Description
These delicious wraps are packed with bold flavors and vibrant textures, offering a satisfying plant-based meal ready in just 15 minutes.
Ingredients
Scale
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons vegan mayonnaise or Greek yogurt
- 2 tablespoons Buffalo hot sauce (adjust for spice level)
- 1 tablespoon fresh lemon juice
- 1 celery stalk, finely diced
- 1 small carrot, grated
- 2 tablespoons red onion, finely diced
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 4 large flour tortillas or whole wheat wraps
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheddar cheese or vegan cheese (optional)
- 1/4 cup ranch or blue cheese dressing (optional)
Instructions
- Begin by mashing the drained and rinsed chickpeas in a medium mixing bowl. Use a fork or potato masher to break them down, leaving some whole for texture.
- Next, add the vegan mayonnaise or Greek yogurt, Buffalo hot sauce, lemon juice, finely diced celery, grated carrot, red onion, parsley, garlic powder, smoked paprika, salt, and pepper. Mix everything together until uniformly combined.
- Lay out your tortillas flat on a clean surface. Spread out shredded lettuce, diced tomatoes, and cheese (if using) evenly across the surface of each wrap.
- Spoon generous amounts of the chickpea mixture over the vegetables. Drizzle ranch or blue cheese dressing on top if desired.
- Carefully roll each tortilla tightly, tucking in the sides as you go to secure the filling.
- To serve, slice each wrap in half for easy handling, or wrap them in foil for a portable option.
Notes
The chickpea mixture can be stored in the fridge for up to three days. Fill wraps just before eating for the best texture.
Nutrition
- Serving Size: 1 wrap
- Calories: 300
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg