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Crispy wrap cut in half with a creamy chickpea and collard green filling.
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5 from 4 votes

Easy Chickpea Wrap Recipe

These 7-ingredient Easy Chickpea Wraps are a balanced meal, quick to make, and taste delicious. Served with a mayo-free creamy curry dressing.
Prep Time0 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Vegan
Diet: Vegan, Vegetarian
Servings: 5 wraps
Calories: 534kcal

Ingredients

  • 2 (15-ounce) cans chickpeas drained and rinsed (or 1 ½ cups cooked)

Optional for roasting chickpeas:

  • Drizzle of olive oil
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • Salt to taste

For the dressing:

  • ¾ cup tahini or vegan mayonnaise
  • ¼ teaspoon ground cumin
  • ¼ teaspoon curry powder
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ 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)
  • ½ cup ice-cold water plus more as needed

For the wraps:

  • 1 bunch collard greens or lacinato kale, tough stems removed, leaves only
  • 5 large soft tortillas

Instructions

  • 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.
  • Prepare the dressing: 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.
  • Dress the chickpeas: Transfer the chickpeas to a large bowl. Add the desired amount of dressing and toss to coat.
  • Wrap: 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 the wrap on both sides in a stainless-steel skillet over medium-high heat until golden brown.

Video

Notes

    • Add raisins or sultanas for a welcomed hint of sweetness.
    • 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 the wraps until golden brown on both sides. This seals the wraps 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.
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Nutrition

Calories: 534kcal | Carbohydrates: 63g | Protein: 21g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Sodium: 313mg | Potassium: 580mg | Fiber: 14g | Sugar: 8g | Vitamin A: 2022IU | Vitamin C: 29mg | Calcium: 280mg | Iron: 6mg