Vegan Coconut Curry Chickpea Wraps

My friend Maya showed up one Tuesday with a container of these wraps, claiming she'd invented them during a lazy afternoon when she couldn't be bothered to cook anything complicated. One bite and I understood why she'd made four batches since then. The warm spices hit first, then that creamy coconut yogurt base, and suddenly a simple wrap felt like discovering something you didn't know you needed.

I made these for my coworker's potluck last month, genuinely nervous about whether a vegan wrap would disappear or sit untouched. It was gone in twenty minutes, and three people asked for the recipe. There's something about that combination of creamy and crunchy, warm spices and cool vegetables, that just works for everyone.

Ingredients

• Cooked chickpeas (2 cups): The foundation here, and honestly they taste so much better when you rinse away that canned liquid because it gets rid of the tinny flavor and lets the curry spices really shine through.
• Coconut yogurt (1/3 cup): This is what makes the whole thing creamy without any dairy, though I've learned the unsweetened version matters because the sweetened kind throws off the balance.
• Vegan mayonnaise (2 tablespoons): A small amount adds richness that coconut yogurt alone can't quite achieve, creating that almost chickpea salad texture you're after.
• Mild curry powder (1 tablespoon): Start with mild and you can always add more, but you can't take it out once it's in there.
• Lime juice (1 tablespoon): Fresh lime is non-negotiable here because it brightens everything and cuts through the richness in a way bottled juice just doesn't.
• Maple syrup (1 teaspoon): This tiny bit balances the spice and acid so the salad doesn't taste one-dimensional.
• Sea salt and black pepper: Season to your taste because everyone's palate is different, and this is where you make it yours.
• Fresh vegetables (celery, red bell pepper, red onion, cilantro): The finely diced approach matters because you want these to integrate into the salad, not crunch against your teeth in every bite.
• Tortillas (4 large): Whole wheat holds up better than white flour ones, and they add a nuttiness that complements the curry.
• Fresh greens, carrot, and cucumber: These add the final layer of freshness and crunch that keeps the wraps from feeling heavy.

Instructions

Mash your chickpeas:

Use a fork or potato masher and break them down until they're mostly broken but still have some texture. You're not making hummus here, so those irregular chunks matter because they keep the salad from being mushy.

Combine the creamy base:

Mix in the coconut yogurt, vegan mayo, curry powder, lime juice, maple syrup, salt, and pepper until everything is smooth and well incorporated. Taste it at this point because the next ingredients are going to dilute the flavors.

Fold in the vegetables and herbs:

Add the celery, red bell pepper, red onion, and cilantro gently so you don't break down the chickpeas further. The salad should come together as one cohesive mixture.

Adjust and taste:

This is your moment to make it perfect for your palate, so add more curry if you want depth, more lime if you want brightness, or more salt if it needs grounding.

Prep your tortillas:

Lay them out one at a time and arrange a handful of greens down the center of each one because this keeps the wrap from getting soggy and gives you something to hold onto.

Build the wraps:

Top the greens with your chickpea salad, then add the julienned carrot and cucumber strips in a line so they're distributed evenly. Roll tightly from the bottom up, tucking in the sides as you go.

Slice and serve:

Cut each wrap in half diagonally so you can see those beautiful layers inside, or wrap them tightly and refrigerate for up to 24 hours if you're planning ahead.

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My nephew asked for seconds of these at a family dinner, which meant everything to me because he's the kind of kid who usually picks around anything green. Watching him discover that you can actually love vegetables when they're prepared the right way felt like a small victory I didn't expect.

Why This Works as a Meal

There's a reason these wraps show up in my rotation at least twice a month. They're substantial enough to actually fill you up because chickpeas have real protein and fiber, but they never feel heavy or complicated. You can make a batch and eat them throughout the week without getting bored because the flavors develop and change slightly each day.

Customizing Your Wraps

I've made these a hundred different ways depending on what's in my fridge and what mood I'm in. Sometimes I add sliced radishes for extra crunch, sometimes shredded cabbage if I want something more substantial, and once I threw in some thinly sliced jalapeños because I was feeling adventurous. The core salad stays the same but those additions can completely shift the personality of the wrap.

Storage and Make-Ahead Magic

The best part about this recipe is that it actually improves as it sits in the refrigerator because those spices keep melding together and getting more complex. If you're meal prepping for the week, make the chickpea salad on Sunday and you can assemble wraps every morning without any stress. The salad keeps for up to three days, though the assembled wraps are best eaten within 24 hours before the tortilla gets too soft.

• Store the chickpea salad in an airtight container and keep it separate from the tortillas and fresh vegetables until you're ready to eat.
• If the salad dries out in the fridge, a splash of lime juice or a small spoonful of coconut yogurt brings it right back to life.
• These wraps actually travel well, so they're perfect for taking to work or packing for a picnic without worrying about them falling apart.

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These wraps turned into something I make whenever I want to feel like I'm taking care of myself and the people I'm feeding. They're proof that simple doesn't have to mean boring.

Recipe FAQs

→ How do I make the chickpea filling creamy?

Mix cooked chickpeas with coconut yogurt and vegan mayonnaise to create a smooth, creamy texture that blends well with curry spices.

→ What spices enhance the flavor of the chickpea mix?

Mild curry powder adds warmth and depth, complemented by lime juice and a touch of maple syrup for balance.

→ Can I use gluten-free wraps for this dish?

Yes, gluten-free wraps work well and make the dish suitable for gluten-sensitive diets.

→ What fresh vegetables work best in these wraps?

Spinach or mixed greens, julienned carrot, sliced cucumber, and diced celery add crispness and freshness.

→ How can I add more crunch to the wraps?

Try adding sliced radishes or shredded cabbage for extra texture and bite.

→ What storage tips keep the wraps fresh?

Wrap tightly and refrigerate up to 24 hours; assemble close to serving time to avoid sogginess.