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Crunchy Tandoori Chickpea Wraps | halfbakedharvest.com @hbharvest
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3.66 from 32 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
Servings: 6 wraps
Calories: 551kcal


Coconut Honey Lime Sauce

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


  • 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. 


Calories: 551kcal | 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