Description
Delight in these Vegan Creamy Sun-Dried Tomato Wraps, filled with chickpeas, fresh veggies, and a luscious creamy dressing that brings joy to every bite.
Ingredients
Scale
- 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
- 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
Instructions
- Mash the chickpeas in a large mixing bowl using a fork or potato masher until mostly broken up but still chunky.
- Combine the mashed chickpeas with vegan mayonnaise, Dijon mustard, sun-dried tomatoes, diced celery, diced red onion, chopped parsley, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix thoroughly.
- Assemble each tortilla by layering mixed salad greens, julienned carrots, and sliced cucumber in the center.
- Add approximately 1/2 to 3/4 cup of the chickpea salad mixture over the veggies on each wrap.
- Roll each tortilla tightly, tucking in the sides as you go. Optionally, slice each wrap in half.
- Serve immediately for the best flavor and texture.
Notes
Feel free to customize fillings with your favorite veggies or herbs. For a crunchy texture, grill the wraps briefly before serving.
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg