Chickpea Wraps

Enjoy these easy vegetarian wraps on your next Meatless Monday, or throw them together for a quick & protein-packed lunch. Recipes don’t always have to be complicated or time-consuming to pack a lot of flavors. Up your protein by throwing in some easy marinated tofu or serve your wraps with Asian Style Sweet Potato Noodles and check out our top 10 vegan foods for weight loss

Chickpea Wraps
Print Recipe
Servings Prep Time
2 Wraps 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 Wraps 10 minutes
Cook Time
20 minutes
Chickpea Wraps
Print Recipe
Servings Prep Time
2 Wraps 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 Wraps 10 minutes
Cook Time
20 minutes
Ingredients
  • 1/2 c Chickpeas (garbanzo beans)
  • 1/2 tbsp olive oil
  • 1/2 tsp paprika
  • 2 medium tomatoes
  • 1 tbsp Red Wine Vinegar
  • 1/2 avocado
  • 1/2 cup lemon juice
  • 2 oz SILK Plain soy yogurt
  • 2 dash hot sauce
  • 2 whole wheat tortilla
Servings: Wraps
Instructions
  1. Preheat the oven to 200°C/390°F and line a baking tray with baking/parchment paper.
  2. Drain the chickpeas and add to a mixing bowl. Add the olive oil and paprika and stir well.
  3. Put into baking tray and roast for 15-20 minutes in the oven. Give the chickpeas a quick toss halfway through.
  4. In the meantime slice the red onion finely and wash and dice the tomatoes.
  5. Put in a small bowl with the vinegar and let soak.
  6. Scoop the avocado flesh out and put a serving bowl. Mash with a fork and season with lemon juice, salt and pepper.
  7. Mix the soy yogurt with the spicy sauce, also in a serving bowl.
  8. Heat up the tortillas in a pan or microwave, according to packet instructions.
  9. By now the chickpeas should be ready, too. Re-add to mixing bowl.
  10. Lay everything out, and create your wraps! I like to spread avocado on one half and soy yogurt on the other. Line the other ingredients up down the middle, and fold. Bottom first, then sides. Done!
  11. Enjoy your chickpea wraps!
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