Vegan Coconut Curry Chickpea Wraps (Print Version)

Creamy curry chickpea salad with fresh vegetables wrapped in soft tortillas for a satisfying plant-based meal.

# Components:

→ Chickpea Salad

01 - 2 cups cooked chickpeas, drained and rinsed (1 can, 15 oz)
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 or whole wheat tortillas
14 - 1 cup baby spinach or mixed greens
15 - 1 medium carrot, julienned or grated
16 - 1/2 cucumber, sliced into thin strips

# Method:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some chunks for 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 everything is evenly incorporated.
04 - Taste the chickpea curry salad and adjust seasoning as needed for desired flavor balance.
05 - Lay out the tortillas 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 to each wrap.
07 - Fold in the sides of each tortilla and roll up tightly into a wrap, ensuring filling is secure.
08 - Slice wraps in half and serve immediately, or wrap tightly and refrigerate for up to 24 hours.

# Expert Advice:

01 -
  • It comes together in 20 minutes, which means you're eating lunch while others are still deciding what to have.
  • The creamy curry chickpea filling stays fresh for days, making it a make-ahead dream.
  • It tastes indulgent and restaurant-quality, but you're using pantry staples you probably already have.
02 -
  • Don't skip the lime juice or you'll end up with a one-note dish—that acid is what makes everything taste alive and prevents the curry from feeling heavy.
  • The chickpeas need to be drained AND rinsed thoroughly, or excess liquid will weep into your wrap and make it soggy by lunchtime.
03 -
  • Warm your tortillas just before assembling—a 10-second pass over a dry skillet makes them pliable and less likely to crack when you roll them.
  • Dice your vegetables the night before and store them separately so assembly in the morning takes literally five minutes.
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