VEGAN MASHED CHICKPEA AVOCADO WRAPS (Quick and delicious!)
Creamy avocado, hearty chickpeas, and rich vegan mayo come together in these vibrant and flavorful Vegan Chickpea Avocado Wraps. Perfectly satisfying, quick, and easy to prepare!
Equipment
- mixing bowls
- Fork or Potato Masher
- spatula
Ingredients
- 1 can chickpeas (15 oz / 425 g chickpeas, rinsed and drained)
- 1 avocado (ripe)
- 2 Tbsp vegan mayo (See recipes in the notes)
- 1 Tbsp lemon juice
- ¼ tsp garlic powder
- Salt and pepper (to taste)
- 1 tsp Dijon mustard
- ½ cup carrot (40 g grated carrot)
- ½ cup leafy greens (30 g chopped spinach or leafy greens)
- ¼ cup red onion (30 g finely chopped)
- 4 tortillas (large, whole wheat, or gluten-free)
- Green leaf lettuce, tomato slices, cucumber slice (optional)
Instructions
- Mash Chickpeas and Avocado: Mash chickpeas and avocado until creamy yet slightly chunky in a medium bowl.
- Add Mayo and Seasonings: Add vegan mayo, lemon juice, garlic powder, salt, and pepper, and Dijon mustard. Mix thoroughly until combined.
- Fold in Veggies: Gently fold grated carrot, spinach or greens, and chopped red onion into the mixture.
- Assemble Wraps: Spread the chickpea, avocado, and mayo filling evenly on tortillas. Add lettuce, tomato slices, and cucumber, if desired.
- Roll and Serve: Tightly roll wraps, slice in half, and serve fresh!
Notes
- Make-Ahead: Prepare the chickpea-avocado filling up to 2 days in advance. Store in an airtight container in the fridge and assemble wraps when ready to serve.
- Storage: Wraps taste best fresh. If storing leftovers, refrigerate filling separately and assemble just before eating.
- Gluten-Free Option: Ensure wraps or tortillas are certified gluten-free if necessary.
- Extra Flavor: Drizzle hot sauce or sprinkle red pepper flakes before rolling wraps for a spicy kick.
- Meal Prep: Ideal for quick meal-prep lunches. Store filling in individual containers and assemble as needed.
- Soy-free mayo
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