These roasted chickpea & kale wraps are made with veggies, a creamy mayo sauce, and the chickpeas have a delicious paprika and garlic flavour. Since we’re eating more beans this year, this wrap actually contains your recommended 1/2 cup of beans (garbanzo beans, also known as chickpeas, in this case!). This will become one of your go-to easy 15-minute lunches!
Prep time: 5 minutes
Cook time: 12 minutes
Servings: 1 wrap
Ingredients
- 2/3 cup of cooked chickpeas
- 1/2 tbsp olive oil
- 1 tsp soy sauce
- 1/2 tsp maple syrup
- 1/2 tsp smoked paprika
- 1 tsp garlic power, divided
- 2 tbsp vegan mayonnaise
- 1 tbsp lemon juice
- Pinch of salt
- 2-3 large leaves of kale (or other greens)
- 1/4-1/2 avocado
- 2-3 tomato slices
- 2 heaping tbsp hummus
- 1 large tortilla (or gluten-free tortilla)
Equipment
- Air fryer or lined baking sheet
- Frying pan
Instructions
- Drain and rinse the chickpeas (if using from a can), then add them to a bowl with olive oil, soy sauce, maple syrup, paprika, and 1/2 tsp garlic powder. Mix, then spread them on a lined baking sheet and airfry for 10-11 minutes at 400F (see notes if using an oven).
- Roughly chop kale (or other greens).
- Prepare the mayo sauce by mixing together vegan mayo, lemon juice, 1/2 tsp garlic powder and a pinch of salt. If you like a little spice, feel free to add some hot sauce as well! Add in the greens and toss well.
- Once the chickpeas are ready, remove them from the air fryer/oven.
- Assemble your wrap by adding the hummus, then greens, roasted chickpeas, avocado slices, and tomato slices. Fold in the sides, then tightly roll the wrap.
- Add it to a frying pan on medium heat and fry each side for 1 or 2 minutes, then cut the wraps in half and enjoy immediately!
Notes
*If using an oven instead of air fryer, I recommend roasting for 15-18 minutes at 400F, tossing halfway through.
