Crunchy cabbage, cucumber, and chickpeas make these wraps a quick lunch. A lemon-tahini sauce ties everything together.
Prep: 15 minutes · Serves: 2
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 large vegan tortillas
- 1 cup shredded red cabbage
- ½ cucumber, cut into thin sticks
- 1 small carrot, shredded
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 small garlic clove, grated
- 2 to 3 tablespoons water
- ¼ teaspoon fine salt, or to taste
Directions
- Whisk the tahini, lemon juice, garlic, and salt. Add water one tablespoon at a time until the sauce is easy to drizzle.
- Lightly mash half the chickpeas with a fork. Stir in the remaining chickpeas and half the sauce.
- Divide the cabbage, cucumber, carrot, and chickpeas between the tortillas. Spoon the remaining sauce over the filling.
- Fold in the sides, roll tightly, and slice in half.
Make ahead: Pack the filling, tortillas, and sauce separately and assemble just before eating.
Estimated nutrition per serving
One wrap (half the recipe): approximately 530 calories, 18 g protein, 65 g carbohydrates, 12 g fiber, and 22 g fat.
Estimate assumes two large flour tortillas at about 200 calories each. Values vary with the tortilla, tahini, and chickpea brands. USDA FoodData Central.
