Let me start my saying how OBSESSED I have been with chickpeas lately! If you haven’t heard yet, chickpeas can be used for so much more than hummus. In the past month I have made taco shells, chips, Indian curry, savory pancakes, chocolate mug cake, brownies, sweet pancakes , and now chickpea wraps!
I look to the good ole internet for inspo and then I mix a couple of recipes and add my own touch to create a yummy meal. These chickpea wraps were meant to be a quick lunch/dinner recipe that can be eaten on toast, as a sandwich or in a wrap like I did.
These are vegan-friendly and it kind of reminds me of a spicy tuna wrap!
Chipotle Chickpea Wraps
- 1/4 cup vegan mayo
- 2 tsp lime juice
- 1/4 tsp chipotle powder
- 1 (16 oz) can of chickpeas
- 1/4 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 cup spring onions
- red pepper flakes (to taste)
- 1 avocado
- cabbage/ lettuce for topping
- coconut wraps or whole grain bread
In a blender, blend all ingredients for chipotle mayo.
In a bowl mash drained and rinsed chickpeas using a potato masher. Be sure to leave some whole pieces to keep a varying texture. Mix in cumin, cayenne, red pepper flakes and chopped spring onions then mix in the chipotle mayo.
Prepare sandwich bread or wrap with chickpea mixture, avocado (sliced thin) and lettuce or cabbage.
If you try this recipe or a variation of it, let me know in the comments section!