Vegan Creamy Sun-Dried Wraps (Printable Version)

Creamy chickpea salad with sun-dried tomatoes and fresh veggies wrapped for a vibrant vegan meal.

# What 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

→ Wrap Assembly

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

# How to Prepare:

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

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy despite being completely plant-based, which feels like getting away with something delicious.
  • Twenty minutes from start to eating means you can satisfy that urgent hunger without the usual fuss.
  • The chickpeas give you real staying power, so you won't be hunting for snacks an hour later.
  • Everything comes together in one bowl, so cleanup is almost laughably easy.
02 -
  • If your chickpea salad feels too thick to spoon, you can add an extra tablespoon of vegan mayo, but do it slowly because it's easier to add creaminess than to fix an oversalted, overworked mix.
  • Sun-dried tomatoes vary wildly in saltiness depending on the brand, so taste before you add the full amount of salt or you might end up with something unpleasantly salty.
03 -
  • Toast your tortillas very lightly in a dry skillet before filling—it makes them sturdier and adds a subtle nuttiness that makes people wonder what you did differently.
  • Dice everything to roughly the same small size so you get a balanced bite instead of occasional chunks of celery or onion that feel out of place.
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