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Chickpea Wrap with Sriracha
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5 from 7 votes

Sriracha Chickpea & Avocado Wrap

The most delicious sriracha and avocado chickpea wrap, made with an easy chickpea sandwich filler and salad. Make a batch for the week ahead.
Prep Time12 mins
Total Time12 mins
Course: Easy Vegan Sandwiches & Wraps
Cuisine: British, vegan
Keyword: lunch, lunch wrap, vegan sandwiches, vegan wrap, wrap
Servings: 2 wraps
Calories: 483kcal


  • 2 large flour tortillas
  • 240 g chickpeas (400g/14 oz tin of chickpeas, drained and rinsed)
  • 1 handful fresh herbs (basil, parsley, chives or dill)
  • ½ red onion (finely chopped)
  • 2 tablespoons vegan mayo
  • 2 tablespoons sriracha (plus 2 teaspoons for drizzle)
  • 2 teaspoons lemon juice
  • 1 teaspoon dried dill
  • 1 teaspoon garlic powder (or granules)
  • 1 pinch salt and pepper
  • 8 slices cucumber
  • 1 handful salad leaves
  • ½ avocado


  • In a large mixing bowl add the chickpeas and mash them with a fork or a potato masher. Don't mash completely, it's nice to have some whole chickpeas or larger pieces for texture. Stop mashing just before it is completely mashed.
  • Add the red onion, 2 tablespoons of sriracha, the mayo, fresh and dried herbs, garlic and season with salt and pepper. Mix well.
  • Add half the mixture to each tortilla (about ¾ way up; leaving a border, in a sausage shape).
  • Top with slices of cucumber, and avocado, then some salad leaves.
  • Drizzle with sriracha and wrap firmly.
  • Cut in half and serve.
  • Enjoy!


The sriracha chickpea filling can be made ahead and kept in the fridge in an airtight container for 3-4 days.
Wraps are best made on the day you are serving them.
Sweet chilli sauce can be used for a milder and sweeter alternative to sriracha.


Serving: 1 wrap | Calories: 483kcal | Carbohydrates: 58g | Protein: 15g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 681mg | Potassium: 779mg | Fiber: 15g | Sugar: 9g | Vitamin A: 383IU | Vitamin C: 24mg | Calcium: 133mg | Iron: 5mg