Easy Tikka Tofu & Chickpea Wraps with Mango Mayo

5 from 4 votes

An easy recipe for Tikka tofu and chickpea wraps with a mango chutney mayo. The perfect lunch or light dinner with Indian spices.

Prep Time10

Cook Time25

Total Time35

Course: Easy Vegan Sandwiches & Wraps, lunch

Cuisine: Indian, plant-based, vegan

Servings: wraps

Calories: 402kcal

280 g extra firm tofu (or you can press firm tofu)
230 g chickpeas (380g / 13 ½ oz tin drained, if yours is 400g / 14 oz can of chickpeas that will be ok too)
1 red onion (or white/yellow onion, peeled, halved and sliced)
2 tablespoons tikka masala paste
1 tablespoon mango chutney
1 tablespoon dried coriander (cilantro) (or fried parsley, fresh herbs are ok too)

3 tablespoons mayonnaise
2 tablespoons mango chutney
1 teaspoon lemon zest (finely grated zest from 1 lemon)
1 tablespoon lemon juice
1 tablespoons dried coriander (cilantro) (or dried parsley, fresh herbs are ok too)
½ teaspoon garlic powder (garlic granules) (or fresh garlic, crushed)
1 pinch salt and black pepper

Preheat the oven to 180 c / 160 c fan / 350 f / gas mark 4 and line a large baking sheet (sheet pan) with non-stick baking paper (parchment).
Add the drained chickpeas and onion slices to a mixing bowl and tear chunks of tofu into the bowl, then add the 3 marinade ingredients.
Toss well to coat, then spread in a single layer on the lined baking sheet and roast for 25 minutes until the tofu is crispy at the edges and the onion soft. Set aside to cool a little.
While the tofu is cooking then cooling, mix the dressing ingredients in a bowl.
To make the wraps, spread each tortilla with a good layer of the dressing, then top with a layer of baby spinach across the middle of the wrap (left to right), then top with a layer of cucumber slices.
Pile some of the tofu mixture (I use it for 3 very full wraps, but you could stretch it to 4 wraps) on the lettuce.
Top with slices of carrot, then tuck the sides of the wrap partially over the filling and lift the edge of the wrap nearest you over the filling and use that too pull the filling towards you, then roll and cut in half.
Enjoy!

You can make the filling and dressing ahead and keep each in the fridge for 3 - 4 days, so it's quick to make wraps in the morning.
Pop each tortilla in the microwave or oven for a few seconds to warm slightly before making your wraps. This will soften them and help prevent tearing.
I use the filling for 3 very full wraps, but it could stretch to 4 wraps.