Chickpea Wraps – Let’s rock (and roll)
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This month is a month for favorites. Or is that favourites? However you spell it, chickpea wraps are one of our favourites. And you know why? Because they include wraps. And chickpeas. Chickpea wraps. The name is quite fitting.
Something else that’s a favourite of ours are recipes that are really quick and easy to make – but still taste great and satisfy our hunger. This chickpea wrap recipe is absolutely one of those.
Of course, people go vegetarian for different reasons (these wraps are vegetarian). For some, it’s health-related, for others it’s ethical or environmental. There are many other reasons, too.
We also know that sticking to a vegetarian lifestyle is not always easy. We were once meat-eaters too, happily oblivious to what we were contributing to. A couple of things here and here changed our minds.
Chickpea Wraps – no challenge at all
A combination of cutting out meat and wanting to eat more healthily led to us to starting this site, and it’s fair to say that we think we’ve nailed it. We’ve never been fitter or healthier.
In January we’ll be starting our next 30 Day Vegan and Veggie Challenges, so if you want to join us, make sure you sign up. Weight loss is a happy side-effect of the Challenges – so many of our challengers have unexpectedly lost weight through just following our meal plans and tasty recipes.
If you need something geared towards more dedicated weight-loss, we have a FREE weight-loss guide and meal plan over here.
A wrap isn’t a wrap until it’s wrapped
These chickpea wraps are REALLY easy to make. They’re also fun to put together and make quite the impressive statement when laid out well on the table. You can also make them really spicy, not spicy at all or somewhere in between. That’s up to you.
It’s important to roll your wraps properly – nobody wants a beautifully laid out wrap falling apart when they try to eat it.
- Always leave a thumb’s width at the side of the wraps when spreading the base avocado mix and creme fraiche (or soy yogurt for vegans).
- Layer the rest of the ingredients in a line down the the centre of the wrap, again leaving a little space at both top and bottom.
- When you’re ready to roll, fold the bottom of the wrap up first, about ¼ of the way up. Then fold in the sides and roll to finish. Now the lovely chickpeas and co. can’t fall out of the bottom. How great is that?!
Now you know how to make and fold your chickpea wraps. So, go forth and enjoy this scrumptious dinner! You’ll never miss meat again! 😉
- 1 can chickpeas (1 can = ca. 14oz/400g)
- 1 tbsp olive oil
- 1 tsp paprika (smoked paprika if you have it)
- 4 small tomato
- 1 medium red onion
- 2 tbsp vinegar (malt or red wine vinegar is best)
- 1 avocado
- ½ lemon (juiced = 1.5 tbsp)
- ½ cup creme fraiche (½ cup = ca. 100g) (use soy yogurt to keep it vegan)
- 3-4 tsp sriracha (or harissa or sambal oelek (use less if you don’t like it spicy, or even none at all)
- 4 wraps (like corn tortillas)
- salt and pepper to taste
- 1 tbsp basil, fresh (or coriander, chopped)
- Preheat the oven to 200°C/390°F and line a baking tray with baking/parchment paper.
- Drain the chickpeas and add to a mixing bowl. Add the olive oil and paprika and stir well.
- Put into baking tray and roast for 15-20 minutes in the oven. Give the chickpeas a quick toss halfway through.
- In the meantime slice the red onion finely and wash and dice the tomatoes. Put in a small bowl with the vinegar and let soak.
- Scoop the avocado flesh out and put a serving bowl. Mash with a fork and season with lemon juice, salt and pepper.
- Mix the cream fraiche with the spicy sauce, also in a serving bowl.
- Heat up the tortillas in a pan or microwave, according to packet instructions.
- By now the chickpeas should be ready, too. Re-add to mixing bowl.
- Lay everything out, and create your wraps! We like to spread avocado on one half and cream fraiche on the other. Line the other ingredients up down the middle, and fold. Bottom first, then sides. Done!
- Enjoy your chickpea wraps!