Vegan Coconut Curry Wraps (Printable)

Creamy curry-spiced chickpea salad with fresh vegetables folded into soft tortillas, perfect for lunch or dinner.

# Required Ingredients:

→ Chickpea Salad

01 - 2 cups cooked chickpeas, drained and rinsed
02 - 1/3 cup unsweetened coconut yogurt
03 - 2 tablespoons vegan mayonnaise
04 - 1 tablespoon mild curry powder
05 - 1 tablespoon fresh lime juice
06 - 1 teaspoon maple syrup
07 - 1/2 teaspoon sea salt
08 - 1/4 teaspoon ground black pepper
09 - 1/2 cup finely diced celery
10 - 1/2 cup finely diced red bell pepper
11 - 1/4 cup finely chopped red onion
12 - 2 tablespoons fresh cilantro, chopped

→ Wrap Assembly

13 - 4 large flour or whole wheat tortillas
14 - 1 cup baby spinach or mixed greens
15 - 1 medium carrot, julienned
16 - 1/2 cucumber, thinly sliced

# Preparation Steps:

01 - In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly broken up, leaving some chunks for texture.
02 - Add coconut yogurt, vegan mayonnaise, curry powder, lime juice, maple syrup, salt, and pepper to the mashed chickpeas. Mix until well combined.
03 - Fold in the celery, red bell pepper, red onion, and cilantro. Stir until everything is evenly incorporated.
04 - Taste the chickpea salad and adjust seasoning as needed.
05 - Lay out the tortillas and place a handful of spinach or mixed greens down the center of each tortilla.
06 - Top the greens with the chickpea curry salad, then add carrot and cucumber strips.
07 - Fold in the sides and roll up tightly into a wrap.
08 - Slice each wrap in half and serve immediately, or wrap tightly with plastic wrap and refrigerate for up to 24 hours.

# Expert Suggestions:

01 -
  • It comes together in 20 minutes, which means lunch happens before you've even finished your coffee.
  • The curry flavor tastes indulgent without any cream or dairy weighing you down.
  • You can prep the chickpea salad the night before and just assemble wraps in the morning, making it perfect for meal prep chaos.
02 -
  • The greens layer is not optional—I learned this the hard way when a wrap fell apart in my hands because the warm chickpea salad soaked straight through the tortilla.
  • Don't skip tasting the chickpea mixture before assembly because curry powder varies wildly between brands and you might need to adjust the proportions slightly.
03 -
  • Warm your tortillas right before assembly—cold ones crack, warm ones fold like silk.
  • Don't rinse your canned chickpeas too aggressively because you'll wash away some of that starchy creaminess that helps bind the salad together.
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