Description
Delicious and creamy wraps filled with chickpeas, sun-dried tomatoes, and fresh veggies, perfect for lunch or dinner.
Ingredients
Scale
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 stalks celery, finely diced
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 4 large flour tortillas or gluten-free wraps
- 2 cups mixed salad greens (baby spinach, arugula, or romaine)
- 1 medium carrot, julienned or grated
- 1/2 cucumber, thinly sliced
Instructions
- Mash the drained chickpeas in a large mixing bowl with a fork or potato masher until mostly broken up while maintaining some texture.
- Add vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and black pepper to the mashed chickpeas. Mix thoroughly until well combined and creamy.
- Lay out each tortilla and layer with a handful of mixed salad greens, julienned carrot, and thinly sliced cucumber across the center of each wrap.
- Spoon approximately 1/2 to 3/4 cup of the prepared chickpea salad mixture onto the vegetable layer of each wrap.
- Roll each tortilla tightly, tucking in the sides as you progress. Slice diagonally in half if desired and serve immediately.
Notes
These wraps are customizable with various vegetables and seasonings, making them versatile for different tastes.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No cooking required
- Cuisine: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 320
- Sugar: 3g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 1g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg