Vegan Creamy Sun-Dried Tomato (Printable Version)

Plant-based wraps with creamy chickpea salad, sun-dried tomatoes, crunchy veggies, and fresh herbs.

# What You'll Need:

→ Chickpea Chicken Salad

01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 1/2 cup vegan mayonnaise
03 - 1 tablespoon Dijon mustard
04 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
05 - 2 stalks celery, finely diced
06 - 1/4 cup red onion, finely diced
07 - 2 tablespoons fresh parsley, chopped
08 - 1 tablespoon lemon juice
09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon smoked paprika
11 - Salt and black pepper to taste

→ Wrap Assembly

12 - 4 large flour tortillas or gluten-free wraps
13 - 2 cups mixed salad greens such as baby spinach, arugula, or romaine
14 - 1 medium carrot, julienned or grated
15 - 1/2 cucumber, thinly sliced

# How-To Steps:

01 - In a large mixing bowl, mash the drained chickpeas with a fork or potato masher until mostly broken up while maintaining some texture.
02 - Add the vegan mayonnaise, Dijon mustard, sun-dried tomatoes, celery, red onion, parsley, lemon juice, garlic powder, smoked paprika, salt, and black pepper to the mashed chickpeas. Mix thoroughly until well combined and creamy. Taste and adjust seasoning as needed.
03 - Lay out each tortilla and layer with a handful of mixed salad greens, julienned carrot, and cucumber slices.
04 - Spoon approximately 1/2 to 3/4 cup of the chickpea salad mixture onto each prepared tortilla.
05 - Roll up each tortilla tightly, tucking in the sides as you proceed. Slice in half if desired and serve immediately.

# Expert Advice:

01 -
  • It feels indulgent and creamy without a drop of dairy, like you're treating yourself but eating something genuinely nourishing.
  • The whole thing comes together in the time it takes to brew a cup of tea, perfect for when you need lunch but don't want to fuss.
  • It's one of those recipes that somehow tastes better than the sum of its parts, with the sun-dried tomatoes adding this sweet, savory depth that changes everything.
02 -
  • Don't over-mash the chickpeas into a paste or the texture becomes gluey and loses that satisfying bite that makes people surprised it's plant-based.
  • The sun-dried tomatoes are already in oil, so drain them well or your filling becomes too loose and the wraps fall apart before you get to eat them.
03 -
  • Warm your tortillas for just a few seconds before filling them because they become more pliable and way less likely to tear or crack as you roll.
  • Make the chickpea filling up to a day ahead and store it in the fridge; it actually tastes better the next day after the flavors have had time to get friendly with each other.
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