Peanut Curry Chickpea Wraps
A quick, no-cook vegan wrap bursting with Thai-inspired peanut curry flavor. Chickpeas provide plant-based protein and fiber, while peanut butter adds creamy richness and healthy fats. Perfect for lunch, light dinners, or meal prep, these wraps are satisfying, easy, and packed with nutritious ingredients.
Equipment
- 1 Small Mixing Bowl
- 1 medium mixing bowl
- 1 Whisk or Fork
- 1 Can Opener
- 1 Cutting board
- 1 Knife
- 1 spoon or spatula
Ingredients
- 1 tbsp Red Thai curry paste
- 1 tbsp natural salted peanut butter
- 1 tbsp tamari or coconut aminos
- 1 tbsp maple syrup
- Juice of ½ lime
- ¼ tsp ground ginger
- ¼ tsp garlic powder
- 2 –3 tbsp water
- 1 15 oz can chickpeas, rinsed and drained
- 2 scallions finely diced
- 2 –3 burrito wraps
Optional wrap fillings:
- Shredded cabbage
- Lettuce
- Shredded carrots
- Avocado
Instructions
- Prepare the Peanut Curry Sauce: Start by gathering your small mixing bowl and all the ingredients for the sauce: red Thai curry paste, natural peanut butter, tamari (or coconut aminos), maple syrup, lime juice, ground ginger, and garlic powder. Add each ingredient carefully into the bowl. Using a whisk or fork, mix everything together thoroughly. Whisk until the sauce becomes smooth, creamy, and fully blended, with no lumps of peanut butter remaining. This will form a rich, flavorful base for your chickpeas.
- Adjust Sauce Consistency: To make the sauce easier to coat the chickpeas, slowly pour in 2 to 3 tablespoons of water, adding just enough to achieve a pourable consistency. Whisk the mixture again after adding water until smooth and well-incorporated. The sauce should be thick enough to cling to the chickpeas but not so thick that it’s hard to mix. Taste at this point and adjust sweetness, saltiness, or tang with a little more maple syrup, tamari, or lime juice if desired.
- Prepare the Chickpeas: Open a 15-ounce can of chickpeas and drain them in a colander. Rinse the chickpeas under cold water to remove excess sodium from the can. Transfer them to a medium mixing bowl. For a more textured wrap, leave most chickpeas whole. If you prefer a creamier filling, gently mash about half of the chickpeas with a fork. The goal is a mix of whole and slightly mashed chickpeas for a satisfying bite and texture contrast.
- Combine Chickpeas with Sauce: Pour your prepared peanut curry sauce over the chickpeas in the medium bowl. Using a spoon or spatula, gently fold and toss the chickpeas with the sauce until every chickpea is evenly coated. Take care not to over-mix or mash the chickpeas too much, as you want them to retain some firmness for a better texture. This step ensures every bite of the wrap is flavorful and evenly dressed.
- Prepare Your Wraps and Veggies: Lay your burrito or tortilla wraps flat on a clean cutting board. Gather your choice of fresh vegetables—shredded cabbage, lettuce, shredded carrots, and avocado. Arrange them within easy reach, so assembly is smooth and quick. Thinly slice or shred your vegetables as needed. Having the vegetables ready ensures your wraps remain crisp and fresh when serving.
- Assemble the Wraps: Take one wrap and place it flat on the board. Start by layering a small handful of your chosen vegetables along the center. Then spoon a generous portion of the chickpea mixture over the vegetables. Spread it evenly, leaving about 1–2 inches of space at the top and bottom edges to allow for folding. Avoid overstuffing, as this may cause the wrap to tear or become difficult to roll.
- Fold and Roll the Wraps: Begin by folding in the sides of the wrap toward the center. Then, carefully lift the bottom edge and roll it over the filling. Continue rolling until the entire wrap is closed. Press gently to ensure the filling is secure inside. The wrap should be tight enough to hold together but not so tight that the ingredients are crushed.
- Serve or Store: Place your finished wrap on a plate, seam-side down to prevent it from unrolling. Serve immediately with extra sides like fresh veggies or a small dipping sauce if desired. If preparing in advance, wrap tightly in parchment paper or foil and refrigerate for up to 24 hours. These wraps are perfect for quick lunches, meal prep, or light dinners.
- Optional Garnish and Customization: Feel free to add extra flavor with fresh herbs such as cilantro or mint. Sprinkle some sesame seeds on top for an added crunch. For a spicy kick, drizzle a few drops of sriracha or sprinkle crushed red pepper. These finishing touches can elevate the visual appeal and flavor profile of your wrap while keeping it entirely plant-based and wholesome.
Notes
- Always taste and adjust the peanut curry sauce before combining with chickpeas; a small tweak in lime juice, maple syrup, or tamari can perfectly balance flavors.
- Avoid overstuffing the wraps to prevent tearing; a moderate filling ensures a neat, easy-to-eat wrap.
- For extra texture, mash only half of the chickpeas and leave the rest whole.
- Make sure your curry paste is vegan, as some brands contain shrimp paste. Thai Kitchen offers reliable vegan options.
- Fresh vegetables like cabbage, carrots, and lettuce add crunch and freshness; choose organic when possible for added nutrition.
