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Vegan Creamy Sun-Dried Tomato Wrap

A quick and delicious wrap filled with creamy chickpea and sun-dried tomato goodness, perfect for lunch or a snack.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Mediterranean, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1/2 cup vegan mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 4 large flour tortillas or gluten-free wraps
  • 2 cups mixed salad greens (baby spinach, arugula, or romaine)
  • 1 medium carrot, julienned or grated
  • 1/2 cucumber, thinly sliced

Method
 

Preparation
  1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some texture.
  2. Add the vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix until well combined and creamy. Adjust seasoning as needed.
  3. Lay out the tortillas and layer each with a handful of salad greens, carrot, and cucumber slices.
  4. Spoon approximately 1/2 to 3/4 cup of the chickpea salad mixture onto each wrap.
  5. Roll up each tortilla tightly, tucking in the sides as you proceed. Slice in half if desired and serve immediately.

Notes

For extra flavor, serve with a colorful side salad, drizzled with balsamic glaze or lime juice. Leftover chickpea filling can be stored in the fridge for up to 3 days.