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Two stacked halves of a chickpea salad, avocado and spinach wrap cut on a cutting board.

Spicy Chickpea Wraps with Spinach and Avocado

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 6
  • Category: Entree
  • Cuisine: American
  • Diet: Vegan


A very quick and easy dinner that’s packs a punch. The chickpea mixture tastes even better the next day so feel free to make that ahead of time and store in the fridge. It’s also great in salads or eaten just as is!


  • 2 14 oz or 1 28 oz can of chickpeas, drained and rinsed (approx. 3.5 cups)
  • 23 tbsp Sriracha sauce (start with 2 tbsp, add more as needed or to taste)
  • 23 tbsp vegan mayo or tahini (start with 2 tbsp, add more as needed or to taste)
  • 12 tbsp fresh lemon juice (start with 1 tbsp, add more as needed or to taste)
  • 1 tsp garlic powder
  • salt and pepper, to taste
  • 1 cup lightly packed cilantro, chopped
  • large tortillas
  • spinach
  • 1/2 avocado per wrap


  1. Either place the chickpeas in a blender or food processor and pulse until the chickpeas are mostly broken down or mash them in a bowl with a fork or potato masher. It should be chunky but starting to hold together.
  2. Combine the chickpea mixture in a mixing bowl with everything except the spinach and avocado. Mix well. The mixture should resemble egg or tuna salad. Adjust the amount of sriracha, mayo and lemon to taste or desired consistency.
  3. To assemble the wraps, place a scoop of the chickpea mixture into each wrap then top with spinach and avocado. Season with salt and pepper, if desired.
  4. Roll them up and enjoy!


  • The chickpea mixture makes enough for 6 wraps but any extra can be stored in the fridge up to 4 days and added to salads or just eaten as is.
  • Additional ingredients that are good in the chickpea salad are chopped celery, red onion, green onion, shallot or dill pickle. For curried chickpea salad, add 1 tsp curry powder.
  • You can easily half or quarter the recipe to suit your needs.
  • Sriracha and mayo measurements don’t have to be exact. If you don’t want it spicy, feel free to use less sriracha or omit it and add extra mayo and lemon or try some dijon mustard. Alternatives to sriracha are any hot sauce, buffalo sauce or chili garlic paste.
  • Nutrition facts are for chickpea salad mixture only. Adjust for the wrap you use and if you add avocado.


  • Serving Size: 1/6th of chickpea salad
  • Calories: 130
  • Sodium: 394 mg
  • Fat: 5 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 6 g

Keywords: chickpea wraps, chickpea salad wrap