Vegan Veggie Wrap
These wraps are the kind of lunch that actually keeps you full — loaded with crispy spiced chickpeas, creamy avocado, crunchy fresh vegetables, and a generous smear of roasted red pepper hummus, all bundled into a warm tortilla. The chickpeas get pan-crisped with smoked paprika and cumin until they're golden and almost snack-worthy on their own, which means every bite has real texture and depth instead of just raw veggie crunch. A quick toss of lemon juice keeps the avocado bright and adds a subtle zing that ties everything together beautifully. Everything here is straightforwardly plant-based — no swaps needed, no dairy hiding in the sauce — so you can build four satisfying wraps without second-guessing a single ingredient. The layering technique matters: hummus goes down first as a flavor base and natural binder, then the greens, colorful sliced peppers, cucumber, and carrot stack up before the warm chickpeas crown it all. Rolling them tightly and cutting on the diagonal makes these just as impressive for a packed lunch as they are for a casual weeknight dinner.
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Learn more →Ingredients
4 servings
For the chickpeas
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp salt
For the wraps
- 4 large flour tortillas (10-inch)
- ¾ cup roasted red pepper hummus
- 2 cups baby spinach
- 1 large red bell pepper, thinly sliced
- 1 medium cucumber, thinly sliced
- 1 medium carrot, peeled and julienned or grated
- 2 ripe avocados, pitted and sliced
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chickpeas dry with a paper towel. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chickpeas, smoked paprika, cumin, and 1/4 tsp salt, and cook, stirring occasionally, until the chickpeas are lightly crisped and golden on the outside, about 8–10 minutes. Remove from heat and set aside.
- 2
Toss the sliced avocado with the lemon juice in a small bowl to prevent browning, then season lightly with salt and pepper.
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