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Crunchy Tandoori Chickpea Wraps | halfbakedharvest.com @hbharvest
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3.6 from 30 votes

Tandoori Chickpea Wraps

These vegan wraps are quick and easy to make and super tasty!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: easy recipe, vegan recipe, vegan wrap
Servings: 6 wraps
Calories: 380kcal
Author: halfbakedharvest

Ingredients

  • 2 (14 ounce) cans chickpeas, drained and rinsed
  • 4 tablespoons olive oil
  • 1/4 cup plain greek yogurt
  • 2 teaspoons ginger
  • 2 teaspoons paprika
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon kosher salt and pepper
  • 1 bunch kale, chopped
  • 2 carrots, shredded
  • 1 yellow pepper, chopped
  • 1 jalapeño, seeded + chipped
  • juice from 1/2 a lime
  • 4 large tortillas (I used Old El Paso Flour Tortillas) warmed

Coconut Honey Lime Sauce

  • 1 cup coconut cream
  • juice of 1 lime
  • 1 tablespoon honey

Instructions

  • Preheat the oven to 425 degrees F.
    Add the chickpeas, 2 tablespoons olive oil, the yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt and pepper to a baking sheet and toss well to evenly coat. Roast for 10 minutes and then stir and roast another 10-15 minutes or until the chickpeas are golden. 
    Meanwhile, make the slaw. In a medium bowl, combine the kale, carrots, yellow pepper, jalapeño, lime juice and remaining 2 tablespoons olive oil. Season with salt and toss. 
    Lay the tortillas flat and layer with chickpeas and kale. Drizzle with coconut sauce, then wrap tightly. EAT!

Coconut Honey Lime Sauce

  • In a blender, combine the coconut cream, lime juice + zest, and honey. Pulse until combined. Serve with the wraps. 

Nutrition

Calories: 380kcal | Carbohydrates: 31g | Protein: 10g | Fat: 26g | Saturated Fat: 13g | Sodium: 788mg | Potassium: 573mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6115IU | Vitamin C: 70mg | Calcium: 103mg | Iron: 3.2mg