Vegan Creamy Sun-Dried Tomato Wraps (Printable)

A vibrant wrap with creamy chickpeas, sun-dried tomatoes, fresh herbs, and crisp vegetables for a satisfying meal.

# What You Need:

→ Chickpea Chicken Salad

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1/2 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
05 - 2 stalks celery, finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper to taste

→ Wraps and Vegetables

12 - 4 large flour tortillas or gluten-free wraps
13 - 2 cups mixed salad greens (baby spinach, arugula, or romaine)
14 - 1 medium carrot, julienned or grated
15 - 1/2 cucumber, thinly sliced

# How To Make It:

01 - In a large mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly broken up while maintaining some texture for depth.
02 - Add vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and black pepper to the mashed chickpeas. Mix thoroughly until well combined and creamy, adjusting seasonings to preference.
03 - Lay out each tortilla and layer with a handful of mixed salad greens, julienned carrot, and thinly sliced cucumber across the center of each wrap.
04 - Spoon approximately 1/2 to 3/4 cup of the prepared chickpea salad mixture onto the vegetable layer of each wrap.
05 - Roll each tortilla tightly, tucking in the sides as you progress. Slice diagonally in half if desired and serve immediately.

# Expert Advice:

01 -
  • It tastes like a deli sandwich but feels lighter and way more colorful on your plate.
  • The chickpeas get this creamy, almost chicken-salad vibe without any of the fuss of cooking meat.
  • You can prep everything ahead and assemble in seconds when hunger strikes.
02 -
  • Don't skip rinsing the chickpeas thoroughly—the starch is what makes things mushy, and this one small step changes everything about the final texture.
  • Taste your chickpea mixture before you wrap anything because adjusting seasoning after assembly is impossible, and a pinch more salt or lemon makes the whole thing sing.
03 -
  • Warm your tortillas very gently before filling—a warm wrap is more pliable and way less likely to tear or crack when you roll it.
  • If your filling seems too thick, a tablespoon or two of plant-based milk mixed into the mayo loosens it up without diluting the flavor.
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