Sriracha Chickpea & Avocado Wrap
These Sriracha Chickpea & Avocado Wraps combine creamy mashed chickpeas with tangy sriracha, zesty lemon, and crisp vegetables for a vibrant and filling vegan meal. Each bite is spicy, refreshing, and packed with plant-based protein and healthy fats — perfect for an energizing lunch or light dinner.
Equipment
- 1 large mixing bowl
- 1 fork or potato masher
- 1 cutting board
- 1 sharp knife
- 1 spoon (for mixing and spreading)
Ingredients
- 2 large flour tortillas
- 240 g cooked chickpeas drained and rinsed (from a 400 g can)
- 1 handful fresh herbs basil, parsley, chives, or dill, chopped
- ½ small red onion finely chopped
- 2 tablespoons vegan mayonnaise
- 2 tablespoons sriracha plus 2 teaspoons for drizzling
- 2 teaspoons lemon juice
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 pinch salt and black pepper
- 8 slices cucumber
- ½ medium avocado sliced
- 1 handful mixed salad leaves
Instructions
- Prepare the Chickpeas for Mashing: Start by draining and rinsing the chickpeas thoroughly under cold running water to remove any brine or excess starch. Transfer the chickpeas to a large mixing bowl. Using a fork or a potato masher, begin to mash them gently. Press down until most chickpeas are crushed but not completely smooth — a few whole or partially mashed pieces will add a nice texture and bite to your wrap. The goal is to achieve a chunky, spreadable consistency rather than a puree.
- Build the Creamy Sriracha Mixture: Once the chickpeas are mashed to your liking, add the finely chopped red onion to the bowl. Follow with vegan mayonnaise, sriracha, lemon juice, garlic powder, dried dill, and a pinch of salt and black pepper. If using fresh herbs like basil, parsley, or chives, chop them finely and add them in at this stage as well. Using a spoon or spatula, mix everything together thoroughly until all ingredients are well combined and coated. The mixture should look creamy, slightly spicy, and aromatic, with bits of herbs and onions visible throughout.
- Taste and Adjust the Seasoning: Before assembling your wraps, take a small taste of the chickpea filling. Adjust the flavor as needed — add more sriracha for extra heat, a touch more lemon juice for brightness, or an extra pinch of salt and pepper to enhance the overall taste. The balance should be creamy, tangy, and spicy all at once.
- Prepare the Fresh Fillings: On a cutting board, slice the cucumber into thin, even rounds and set them aside. Halve and peel the avocado, then cut it into smooth, even slices. Rinse and pat dry your salad leaves so they remain crisp and fresh. Arrange all your fillings within easy reach to make the assembly process quick and tidy.
- Assemble the Wrap Base: Lay one flour tortilla flat on a clean work surface or plate. Spoon about half of the chickpea mixture onto the center of the tortilla, positioning it about three-quarters of the way up the wrap and leaving a clean border around the edges. Shape the filling into a horizontal “sausage-like” line to make wrapping easier and prevent spillage. Repeat with the second tortilla.
- Add Crunch and Creaminess: Top the chickpea filling with several slices of cucumber for a refreshing crunch. Next, layer the avocado slices evenly over the cucumber. The avocado’s creamy texture perfectly balances the chickpea mixture’s spice and tang. Finally, add a generous handful of mixed salad leaves for freshness, color, and added nutrition.
- Drizzle and Enhance the Flavor: For an extra kick, drizzle about a teaspoon of sriracha sauce over the top of the fillings on each wrap. If you prefer a milder flavor, you can use sweet chili sauce instead, which adds a gentle sweetness without overpowering the other ingredients.
- Roll the Wrap Securely: To roll, fold the sides of the tortilla slightly inward over the filling, then bring the bottom edge up and roll tightly toward the top, keeping everything snug inside. Apply light pressure as you roll to help the wrap hold its shape. If the tortilla feels dry or stiff, you can warm it briefly in a dry skillet for a few seconds to make it more pliable before wrapping.
- Slice and Serve Fresh: Once the wraps are rolled, use a sharp knife to slice each one in half diagonally. This not only makes them easier to eat but also gives them an appealing, café-style presentation. Serve immediately for the freshest texture and flavor. The wraps can be enjoyed as they are, or paired with a small side salad, chips, or a light soup for a complete meal.
- Make Ahead or Store for Later: If you plan to make these wraps ahead of time, you can prepare the chickpea filling up to three days in advance and keep it refrigerated in an airtight container. Assemble the wraps just before serving to keep the tortillas from becoming soggy. For meal prep, store the filling and veggies separately and assemble fresh each day — it’s the perfect grab-and-go lunch solution.
Notes
- The chickpea and sriracha filling can be prepared up to 3–4 days ahead and stored in an airtight container in the refrigerator.
- For meal prep, keep the wraps unassembled until serving time to prevent sogginess.
- You can adjust the spice level easily — add extra sriracha for more heat or swap it for sweet chili sauce for a milder, tangier flavor.
- Use fresh herbs for a bright, fragrant taste. Dill, parsley, and chives work beautifully with chickpeas and avocado.
- To make the wrap gluten-free, use gluten-free tortillas or large lettuce leaves for a lighter, low-carb alternative.
- If you prefer extra creaminess, mix in a spoonful of mashed avocado directly into the chickpea filling.
