Jerk Chickpea Wraps with Habanero Aioli
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
4 to 6 servings
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Calories
491 kcal
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Course
Side Dish, Main Course, Snacks
Jerk Chickpea Wraps with Habanero Aioli
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Chickpeas are cooked up in a skillet, smothered in flavorful sauce and stuffed into tortillas with vegan habanero aioli to make these sweet and spicy jerk chickpea wraps.
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Ingredients
For the habanero aioli:
- 1 cup raw cashews soaked in water 4 to 8 hours, drained and rinsed
- 1 tablespoon lime juice
- 1 habanero pepper seeded and stemmed
- 1 garlic clove
- 2 to 4 tablespoons unflavored soy or almond milk
- salt to taste
For the jerk chickpeas
- ¼ cup soy sauce
- ¼ cup molasses
- 1 teaspoon allspice
- 1 teaspoon powdered ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon dried thyme
- A few dashes of black pepper
- 1 tablespoon vegetable oil
- 1 onion sliced into strips
- 3 garlic cloves minced
- 2 14-ounce cans chickpeas, drained and rinsed
- ½ cup diced mango about 1 small mango
- ¼ cup chopped fresh cilantro
For the wraps:
- 4 large or 6 medium flour tortillas
- 4 to 6 large lettuce leaves
- Sliced or diced tomato
Instructions
To make the habanero aioli:
- Place the cashews, lime juice, habanero pepper, and 2 tablespoons of soy or almond milk into the bowl of a food processor fitted with an S-blade. Process until smooth, stopping to scrape down the sides of the bowl as needed. Add up to 2 tablespoons of additional milk, to thin the mixture as needed. Season with salt to taste.
To Make the jerk chickpeas:
- Stir the soy sauce, molasses, allspice, ginger, cinnamon, thyme and black pepper together in a small bowl.
- Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add onions and sauté until they're soft and beginning to brown, about 5 minutes. Add the garlic and sauté about 1 minute more, until fragrant. Add the chickpeas and soy sauce mixture, and flip everything a few times with a spatula. Cook until the sauce thickens up a bit and coats the chickpeas, about 3 minutes. Remove from heat and add the mango and cilantro. Flip a few times to incorporate.
To make the wraps:
- Slather the tortillas with habanero aioli, then layer with lettuce and tomato. Divide the chickpea mixture among tortillas and wrap. Serve.
Nutrition Information
Show Details
Calories
491kcal
(25%)
Carbohydrates
70g
(23%)
Protein
13g
(26%)
Fat
20g
(31%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Sodium
1042mg
(43%)
Potassium
739mg
(21%)
Fiber
5g
(20%)
Sugar
37g
(74%)
Vitamin A
5022IU
(100%)
Vitamin C
18mg
(20%)
Calcium
147mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 1042mg | 43% |
| Potassium | 739mg | 16% |
| Fiber | 5g | 20% |
| Sugar | 37g | 74% |
| Vitamin A | 5022IU | 100% |
| Vitamin C | 18mg | 20% |
| Calcium | 147mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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