Save It Last summer, I was standing in my kitchen on a Tuesday afternoon when my friend texted asking if I had something quick for lunch. I'd been experimenting with curry flavors that week, and it hit me: what if I took all those warm spices and wrapped them up with creamy chickpeas in a tortilla? Twenty minutes later, she was biting into something that tasted like comfort and adventure at the same time, and I realized I'd accidentally created my new go-to lunch.
I brought these wraps to a potluck where everyone was expecting the usual suspects, and watching people's faces light up when they bit into that creamy, tangy, spiced chickpea filling was honestly worth more than any compliment. Someone asked for the recipe right there at the table, and I remember thinking how funny it was that something so simple could feel so special.
Ingredients
- Cooked chickpeas (2 cups from one 15 oz can): They're the MVP here, and rinsing them well stops the curry from tasting too beany and grainy.
- Coconut yogurt (1/3 cup unsweetened): This is where the creaminess comes from, and unsweetened keeps the balance so the curry stays the star.
- Vegan mayonnaise (2 tablespoons): A small amount adds richness and helps bind everything together without overpowering the other flavors.
- Mild curry powder (1 tablespoon): Start here if you're new to curry, and you can always bump it up next time once you know how you like it.
- Lime juice (1 tablespoon): This brightens everything up and cuts through the richness beautifully.
- Maple syrup (1 teaspoon): Just a touch to round out the spices and add depth without making it sweet.
- Sea salt and black pepper: Season to taste because every batch of chickpeas is different.
- Celery (1/2 cup diced finely): Adds a crisp, fresh note that keeps the filling from feeling heavy.
- Red bell pepper (1/2 cup diced finely): Brings sweetness and that satisfying crunch that makes each bite interesting.
- Red onion (1/4 cup chopped finely): A bit sharp on its own, but it mellows into the curry and adds complexity.
- Fresh cilantro (2 tablespoons chopped): If you're cilantro-averse, skip it, but if you love it like I do, this is what ties the whole thing together.
- Large tortillas (4, flour or whole wheat): Whole wheat holds up better if you're packing these ahead, but honestly use whatever you have.
- Baby spinach or mixed greens (1 cup): These give you something fresh and green to balance the warm, rich curry filling.
- Carrot (1 medium, julienned or grated): Raw carrot adds sweetness and crunch that makes the wrap feel complete.
- Cucumber (1/2 medium, sliced into strips): Cooling and hydrating, it's the perfect counterpoint to the spiced chickpeas.
Instructions
- Mash the chickpeas with intention:
- Use a fork or potato masher to break them up until they're mostly smashed but still chunky. You want some texture here, not a smooth paste, so don't over-mix.
- Build the creamy curry base:
- Stir in the coconut yogurt, vegan mayo, curry powder, lime juice, maple syrup, salt, and pepper until you've got a cohesive mixture. Taste it now and adjust if it needs more curry heat or lime brightness.
- Fold in the fresh vegetables and herbs:
- Gently mix in the celery, bell pepper, red onion, and cilantro so everything is evenly distributed throughout. You can do this by hand or with a wooden spoon, whatever feels easier.
- Layer your greens first:
- Lay out each tortilla and place a handful of spinach or greens down the center. This creates a barrier that keeps the tortilla from getting soggy and adds freshness.
- Add the chickpea salad and vegetables:
- Spoon the curry chickpea mixture onto the greens, then top with carrot and cucumber strips. Don't be shy with the filling, but leave a little room at the edges for rolling.
- Roll it up tight:
- Fold in the sides first, then roll from the bottom up, making sure it's snug so nothing falls out when you bite in. If you're packing these for later, wrap them in parchment paper to hold them together.
Save It There's something about these wraps that makes people slow down and actually taste their lunch instead of just eating at their desks. I've noticed that when food tastes good and feels good to eat, it changes the whole afternoon.
How to Store and Meal Prep These
The chickpea salad itself stays fresh in the fridge for up to three days in an airtight container, which means you can make it in bulk and assemble wraps throughout the week depending on what you're in the mood for. I usually keep the filling separate from the vegetables and greens because once those wrap components get wet, the whole thing falls apart when you try to eat it.
Flavor Variations to Try
Once you've made this a few times and feel comfortable with the base, it's fun to play around. I've added mango chutney to mine, swapped the red onion for shallots, and even tried a version with roasted chickpeas for extra crunch. The curry powder can be adjusted up or down, or you could experiment with garam masala, tikka spice, or even a milder white curry powder if you want something less intense.
Assembly Tips and Serving Ideas
These wraps are beautiful on their own, but they're even better with something cool and tangy on the side. A squeeze of fresh lime, a dollop of mango chutney, or even a simple raita made with vegan yogurt and cucumber transforms them into something that feels almost restaurant-quality. You can also add shredded radishes for extra peppery crunch, swap in shredded cabbage for color, or increase the cilantro if you want it to sing more loudly.
- Make the wraps just before eating if you want maximum crunch from the vegetables and tortillas.
- If you're packing these for work, wrap each one individually in parchment or foil so they stay together and don't dry out.
- Serve them at room temperature or chilled straight from the fridge, whichever feels right for the weather.
Save It These wraps remind me that some of the best meals are the ones that come together without fuss, taste like you put in more effort than you actually did, and leave you feeling genuinely nourished instead of stuffed. I hope they become a regular in your rotation the way they've become one in mine.
Common Questions About Recipes
- → How long do these curry chickpea wraps last in the refrigerator?
These wraps stay fresh for up to 24 hours when wrapped tightly and refrigerated. For best results, store components separately and assemble just before eating to prevent sogginess.
- → Can I make the chickpea salad ahead of time?
Yes, the chickpea salad actually develops better flavor after resting in the refrigerator for a few hours or overnight. Store it in an airtight container and assemble wraps when ready to serve.
- → What can I substitute for coconut yogurt?
Plain unsweetened vegan yogurt works perfectly as a substitute. For a creamier texture without coconut flavor, try cashew yogurt or additional vegan mayonnaise blended with plant milk.
- → How can I add more protein to these wraps?
Incorporate diced tofu, tempeh bacon, or hemp seeds into the chickpea salad. You could also serve with a side of hummus or spread additional nut butter inside the tortilla.
- → Are these wraps freezer-friendly?
Unfortunately, these wraps don't freeze well due to the high fresh vegetable content. However, you can freeze just the chickpea salad mixture for up to 3 months and thaw overnight before assembling with fresh vegetables.
- → What vegetables work best in these curry wraps?
Crunchy vegetables like shredded cabbage, sliced radishes, thinly sliced bell peppers, julienned jicama, and grated beets all complement the creamy chickpea salad beautifully. Stick to vegetables that maintain crispness when wrapped.