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Peanut Curry Chickpea Wraps Recipe

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3.8 from 39 reviews

Peanut Curry Chickpea Wraps are a vibrant and quick vegan lunch option, blending Thai red curry paste with creamy peanut butter to create a flavorful sauce. Combined with protein-rich chickpeas and fresh vegetables, these wraps offer a satisfying, nutritious meal perfect for a light bite or lunch.

  • Total Time: 10 minutes
  • Yield: 2-3 wraps

Ingredients

Sauce

  • 1 tbsp Red Thai Curry Paste
  • 1 tbsp natural salted peanut butter
  • 1 tbsp tamari or coconut aminos
  • 1 tbsp maple syrup
  • Juice of half a lime
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 2–3 tbsp water

Wrap Filling

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 2 scallions, finely diced
  • 2–3 burrito wraps

Optional Vegetables for Filling

  • Shredded cabbage
  • Lettuce
  • Shredded carrots
  • Avocado

Instructions

  1. Prepare the Sauce: In a small bowl, whisk together the red Thai curry paste, peanut butter, tamari, maple syrup, lime juice, ground ginger, and garlic powder until smooth and well combined.
  2. Thin the Sauce: Gradually add 2 to 3 tablespoons of water to the sauce mixture to thin it out, whisking continuously until the desired consistency is reached.
  3. Prepare the Chickpeas: In a medium bowl, add the rinsed and drained chickpeas. Optionally, gently mash some of the chickpeas using a fork to create a mix of textures.
  4. Combine Chickpeas and Sauce: Pour the prepared sauce over the chickpeas and scallions, then gently toss everything together until the chickpeas are evenly coated with the peanut curry sauce.
  5. Assemble the Wraps: Lay a burrito wrap flat on a clean surface. Layer your choice of vegetables such as shredded cabbage, lettuce, shredded carrots, and avocado, followed by a generous helping of the chickpea mixture.
  6. Wrap It Up: Carefully tuck in the sides of the wrap and fold one end over the filling, rolling tightly while ensuring the sides remain tucked in to prevent spillage. Serve immediately with additional sides if desired.

Notes

  • Do not overstuff your wrap to avoid tearing or difficulty in rolling it.
  • Ensure the Thai red curry paste is vegan-friendly; some brands contain shrimp paste. Thai Kitchen brand offers vegan-labeled options.
  • You can adjust the amount of water in the sauce to achieve your preferred thickness.
  • For extra protein, consider adding tofu or tempeh slices inside the wrap.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Lunch
  • Method: No-Cook
  • Cuisine: Thai-inspired
  • Diet: Vegan

Find it online: https://flavorhug.com/peanut-curry-chickpea-wraps-recipe/