Vegan Creamy Sun-Dried Tomato Chickpea Wraps (Printable Version)

Creamy chickpea salad with sun-dried tomatoes and fresh veggies wrapped in soft tortillas

# The Ingredients You'll Need:

→ Chickpea Chicken Salad

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1/2 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
05 - 2 stalks celery, finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper to taste

→ For the Wraps

12 - 4 large flour tortillas or gluten-free wraps
13 - 2 cups mixed salad greens (baby spinach, arugula, or romaine)
14 - 1 medium carrot, julienned or grated
15 - 1/2 cucumber, thinly sliced

# Step-by-Step Instructions:

01 - In a large bowl, mash the drained chickpeas with a fork or potato masher until mostly broken down while maintaining some texture.
02 - Add vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and pepper to the mashed chickpeas. Mix thoroughly until creamy and well combined. Adjust seasoning to taste.
03 - Lay out tortillas and distribute salad greens, julienned carrot, and cucumber slices evenly across each wrap.
04 - Spoon 1/2 to 3/4 cup of chickpea salad mixture onto the center of each prepared tortilla.
05 - Roll each tortilla tightly, tucking in the sides as you go. Slice diagonally in half if desired and serve immediately.

# Additional Tips::

01 -
  • It tastes like restaurant-quality comfort food but comes together in the time it takes to brew coffee.
  • That creamy chickpea base has serious chicken salad energy without any guilt or animal products.
  • The sun-dried tomatoes add a sweet-tart depth that makes people ask what your secret ingredient is.
02 -
  • If your wrap starts cracking when you roll it, try warming it for just five seconds in a dry skillet first; it makes them flexible without making them soggy.
  • The chickpea salad actually tastes better the next day after the flavors have mingled overnight, so make it ahead if you can.
03 -
  • Make the chickpea salad the night before so the flavors deepen and marry together, then assemble your wraps fresh in the morning.
  • Keep your tortillas in a slightly damp paper towel while you work; it keeps them pliable and prevents them from cracking when you roll.
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