Ingredients
1 (15 oz) can chickpeas, drained and rinsed
1 teaspoon olive oil
1 tablespoon tahini
1 teaspoon Dijon mustard
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1 avocado, sliced
1/2 cup shredded carrots
1/2 cup thinly sliced cabbage
2 (8-inch) tortillas
Instructions
- In a large bowl, whisk together olive oil, tahini, Dijon mustard, lemon juice, garlic powder, onion powder, and salt.
- Add the chickpeas to the bowl and mash with a fork until mostly mashed but still a bit chunky.
- Lay out the tortillas on a flat surface. Divide the mashed chickpeas, avocado slices, shredded carrots, and cabbage evenly between the tortillas.
- Wrap tightly, slice in half, and serve immediately.
Notes
- Warm tortillas briefly in the microwave with a damp towel for easier wrapping.
- Substitute chickpeas with other beans, tofu, or tempeh for variety.
- Use hummus or vegan mayo in place of avocado if desired.
- Store unassembled fillings in the fridge and wrap fresh when ready to eat.
- Add extra spices or a splash of hot sauce for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 3 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg
