Vegan Creamy Sun-Dried Wraps (Printer View)

A protein-packed wrap with creamy chickpea salad, sun-dried tomatoes, fresh herbs, and crisp veggies for a bright meal.

# What you'll need:

→ Chickpea Chicken Salad

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1/2 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
05 - 2 stalks celery, finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper, to taste

→ For the Wraps

12 - 4 large flour tortillas or gluten-free wraps
13 - 2 cups mixed salad greens (baby spinach, arugula, or romaine)
14 - 1 medium carrot, julienned or grated
15 - 1/2 cucumber, thinly sliced

# Method:

01 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some texture for authenticity.
02 - Add vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, and smoked paprika. Mix until well combined and creamy. Adjust seasoning with salt and pepper as needed.
03 - Lay out tortillas and layer each with a handful of salad greens, julienned carrot, and cucumber slices.
04 - Spoon 1/2 to 3/4 cup of the chickpea salad mixture onto each prepared wrap.
05 - Roll each tortilla tightly, tucking in the sides as you go. Slice in half if desired and serve immediately.

# Expert Advice:

01 -
  • It's ready in twenty minutes flat, which means lunch doesn't feel like a production.
  • The sun-dried tomatoes give it this tangy sophistication that makes people forget they're eating chickpeas.
  • One batch makes four wraps, so you can meal prep or feed a small crowd without doubling anything.
02 -
  • If your sun-dried tomatoes are packed in oil, drain them well or your wraps will become oily and slippery; I learned this the hard way on my kitchen floor.
  • Don't mash the chickpeas into a paste—the texture is everything, and little chunks are what make this feel like real chicken salad rather than spread.
03 -
  • Prepare the chickpea salad mixture the night before and store it in the fridge; the flavors actually deepen and blend together beautifully overnight.
  • Assemble the wraps just before eating so the tortillas don't get soggy from the filling, but prep all your vegetables ahead of time to make assembly quick and smooth.
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