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
Calories: 483kcal
Ingredients
- 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
Instructions
- 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!
Notes
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.
Nutrition
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
