Vegan Chickpea Wrap served with lime wedges and parsley

You won’t believe an easy to put together, vegan wrap can be this rich, satisfying, and flavorful! Call it a wrap or burrito depending on how you serve. It offers lots phytoestrogens, fiber, protein, and healthy fat in one convenient package. Try our low-carb, gluten-free, vegan tortilla. Serve warm or cold, as lunch or dinner.

Serving Size: Makes 8 Tortilla Wraps

Ingredients for Vegan Chickpea Wrap

  • 15 oz canned chickpeas, rinsed and drained, 2 cans
  • Avocado or olive oil, 1 Tablespoon and more for pan frying
  • Paprika or smoked paprika, 2 teaspoon
  • Cumin, 2 teaspoon
  • Garlic powder, 2 teaspoon
  • Sea salt, 1 teaspoon
  • Cayenne pepper, 1/2 teaspoon
  • Onion, 1, diced
  • Bell pepper, 1/2, diced
  • Juice of 1 lime
  • Avocado, 2
  • Lettuce, 1 bunch, shredded
  • Tomato, 1 medium size, diced
  • Other optional toppings: Salsa and vegan yogurt
  • Soft tortilla, 8
  • Parsley or coriander, chopped, for garnish
  • Lime wedges for garnish

Instructions for Vegan Chickpea Wrap

  1. In a large bowl, combine chickpeas with avocado oil or olive oil. Add paprika, cumin, garlic powder, sea salt, and cayenne pepper and mix well.
  2. In a large skillet, drizzle more oil. Cook the seasoned chickpeas, onion, and bell pepper until soft for a few minutes. Set aside. You can also roast them in the oven at 220˚C or 428˚F (fan oven 200˚C or 392˚F) for about 20 minutes until crisp.
  3. Prepare other ingredients by shredding lettuce and chopping tomato, lime, and parsley or coriander.
  4. Peel and cut avocado into small pieces. Drizzle some lime juice. Set aside.
  5. Prepare the wrap. You can use either cold or warm tortillas. Spread the cooked chickpeas on a tortilla and add lettuce, tomato, avocado, salsa, and yogurt.
  6. Serve with lime wedges and parsley or coriander for garnish.

Watch How to Make Vegan Chickpea Wrap

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