Save My friend showed up to lunch one Tuesday with a container of these wraps, and I remember being skeptical about chickpea salad until I took that first bite. The curry had this warm, gentle spice that didn't overwhelm, and something about the creaminess of coconut yogurt mixed with the crunch of fresh vegetables just clicked. I asked for the recipe that same day, and now it's become my go-to when I want something that feels indulgent but doesn't require me to spend hours in the kitchen.
Last summer, I packed these for a beach day with colleagues, and watching everyone's faces light up when they unwrapped them was genuinely fun. Someone asked if it was restaurant food, and I got to admit I'd made it at home the night before, which felt like a small culinary victory. It became the thing people asked me to bring to potlucks after that.
Ingredients
- Cooked chickpeas (2 cups, drained and rinsed): These are your protein base, and rinsing them removes excess starch so the filling stays light instead of gluey.
- Coconut yogurt (1/3 cup, unsweetened): This adds creaminess without dairy, and the subtle coconut flavor plays beautifully with curry spices.
- Vegan mayonnaise (2 tablespoons): A small amount binds everything together while keeping things vegan, so don't skip it even if mayo seems optional.
- Mild curry powder (1 tablespoon): Use mild unless you know you like heat, since the goal is warmth, not fire.
- Lime juice (1 tablespoon): This brightness keeps the salad from feeling flat and ties the tropical elements together.
- Maple syrup (1 teaspoon): Just enough sweetness to balance the spices and acidity without tasting like dessert.
- Sea salt and black pepper (1/2 teaspoon and 1/4 teaspoon): Season as you taste, because coconut yogurt can sometimes need more salt than you'd expect.
- Finely diced celery (1/2 cup): This gives textural contrast and a clean, fresh note that prevents the wrap from feeling one-dimensional.
- Finely diced red bell pepper (1/2 cup): The sweetness of red peppers softens the curry's edges.
- Finely chopped red onion (1/4 cup): Don't skip this; it adds a subtle sharpness that makes everything taste more alive.
- Fresh cilantro (2 tablespoons, chopped): This is where the herbaceous brightness comes from, so fresh is non-negotiable.
- Large flour or whole wheat tortillas (4): Whole wheat holds up better than flour if you're eating these the next day, though either works fine.
- Baby spinach or mixed greens (1 cup): This creates a protective layer between the warm filling and the tortilla, keeping things from getting soggy.
- Carrot, julienned or grated (1 medium): The sweetness of raw carrot balances the curry perfectly.
- Cucumber, sliced thin (1/2): This adds cooling crunch and prevents the wrap from tasting heavy.
Instructions
- Break down the chickpeas:
- In a large bowl, mash the chickpeas with a fork until they're mostly broken but still chunky. You want texture here, not a smooth paste, so stop when it still looks rustic and interesting.
- Create the curry base:
- Stir in the coconut yogurt, vegan mayonnaise, curry powder, lime juice, maple syrup, salt, and pepper. Mix until the color is even and everything feels cohesive and creamy.
- Add the fresh elements:
- Gently fold in the celery, red bell pepper, red onion, and cilantro, stirring just enough to distribute everything evenly without crushing it into mush.
- Taste and adjust:
- Try a spoonful and decide if it needs more salt, lime, or curry. Trust your instincts here because seasoning is personal.
- Prepare the tortillas:
- Lay out your tortillas and divide the spinach or greens evenly down the center of each one, creating a bed that will catch any moisture from the filling.
- Build the wrap:
- Top each bed of greens with a generous scoop of the chickpea salad, then add a handful of julienned carrot and cucumber strips. Don't overfill or rolling becomes a wrestling match.
- Roll and serve:
- Fold in the sides of the tortilla first, then roll tightly from bottom to top. Slice diagonally in half and serve right away, or wrap tightly in foil for later.
Save There's something about wraps that makes eating feel less formal and more like an adventure. I once made these for my partner when they were stressed about a work deadline, and I remember them sitting on the couch, taking bites, and visibly relaxing between each one. Food doesn't need to be complicated to be meaningful.
Why This Combination Works
Curry powder and coconut are a classic pairing that existed long before I ever discovered it, but putting them together in a fresh, uncooked salad instead of a simmered dish gives you something entirely different. The chickpeas stay substantial without being heavy, and the raw vegetables keep everything bright instead of warm-spiced and drowsy. It's comfort food that doesn't make you need a nap afterward.
Make Ahead and Storage
The best part of this recipe is that the chickpea salad keeps in the fridge for up to three days, so you can prep it when you have energy and assemble wraps whenever you're hungry. I usually make the salad on a Sunday and then grab what I need throughout the week. Assembled wraps stay fresh for about twenty-four hours if wrapped tightly, though they're absolutely best the day you make them.
Ways to Customize Without Losing the Vibe
The beauty of this recipe is how much room it leaves for your personal tastes and whatever vegetables you have on hand. I've added crispy shallots for extra depth, included avocado slices for creaminess, and even experimented with mango chutney as a side. The curry and chickpea base is flexible enough to be your foundation while you make it uniquely yours.
- Add sliced radishes or shredded cabbage for extra crunch and peppery notes.
- Swap the coconut yogurt for plain vegan yogurt if that's what you have, though the coconut version really does add something special.
- Serve with lime wedges or mango chutney on the side for those who want to adjust the flavor as they eat.
Save These wraps have quietly become one of my most-made recipes, the kind that doesn't feel fancy but somehow always satisfies. I hope they become yours too, in whatever way makes sense for your kitchen and your life.
Recipe FAQs
- → Can I use gluten-free wraps for this dish?
Yes, substituting regular tortillas with certified gluten-free wraps works well to accommodate gluten sensitivities.
- → What can I use instead of coconut yogurt?
Plain vegan yogurt is a great alternative if you want to maintain creaminess while varying the flavor profile.
- → How do I adjust the seasoning for more flavor?
After mixing the chickpeas and spices, taste and add extra lime juice, curry powder, or maple syrup according to your preference.
- → What vegetables add extra crunch to the wrap?
Sliced radishes or shredded cabbage can be included to boost texture and freshness.
- → Is this suitable for a quick meal preparation?
Absolutely, this wrap can be prepared in about 20 minutes with no cooking required, making it perfect for busy days.
- → Can I prepare the filling in advance?
Yes, the chickpea salad can be refrigerated for up to 24 hours, making meal prep convenient and efficient.