Go Back
–+ servings
A Sriracha Chickpea Salad Wrap cut open, with open sides facing viewer.
Print Recipe Add to Collection
4.91 from 32 votes

Sriracha Chickpea Salad Wraps

Creamy, spicy, and filling, these Sriracha Chickpea Salad Wraps are an easy option for your brown bag lunch. Customize to use whatever vegetables you have!
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Lunch
Cuisine: American
Total Cost: $3.37 recipe / $1.69 per wrap
Servings: 2
Calories: 558.5kcal
Author: Beth Moncel

Ingredients

Sriracha Chickpea Salad

  • 1 15oz. can chickpeas $0.59
  • 1/3 cup mayonnaise $0.55
  • 1.5 Tbsp sriracha (or to taste) $0.09
  • 2 Tbsp chopped cilantro $0.25
  • 1 tsp lemon juice $0.04
  • 1/8 tsp salt $0.01

Wrap Ingredients

  • 2 large flour tortillas $0.48
  • 2 cups spinach $0.50
  • 1 carrot, thinly sliced or shredded $0.11
  • 1/2 bell pepper $0.75

Instructions

  • Drain the chickpeas, then add them to a bowl with the mayonnaise, sriracha, cilantro, lemon juice, and salt. (You may want to start with less sriracha and add more to taste if you are sensitive to heat). Mash the chickpeas until they are fairly broken down and the dressing ingredients have combined.
  • To build the wraps, place the tortillas on a work surface and add half of the spinach, carrot sticks, bell pepper, and sriracha chickpea salad to each one. Fold the sides in toward the center, then roll from the bottom up, like a burrito. Serve immediately or refrigerate until ready to eat.

See how we calculate recipe costs here.

Notes

You can use any vegetables that you have on hand. I happened to have carrots and bell pepper, but you could use cucumber, shredded cabbage, avocado, tomatoes, or anything else you'd like.

Nutrition

Serving: 1Serving | Calories: 558.5kcal | Carbohydrates: 52.55g | Protein: 12.65g | Fat: 34.7g | Sodium: 1242.3mg | Fiber: 10.65g