Best Vegan Spicy Chickpea And Mango Wraps Recipes

Spicy Chickpea Wraps with Spinach and Avocado image

Provided by Deryn Macey

Categories Entree

Time 10m

Yield 6

Number Of Ingredients 10

2 14 oz or 1 28 oz can of chickpeas, drained and rinsed (approx. 3.5 cups)
2-3 tbsp Sriracha sauce (start with 2 tbsp, add more as needed or to taste)
2-3 tbsp vegan mayo or tahini (start with 2 tbsp, add more as needed or to taste)
1-2 tbsp fresh lemon juice (start with 1 tbsp, add more as needed or to taste)
1 tsp garlic powder
salt and pepper, to taste
1 cup lightly packed cilantro, chopped
large tortillas
spinach
1/2 avocado per wrap

Steps:

Either place the chickpeas in a blender or food processor and pulse until the chickpeas are mostly broken down or mash them in a bowl with a fork or potato masher. It should be chunky but starting to hold together.
Combine the chickpea mixture in a mixing bowl with everything except the spinach and avocado. Mix well. The mixture should resemble egg or tuna salad. Adjust the amount of sriracha, mayo and lemon to taste or desired consistency.
To assemble the wraps, place a scoop of the chickpea mixture into each wrap then top with spinach and avocado. Season with salt and pepper, if desired.
Roll them up and enjoy!

Nutrition Facts : ServingSize 1/6th of chickpea salad, Calories 130 calories, Sodium 394 mg, Fat 5 g, Carbohydrate 17 g, Fiber 5 g, Protein 6 g

Vegan Spicy Chickpea and Mango Wraps image

Provided by Karielyn Tillman - The Healthy Family and Home

Time 20m

Yield 2 - 4 servings

Number Of Ingredients 24

1 cup organic mango (peeled, cubed)
1 cup "Whole Foods Market baby spinach" (chopped)
1/4 cup organic purple onions (diced)
1 bag "365 Everyday Value Naan Bread"
1 can "365 Everyday Value garbanzo beans" (aka chickpeas, 15.5 ounce can, drained)
1 teaspoon 100% pure avocado oil
2 cloves organic garlic (freshly crushed)
1 tablespoon organic lime juice (freshly squeezed)
1 tablespoon organic cilantro (chopped)
1/2 teaspoon 365 Everyday Value organic ground chipotle powder
1/4 teaspoon Himalayan pink salt
1 organic avocado
1 teaspoon organic lime juice (freshly squeezed)
1 clove organic garlic (freshly crushed)
1/2 organic jalapeno (diced)
1 tablespoon organic cilantro (chopped)
1/8 - 1/4 teaspoon Himalayan pink salt
1 1/2 cups Whole Foods Market organic raw cashews
1 1/4 cup purified/filtered water
1/2 cup organic cilantro (chopped)
1/2 cup organic onions (diced)
1 organic jalapeno
1 tablespoon organic lemon juice (freshly squeezed)
1 teaspoon Himalayan pink salt

Steps:

Prepare the veggies and fruit: Dice the onions and jalapeno, chop the spinach and cilantro, peel and cube the mango. Set aside.
Add the can of garbanzo/chickpeas (drained), avocado oil, chipotle powder and Himalayan pink salt to a skillet and saute' on medium/high heat for approximately 4-5 minutes, or until the garbanzo/chickpeas are slightly crispy.
Remove from heat and add the cubed mango pieces and chopped cilantro.
Gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust seasonings to your preference. Set aside.
Add the avocado to a small bowl and mash with a fork until it becomes creamy and smooth.
Add the remaining ingredients for the avocado spread and stir everything together well. Adjust seasonings to your preference. Set aside.
Add all the ingredients for the jalapeno dressing to a Vitamix and blend until it is creamy and smooth. Adjust seasonings to your preference. Set aside.
(1) Naan Wrap
(1) tablespoon of avocado spread
(1) small handful of chopped spinach
(1/4) of the garbanzo/chickpea mixture
(1-2) teaspoons diced onions
(1-2) tablespoons jalapeno dressing
(1) small sprinkle of chopped cilantro for garnish