Vegan Creamy Sun-Dried Wraps (Print Version)

Protein-packed plant-based wraps with creamy chickpea blend, sun-dried tomatoes, and fresh veggies.

# Ingredient List:

→ Chickpea Chicken Salad

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1/2 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
05 - 2 stalks celery, finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper to taste

→ For the Wraps

12 - 4 large flour tortillas or gluten-free wraps
13 - 2 cups mixed salad greens, such as baby spinach, arugula, or romaine
14 - 1 medium carrot, julienned or grated
15 - 1/2 cucumber, thinly sliced

# How to Make:

01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken up while maintaining some texture for structure.
02 - Add the vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly until well combined and creamy. Taste and adjust seasoning as needed.
03 - Lay out each tortilla and layer with a handful of salad greens, julienned carrot, and thinly sliced cucumber.
04 - Spoon approximately 1/2 to 3/4 cup of the chickpea salad mixture onto each prepared wrap.
05 - Roll up each tortilla tightly, tucking in the sides as you progress. Slice diagonally in half if desired and serve immediately.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, making it perfect for when you need lunch that feels like you actually tried.
  • The sun-dried tomatoes give you that restaurant-quality tang without any fussy techniques or weird ingredients.
02 -
  • Don't skip rinsing the chickpeas—the starchy water makes the salad taste chalky and thick instead of creamy.
  • The sun-dried tomatoes should come from a jar of oil, not the dry kind, because they need that softness and richness to blend properly.
03 -
  • Warm your tortillas in a dry skillet for 30 seconds on each side right before assembling—they'll roll better and taste fresher.
  • Make the chickpea salad a day ahead and let it sit in the fridge overnight; the flavors get even more blended and delicious.
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