Jump To Recipeby Liz Thomson
February 19, 2023This post may contain affiliate links.
This simple vegan tortilla wrap is filled with chickpeas, carrots, cabbage, avocado, and a simple tahini dressing. It’s easy to make but this wrap doesn’t skimp on flavor!
I have to admit I don’t eat a lot of sandwiches or wraps. It can be hard to find meat-free sandwich options. But I know I’m not the only one who needs quick and easy lunch ideas, so I played around with a few different wrap ideas. Ultimately, this was my favorite because it was filling, flavorful, easy, and flexible. No matter what you have in your fridge and pantry, I have plenty of substitutions so you can make this wrap work for you!
Ingredients and Substitutions
Wrap– I used large burrito sized flour tortillas for this wrap but you could also use a lettuce wrap, a gluten-free wrap, or a whole wheat wrap. You could even eat this as a salad without any wrap.
Beans– I used chickpeas but this recipe could work with other white beans like cannellini beans or great northern beans. You could also substitute this for crispy tofu, edamame, or tempeh bacon. As long as you have a source of protein to make this wrap filling, it can be flexible.
Vegetables– I did a combination of shredded carrots and cabbage because I like the color and crunch! But you could use diced celery, chopped romaine, cooked sweet potatoes, bell pepper strips, thinly sliced red onions, and/or spinach.
Avocado– I love the creaminess of the avocado but if you don’t have any, don’t worry. You could substitute it with hummus or your favorite sandwich spread. Vegan mayo could also replace some of this creaminess.
Dressing– I made a simple tahini dressing to mash with the chickpeas, but feel free to use a bottled dressing if you prefer. You could use your favorite ranch dressing, my vegan Caesar dressing, this cilantro sauce, or even this quesadilla sauce. Alex had it with the quesadilla sauce and liked it!