date in the pantry, and about 3 weeks past the best by date in the fridge. Refrigerated store-bought tortillas should remain in the fridge and will last about 1 week.

Are chickpeas healthy?

Chickpeas are nutrient powerhouses. One cup of cooked chickpeas provides 269 calories, 14.5 grams of protein, 4.25 grams of fat, and 44.9 grams of carbohydrate, with 12.5 grams of dietary fiber. That's over 44% of the daily recommended fiber intake. They're also rich in several micronutrients, especially iron and B vitamins.

📖 Recipe