Save These wraps landed on my lunch rotation after a friend mentioned she'd been eating the same sad desk salad all week. I threw together what I had—some chickpeas, coconut yogurt, a pinch of curry powder—and suddenly we were both raving about how something so simple could taste like it belonged in a proper café. The magic was in that creamy coconut base mixed with just enough spice to make your taste buds perk up, without overwhelming everything else. Now I make a batch on Sunday and find myself reaching for these instead of the usual tired sandwich.
I remember bringing these to a potluck where someone had assumed all vegan food would be kale salad and sad energy. Their eyes lit up when they bit into one—the creaminess caught them off guard, and then the curry spice kicked in. By the end of the afternoon, I'd written the recipe down three times for people asking how to make them at home. It's one of those dishes that quietly converts people, not through preaching but through pure deliciousness.
Ingredients
- Cooked chickpeas (2 cups, drained and rinsed): The foundation of everything—they're sturdy enough to mash but still hold shape, giving you that satisfying texture without being mushy.
- Coconut yogurt (1/3 cup, unsweetened): This is the secret to the creaminess that makes people ask if there's actual cream involved; unsweetened keeps it from tasting like dessert.
- Vegan mayonnaise (2 tablespoons): A small amount adds richness and helps bind the filling, keeping it from being too watery.
- Mild curry powder (1 tablespoon): Use mild unless you want heat—this amount gives warmth and complexity without overpowering other flavors.
- Lime juice (1 tablespoon): Brightens everything and prevents the filling from tasting one-dimensional; don't skip this.
- Maple syrup (1 teaspoon): A touch of sweetness rounds out the spices and balances the acidity from the lime.
- Sea salt and black pepper: Your seasoning checkpoint—taste as you go and adjust to your preference.
- Celery, red bell pepper, red onion (1/2 cup each, finely diced): These vegetables add crunch and freshness without overwhelming the curry flavor.
- Fresh cilantro (2 tablespoons, chopped): Herbaceous and unexpected, it ties the whole thing together with brightness.
- Large flour or whole wheat tortillas (4): Go soft and pliable, not dried out; warm them slightly if they're stiff so they don't crack when rolling.
- Baby spinach or mixed greens (1 cup): Keeps the wrap light and adds nutritional punch without changing the flavor profile.
- Carrot and cucumber: Julienned or sliced thin, these add crispness and visual appeal while keeping things fresh and cool.
Instructions
- Break down the chickpeas:
- Pour your drained chickpeas into a bowl and use a fork or potato masher to crush them roughly—you want some texture still visible, not a smooth paste. Leave maybe a quarter of them mostly whole so you get little bursts of flavor as you eat.
- Build the creamy base:
- Add your coconut yogurt, vegan mayo, curry powder, lime juice, maple syrup, salt, and pepper to the chickpeas. Stir everything together until you can't see streaks of yogurt anymore and the whole mixture has turned a warm golden color from the curry.
- Fold in the fresh stuff:
- Add your diced celery, bell pepper, red onion, and cilantro last so you can see exactly how much of each is going in. Gently fold these in rather than mixing aggressively—you want to keep them distinct and crunchy.
- Taste and season:
- This is the moment to trust your instincts; take a bite straight from the bowl and ask yourself if it needs more salt, more lime, or more curry. Season should make your mouth feel alive, not overwhelmed.
- Prep your wrap station:
- Lay out your tortillas and have all your components ready—spinach, grated carrot, sliced cucumber, and your finished chickpea salad. If your tortillas feel stiff, warm them for 10 seconds in a dry skillet so they become pliable.
- Layer with purpose:
- Place a handful of spinach down the center of each tortilla, then top with a generous scoop of the chickpea mixture, then add your carrot and cucumber strips. Don't overload or rolling becomes a wrestling match.
- Roll with confidence:
- Fold in the two short sides first to keep fillings from escaping, then roll tightly from one long side toward the other, using the final edge to seal it closed. A tight roll keeps everything together and makes it easier to eat.
- Serve or store:
- Cut each wrap in half and serve immediately while it's still cool and crisp, or wrap tightly in foil or parchment and refrigerate up to 24 hours. Cold wraps are actually fantastic for lunch the next day.
Save There's something satisfying about wrapping these up on a quiet morning, knowing lunch is handled without any thinking later. They've become my version of meal prep that doesn't feel like punishment—I'm actually excited to eat them.
Why the Creamy Curry Works
The combination of coconut yogurt and a small amount of mayo creates a texture that's rich without being heavy, and the curry powder adds depth that keeps things interesting. I learned this by accident when I ran out of regular vegan mayo and started experimenting with different ratios—too much mayo and it gets oily, too much yogurt and it becomes more salad than filling. The sweet note from the maple syrup is subtle but crucial; it softens the spice and keeps your palate from getting tired partway through eating. The lime juice does the real work though, cutting through everything and making each bite feel bright and fresh.
Make-Ahead Magic
These wraps are actually better the next day because the flavors meld and deepen—the curry powder continues to infuse throughout the chickpea mixture, and everything tastes more cohesive. Keep them wrapped tightly in foil or parchment to prevent the tortilla from drying out, and store them in a container in the coldest part of your fridge. I've successfully eaten these three days after making them, though by day two the vegetables start releasing their water. The chickpea salad itself lasts up to five days on its own, so you can make the filling and assemble wraps fresh each morning if you prefer.
Variations That Keep It Interesting
Once you have the base down, these wraps become a canvas for whatever you have in your kitchen. I've added shredded radishes for extra crunch, swapped the cilantro for parsley when I was out, and even stirred in some mango chutney straight into the filling when I was in the mood for something sweeter. Some versions have seen sliced avocado tucked in, roasted chickpeas sprinkled on top for texture, or a drizzle of tahini mixed into the base. The beautiful part is that the curry coconut foundation is flexible enough to handle all of these without losing its identity.
- Try adding crispy chickpeas on top for a textural contrast that makes each bite interesting.
- Mango chutney, either stirred in or served on the side, adds tropical brightness that pairs beautifully with the curry.
- A spread of hummus on the tortilla before assembly adds another layer of creaminess if you want extra richness.
Save These wraps taught me that vegan lunch doesn't have to feel like deprivation, and that a little curry powder and coconut yogurt can turn chickpeas into something genuinely exciting. I hope they become a regular part of your rotation too.
Recipe FAQ Section
- → How long do these wraps keep in the refrigerator?
These wraps stay fresh for up to 24 hours when wrapped tightly and refrigerated. For best results, prepare the chickpea salad separately and assemble the wraps just before serving to prevent the tortillas from becoming soggy.
- → Can I make the chickpea salad ahead of time?
Absolutely! The chickpea salad actually develops more flavor when refrigerated for a few hours or overnight. Store it in an airtight container and assemble the wraps when ready to eat.
- → What can I use instead of coconut yogurt?
Plain unsweetened vegan yogurt works perfectly as a substitute. You can also use mashed avocado for extra creaminess or increase the vegan mayonnaise slightly for a richer texture.
- → How can I add more protein to these wraps?
Consider adding diced tofu, tempeh bacon, or hemp seeds to the chickpea salad. You could also serve with a side of hummus or spread a layer of tahini inside the tortilla before assembling.
- → Are these wraps freezer-friendly?
While these wraps are best enjoyed fresh, you can freeze the chickpea salad mixture for up to one month. Thaw overnight in the refrigerator and assemble with fresh tortillas and vegetables when ready to serve.
- → What other vegetables work well in these wraps?
Shredded cabbage, thinly sliced radishes, julienned bell peppers, or fresh mint leaves all complement the curry flavors beautifully. Choose crunchy vegetables that hold their texture well.