Last updated on December 28th, 2019 at 08:24 pm
These healthy chickpea wraps come together in around 20 minutes and are so so good! And if you play your cards right – these will also work for meal prep! This recipe is vegan and high-fiber.
You know how sometimes you’re really hungry and this happens…
It happens to me every day. This is actually me in the gif. SURPRISE: I’m Jennifer Lawrence. I’ve been writing here under cover.
OMG, that would’ve been so cool. I actually laughed out loud at my own stupid joke.
Anyway. Back to the hunger games and pizza. So you want pizza, but you realize you’ve got so many leftovers in your fridge, that you need to do something about them. Because you’re a good person and you also pretend to eat healthy and to never waste food. And also, we both know – no pizza on a white horse is coming anytime soon to save you.
So when that time comes…It’s amazing what a can of chickpeas, an old eggplant and some aging tortillas can do for you. I call it the miracle of life.
For these wraps I used the delicious 15-minute chickpea skillet I shared last week and they turned out awesome. Spicy, flavorful, satisfying and really filling. And healthy too, we’ve even got some fresh cabbage in there…
Honestly, they make me drool right now, but I will not drool, I will drink water, because later I’m having dinner at my dads and I’m saving myself for that. Does that sound weird?
To meal prep these wraps: Keep the chickpeas, salad, the sauces and tortillas separate and don’t feel sorry for them. They’ll be back together again in a day or two. Also about that avocado, well – don’t make a sauce – open it right before serving. Because I made it before that and then the next day did not want to eat it. So now I would just use half and then wrap the other half and keep it in the fridge until it’s time to eat again. You could also use other sauces that keep well in the fridge for up to 3 days – like this one and this one.
- chickpea skillet
- 1 cup cabbage
- avocado dill sauce
- 5 olives
- 1/2 cucumber
- Chop olives, cabbage, cucumbers. Fill a large tortilla with 2 Tbsp chickpea skillet, 1 Tbsp avocado dill sauce, chopped olives, cabbage, cucumber. Additionally you can add a garlicky yogurt sauce, tahini sauce, herby tzatziki sauce or
- spicy vegan cream cheese (all make it even more delicious!)
- Wrap as well as you can and enjoy!
For the tahini sauce: use 1 tbsp tahini with 1 tbsp lemon juice, mix and add water gradually until the sauce gets creamy, then add minced garlic.
For meal prep: keep all parts - sauces, chickpea skillet, chopped vegetables and tortillas separately and assemble right before eating.
Amount Per Serving: Calories: 334 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 2mg Sodium: 357mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 11g Sugar: 8g Sugar Alcohols: 0g Protein: 10g
Well I hope you enjoy these delicious chickpea wraps! Let me know if you have any questions and if you make them – tell me how it went!