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Vegan Tortilla Wrap

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This vibrant and flavorful vegan tortilla wrap is packed with chickpeas, crunchy carrots, cabbage, creamy avocado, and a zesty tahini dressing. It’s a quick, no-cook meal perfect for lunch or dinner and can be customized with your favorite vegetables and spreads.

  • Author: Tina
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 large wraps
  • Category: Dinner
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan

Ingredients

1 (15 oz) can chickpeas, drained and rinsed

1 teaspoon olive oil

1 tablespoon tahini

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon salt

1 avocado, sliced into thin strips

1/2 cup shredded carrots

1/2 cup thinly sliced cabbage

2 (8-inch) flour tortillas (or whole wheat, gluten-free, or lettuce wraps)

Instructions

  1. In a large bowl, whisk together olive oil, tahini, Dijon mustard, lemon juice, garlic powder, onion powder, and salt until smooth.
  2. Add the chickpeas to the bowl and mash them with a fork until mostly broken down and well combined with the dressing.
  3. Warm the tortillas briefly to make them more pliable (optional but recommended).
  4. Divide the mashed chickpeas, shredded carrots, cabbage, and avocado evenly between the tortillas.
  5. Wrap tightly, slice in half, and serve immediately. Use toothpicks to hold wraps together if needed.

Notes

  • Use hummus or vegan mayo in place of avocado for creaminess if desired.
  • Feel free to substitute chickpeas with white beans, tofu, or tempeh.
  • To store, keep fillings and tortillas separate and assemble when ready to eat.
  • Other dressing options include vegan ranch, Caesar, or cilantro sauces.
  • Double the recipe for meal prep or sharing.

Nutrition

Find it online: https://cheftinaskitchen.com/vegan-tortilla-wrap/