Spicy Chickpea Wraps with Spinach and Avocado
These spicy chickpea wraps combine plant-based protein from chickpeas, nutrient-rich spinach, and creamy avocado into a healthy, flavorful wrap. Perfect as a vegan chickpea wrap recipe for easy weeknight meals.
Ingredients
- 2 14 oz or 1 28 oz can chickpeas, drained and rinsed (approx. 3.5 cups)
- 2-3 tbsp Sriracha sauce start with 2 tbsp, add more as needed or to taste
- 2-3 tbsp vegan mayo or tahini start with 2 tbsp, add more as needed or to taste
- 1-2 tbsp fresh lemon juice start with 1 tbsp, add more as needed or to taste
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 cup lightly packed cilantro chopped
- Large tortillas
- Spinach
- 1/2 avocado per wrap
Instructions
- Place the chickpeas in a blender or food processor and pulse until slightly chunky (don't over-blend). Alternatively, mash them in a bowl using a fork or potato masher.
- In a large mixing bowl, combine the mashed chickpeas with Sriracha, vegan mayo or tahini, lemon juice, garlic powder, salt, and pepper. Mix until you achieve a creamy, spreadable consistency. Adjust flavors by adding more Sriracha for heat or mayo for creaminess.
- Lay a tortilla flat. Layer a scoop of the chickpea mixture in the center, followed by fresh spinach leaves and avocado slices. Sprinkle with a light pinch of salt and pepper if desired.
- Roll the wrap tightly, folding in the sides as you go for a mess-free meal. Slice in half for easier handling and enjoy fresh!
Notes
Store the chickpea filling separately in the fridge for up to 4 days. Assemble wraps just before eating to keep them fresh.