Vegan Creamy Sun-Dried Wraps

Last Tuesday, I was staring at my pantry wondering what could stretch a can of chickpeas into something that felt like an actual meal, when the jar of sun-dried tomatoes caught the light and suddenly clicked. That tangy, umami punch paired with creamy vegan mayo sounded like it could taste like something special, so I started mashing and mixing right there on my kitchen counter. Twenty minutes later, these wraps were ready, and my coworker wouldn't stop asking for the recipe, which told me everything I needed to know.

I made these for my sister's meal prep Sunday, and she texted me three days in a row asking if I could send her the amounts again because she kept running out. There's something about wrapping up all those colors and textures that makes people feel like they're eating something fancy, even though you're just throwing things in a tortilla.

Ingredients

• Chickpeas (2 cans, drained and rinsed): These become your base, and rinsing them is actually worth it—it helps them stay creamy instead of becoming grainy, which I learned by skipping this step once.
• Vegan mayonnaise (1/2 cup): This is your moisture and richness all at once; don't skimp on quality here because it's the backbone of the whole salad.
• Dijon mustard (1 tablespoon): Just one tablespoon adds a sharp brightness that makes people wonder what that delicious tangy thing is.
• Sun-dried tomatoes in oil (1/2 cup, drained and chopped): These carry all the flavor, so buy the ones packed in oil rather than dry—they're worth the few extra dollars.
• Celery (2 stalks, finely diced): The crunch matters here; it stops the wrap from feeling mushy and gives your mouth something to do.
• Red onion (1/4 cup, finely diced): This adds a sharp bite that balances the richness of the mayo and the sweetness of the sun-dried tomatoes.
• Fresh parsley (2 tablespoons, chopped): Don't use the dried stuff; fresh herbs wake everything up and make it taste alive.
• Lemon juice (1 tablespoon): A squeeze of acid keeps the whole thing from tasting heavy and brings the flavors into focus.
• Garlic powder (1 teaspoon): Use real garlic powder, not garlic salt, so you can control the salt level yourself.
• Smoked paprika (1/2 teaspoon): This tiny amount gives you a whisper of smoke that people can't quite place but absolutely love.
• Salt and black pepper: Taste as you go and be generous; the seasoning is what separates this from tasting like nothing at all.
• Flour tortillas (4 large): Whole wheat or regular both work, but let them sit out for five minutes before rolling so they don't crack.
• Mixed salad greens (2 cups): Baby spinach and arugula both add peppery notes that play nicely with the sun-dried tomatoes.
• Carrot (1 medium, julienned or grated): Grating works fastest and distributes the carrot more evenly through each wrap.
• Cucumber (1/2 medium, thinly sliced): This adds cooling freshness and keeps the whole thing from feeling too heavy.

Instructions

Get Your Chickpeas Ready:

Drain and rinse your canned chickpeas, then dump them into a large bowl and start mashing with a fork or potato masher. You want them mostly broken up but still with some texture—you're going for something between chunky and creamy, not a smooth paste.

Build Your Salad:

Add the vegan mayo, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, and smoked paprika to your mashed chickpeas. Fold everything together until it looks creamy and well combined, then taste it and adjust the salt and pepper until it tastes the way you want.

Prep Your Wraps:

Lay out each tortilla and layer a handful of greens on the lower half, then scatter some grated carrot and cucumber slices over top. Don't overstuff—leave some room for the chickpea salad or everything will burst out the sides when you roll it.

Fill and Roll:

Spoon about half a cup to three-quarters of a cup of the chickpea mixture onto each wrap, right on top of your veggies. Start rolling from the bottom, tucking in the sides as you go, and keep it tight enough that it holds together but not so tight that it falls apart.

Serve and Enjoy:

Slice your wraps in half if you like (it makes them easier to eat), and serve them right away while the tortillas are still pliable. If you're meal prepping, wrap them loosely in foil or parchment and eat within a day for the best texture.

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My friend brought these to a potluck and someone asked if they were store-bought because they looked so professional. When I found out she'd told people I made them, I realized this recipe had somehow crossed over from easy weeknight thing to something people actually want to eat.

The Secret to Creamy Chickpea Salad

The key to making chickpea salad taste less like health food and more like something indulgent is understanding that mashing matters. You're not trying to make hummus, and you're not leaving them whole—you want a texture that's broken enough to absorb all those flavors but still chunky enough to feel substantial. I spent one dinner night mashing chickpeas too much and created a paste that tasted like wet flour, so now I stop while I can still see individual chickpea pieces.

Why Sun-Dried Tomatoes Are Worth the Splurge

Fresh tomatoes would water down this salad and turn the wraps soggy by lunchtime, but sun-dried tomatoes are concentrated flavor in every bite. They're tangy, slightly sweet, and bring an umami depth that makes people think you put way more work into this than you actually did. The first time I tried this with regular chopped tomatoes I wondered why everything tasted washed out, and switching back to sun-dried tomatoes was like turning up the volume on a quiet song.

Making These Work for Your Crowd

These wraps are naturally vegan and dairy-free, but they're also flexible enough to adapt when someone at your table has different needs. If you're serving these at a gathering, set out the components separately and let people build their own so they can add avocado, swap in fresh basil, or skip things they don't love. A few quick notes to keep in mind:

• Swap regular flour tortillas for gluten-free wraps if needed, just warm them up first so they don't crack when you roll.
• Make sure your vegan mayo is nut-free if that matters for your crowd, since some brands sneak tree nuts into the ingredients.
• Prep everything the night before except the actual wrapping, and you'll have lunch ready in five minutes flat.

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These wraps became one of those recipes I don't think about anymore because they've just become part of what I cook when I want something that tastes good and doesn't make me feel like I spent all day in the kitchen. That's when you know a recipe has stuck around for real.

Recipe FAQs

→ How do I make the chickpea mixture creamy?

Mash the chickpeas until mostly broken down but with some texture, then combine with vegan mayonnaise and Dijon mustard until smooth and creamy.

→ Can I use gluten-free wraps for this dish?

Yes, gluten-free tortillas or wraps can be used as a substitute to accommodate dietary preferences.

→ What fresh vegetables complement these wraps?

Mixed salad greens like baby spinach, arugula, and romaine, along with julienned carrot and thin cucumber slices, add great crunch and freshness.

→ Are there any suggested flavor variations?

Consider adding sliced avocado for extra creaminess or swapping parsley for fresh basil to change the flavor profile.

→ What spices enhance the chickpea blend?

Garlic powder, smoked paprika, salt, and black pepper lend depth and a subtle smoky note to the creamy mixture.

→ How should I store the prepared wraps?

Wraps are best served fresh but can be stored in an airtight container in the refrigerator for up to 24 hours to maintain freshness.