Sriracha Chickpea Salad Wraps

Name: Sriracha Chickpea Salad Wraps
Prep time: 15 min
Total time: 15 min
Yield: 2 serving
Ingredients: 1 15oz. can chickpeas; 1/3 cup mayonnaise; 1.5 Tbsp sriracha (or to taste); 2 Tbsp chopped cilantro; 1 tsp lemon juice; 1/8 tsp salt; 2 large flour tortillas; 2 cups spinach; 1 carrot, thinly sliced or shredded; 1/2 bell pepper

User Reviews

4.9

96 reviews

Excellent

Prep Time
15 mins
Total Time
15 mins
Servings
2
Calories
5585 kcal
Course
Lunch
Cuisine
American

Sriracha Chickpea Salad Wraps

Nancy Wheeler

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Creamy, spicy, and filling, these Sriracha Chickpea Salad Wraps are an easy option for your brown bag lunch. Customize to use whatever vegetables you have!

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Ingredients

Servings

Sriracha Chickpea Salad

1 15oz. can chickpeas $0.59
1/3 cup mayonnaise $0.55
1.5 Tbsp sriracha (or to taste) $0.09
2 Tbsp chopped cilantro $0.25
1 tsp lemon juice $0.04
1/8 tsp salt $0.01

Wrap Ingredients

2 large flour tortillas $0.48
2 cups spinach $0.50
1 carrot, thinly sliced or shredded $0.11
1/2 bell pepper $0.75

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Instructions

Drain the chickpeas, then add them to a bowl with the mayonnaise, sriracha, cilantro, lemon juice, and salt. (You may want to start with less sriracha and add more to taste if you are sensitive to heat). Mash the chickpeas until they are fairly broken down and the dressing ingredients have combined.
To build the wraps, place the tortillas on a work surface and add half of the spinach, carrot sticks, bell pepper, and sriracha chickpea salad to each one. Fold the sides in toward the center, then roll from the bottom up, like a burrito. Serve immediately or refrigerate until ready to eat.

Notes

You can use any vegetables that you have on hand. I happened to have carrots and bell pepper, but you could use cucumber, shredded cabbage, avocado, tomatoes, or anything else you'd like.