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Vegan Creamy Sun-Dried Tomato Wraps

These Vegan Creamy Sun-Dried Tomato Wraps are a delicious, budget-friendly meal perfect for lunches or quick snacks, combining flavors and textures in a simple one-bowl mix.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Mediterranean, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Chickpea Salad Filling
  • 2 cans 15 oz 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
  • to taste Salt and black pepper
Wrap Assembly
  • 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 mixing bowl, mash the drained chickpeas with a fork or potato masher, keeping some texture.
  2. Add the vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and black pepper to the mashed chickpeas. Mix until creamy and well-combined, adjusting seasoning to taste.
Assembly
  1. Lay out each tortilla and layer with a handful of mixed salad greens, julienned carrot, and thinly sliced cucumber in the center.
  2. Spoon approximately 1/2 to 3/4 cup of the chickpea salad mixture onto the veggie layer in each wrap.
  3. Roll each tortilla tightly, tucking in the sides as you go. Slice diagonally in half if desired and serve immediately.

Notes

These wraps are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. For making ahead, prepare the filling separately from the tortillas.