Vegan Chickpea Curry Wrap
Warm spices, hearty chickpeas, and a cool, tangy yogurt sauce all wrapped up in a soft flour tortilla — this is the kind of meal that makes plant-based eating feel genuinely exciting rather than like a compromise. The filling comes together in a single skillet, where onion, garlic, and fresh ginger bloom in olive oil before curry powder, cumin, turmeric, and a pinch of cayenne turn everything deeply fragrant and golden. Diced tomatoes and two cans of chickpeas simmer down into a thick, clingy sauce, and a handful of baby spinach wilts in at the end for color and a little extra nutrition. The dairy-free yogurt sauce — brightened with lemon juice and fresh cilantro — cuts right through the warmth of the spices and ties the whole wrap together beautifully. Crisp cucumber slices and shredded red cabbage add crunch and freshness in every bite, so the texture never gets one-note. This recipe serves four, making it a smart choice for a weeknight dinner or a meal-prep situation where you want something satisfying ready to go. Every ingredient here is straightforwardly plant-based, so there's no need to audit labels or swap anything out — just cook, roll, and eat.
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Learn more →Ingredients
4 servings
For the curry filling
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups baby spinach
- ½ tsp salt, plus more to taste
For the yogurt sauce
- ½ cup dairy free yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh cilantro, finely chopped
- ¼ tsp salt
For assembling
- 4 large flour tortillas
- ½ english cucumber, thinly sliced
- 1 cup shredded red cabbage
- ¼ cup fresh cilantro leaves (optional)
Instructions
- 1
In a large skillet, heat the olive oil over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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