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.
Servings: 2 wraps
- 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.
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