Roasted Chickpea Wraps

These roasted chickpea wraps are filled with veggies, a creamy mayo sauce, and the chickpeas have a delicious smoky flavour. The wraps are made up of the smoky chickpeas, lettuce, avocado, tomato and the creamy sauce. The leftover roasted chickpeas can be saved for later and used in salads or wraps. This will become one of your go-to summer lunches!

Prep time: 5 minutes

Cook time: 20 minutes

Servings: 2 wraps

Ingredients

• 1 can of chickpeas (540mL)
• 1/4 cup nutritional yeast
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp smoked paprika
• 3/4 tsp maple syrup
• 3 cups chopped lettuce
• 1/2 avocado
• 1 small tomato
• 2 large tortillas (or gluten-free tortillas)

Mayo Sauce

• 1/2 cup vegan mayo (see notes for oil-free)
• 1/2 lemon (about 1 1/2 tbsp of lemon juice)
• 1/2 tsp garlic powder
• Pinch of salt

Equipment

• Lined baking sheet
• Frying pan

Instructions

1. Preheat oven to 400F.
2. Drain and rinse the chickpeas, then add them to a mixing bowl with nutritional yeast, soy sauce, smoked paprika and maple syrup. Mix well, then spread the chickpeas on a lined baking sheet.
3. Roast the chickpeas for 16-18 mins.
4. Prepare the mayo sauce by mixing together vegan mayo, juice from 1/2 of a lemon, garlic powder and a pinch of salt. If you like a little spice, feel free to add some hot sauce as well!
5. Chop enough lettuce for 2 wraps (roughly 3 cups of lettuce), then pour about 1/3 of the mayo sauce over the lettuce and toss it well.
6. Slice half of an avocado and a tomato.
7. Once the chickpeas are ready, remove them from the oven.
8. Assemble your wraps by adding some mayo sauce on the bottom, then lettuce, roasted chickpeas, avocado slices, and tomato slices. Fold in the sides, then tightly roll the wrap.
9. Once both wraps are made, add them to a frying pan on medium heat. Fry each side for 1 or 2 minutes, then cut the wraps in half and enjoy immediately!

Notes

*For an oil-free version, simply replace the creamy mayo sauce with hummus (such as this homemade hummus!).

*You will have leftover roasted chickpeas, which are great to store in the fridge and use in salads or wraps later! If you prefer to not have any leftover, simply use half the can of chickpeas (along with half of the remaining ingredients: 2 tbsp nutritional yeast, 1 tbsp soy sauce, 1/4 tsp smoked paprika, 1/2 tsp maple syrup).