5 from 6 votes
Jerk Chickpea Wraps with Habanero Aioli
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
4
to 6 servings
Calories:
491 kcal
Course:
Side Dish, Main Course, Snacks
Cuisine:
American, Mexican
Ingredients
For the habanero aioli:
- 1 cup cashew nuts soaked in water 4 to 8 hours, drained and rinsed, raw
- 1 tablespoon lime juice
- 1 habanero pepper seeded and stemmed
- 1 garlic clove
- 2 to 4 tablespoons soy milk unflavored or almond milk
- salt to taste
For the jerk chickpeas
- ¼ cup soy sauce
- ¼ cup molasses
- 1 teaspoon allspice
- 1 teaspoon ginger powdered
- ½ teaspoon ground cinnamon
- ½ teaspoon thyme dried
- black pepper a few dashes
- 1 tablespoon vegetable oil
- 1 onion sliced into strips
- 3 garlic minced, cloves
- 2 chickpeas 14-ounce cans, drained and rinsed
- ½ cup Mango about 1 small mango, diced
- ¼ cup cilantro chopped, fresh
For the wraps:
- 4 flour tortilla large or 6 medium
- 4 to 6 lettuce large leaves
- tomato sliced or diced
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 to 6 servings
Amount Per Serving
Calories 491
% 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.