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.
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.
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
