Vegan Coconut Curry Chickpea Wraps (Printable View)

Creamy curry chickpea salad wrapped with crisp vegetables and fresh herbs in soft tortillas.

# Ingredient List:

→ Chickpea Salad

01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1/3 cup unsweetened coconut yogurt
03 - 2 tablespoons vegan mayonnaise
04 - 1 tablespoon mild curry powder
05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon maple syrup
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper
09 - 1/2 cup finely diced celery
10 - 1/2 cup finely diced red bell pepper
11 - 1/4 cup finely chopped red onion
12 - 2 tablespoons fresh chopped cilantro

→ Wrap Assembly

13 - 4 large flour, whole wheat, or gluten-free tortillas
14 - 1 cup baby spinach or mixed greens
15 - 1 medium carrot, julienned or grated
16 - 1/2 cucumber, sliced into thin strips

# How to Make:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some chunks for desired texture.
02 - Add coconut yogurt, vegan mayonnaise, curry powder, lime juice, maple syrup, salt, and pepper to the mashed chickpeas. Mix until well combined.
03 - Fold in the celery, red bell pepper, red onion, and cilantro. Stir until all ingredients are evenly distributed throughout the mixture.
04 - Taste the salad and adjust seasoning as needed with additional salt, pepper, or lime juice.
05 - Lay out each tortilla and place a handful of spinach or mixed greens down the center of each tortilla.
06 - Top the greens with the chickpea curry salad, then add carrot and cucumber strips.
07 - Fold in the sides and roll up tightly into a wrap. Slice in half and serve immediately, or wrap tightly and refrigerate for up to 24 hours.

# Expert Tips:

01 -
  • Ready in twenty minutes with zero cooking, which means even on chaotic days you can eat something that feels intentional.
  • The curry-spiced chickpea filling is creamy enough to feel indulgent but light enough that you won't need a nap afterward.
  • It travels beautifully wrapped in foil, making it secretly your best lunch-to-work option.
02 -
  • Don't skip rinsing the canned chickpeas properly—their starchy liquid makes everything pasty and defeats the purpose of having texture.
  • Warm tortillas are essential; cold ones crack and ruin the whole presentation, which I discovered by being stubborn.
03 -
  • Cut your vegetables as finely as possible—thicker pieces slide around inside the wrap and mess up your bites, while thin pieces integrate perfectly with each layer.
  • The maple syrup is crucial even though it's small; it softens the curry's sharpness and makes the whole thing feel balanced instead of one-note.
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