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 into thin strips
1/2 cup shredded carrots
1/2 cup thinly sliced cabbage
2 (8-inch) flour tortillas
Instructions
- In a large bowl, whisk together olive oil, tahini, Dijon mustard, lemon juice, garlic powder, onion powder, and salt.
- Add chickpeas to the dressing and mash with a fork until mostly broken down but still slightly chunky.
- Warm tortillas in the microwave for 15–20 seconds under a damp paper towel to make them more pliable.
- Divide the mashed chickpeas, avocado slices, shredded carrots, and cabbage between the two tortillas.
- Roll the tortillas tightly, slice in half, and serve immediately or store for later.
Notes
- Substitute chickpeas with other beans, crispy tofu, or tempeh for variation.
- No avocado? Use hummus or vegan mayo as a creamy alternative.
- This wrap also works great as a salad without the tortilla.
- Store components separately and assemble just before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dinner, Lunch
- Method: No Cook
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 wrap
- Calories: 375
- Sugar: 4g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
