Here’s a little quickie for you today from week 1 of my 31 Day Vegetarian Challenge! These creamy and spicy Sriracha Chickpea Salad Wraps are super fast and easy to make, perfect for cold lunches to bring to work, and can be customized to include whatever vegetables you have hanging out in the fridge. #sweepthekitchen and leave no vegetables behind!
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P.S. I jazzed my Sriracha Chickpea Salad up a bit with cilantro and lemon juice, but if you only have mayo and sriracha on hand, this still makes a really easy and delicious chickpea salad.
Sriracha Chickpea Salad Wraps
Servings 2Ingredients
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.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Love chickpea salad? Check out my Pesto Chickpea Salad, Curry Chickpea Salad, or my Scallion Herb Chickpea Salad.
How to Make Sriracha Chickpea Salad Wraps – Step by Step Photos
Drain one 15oz. can of chickpeas, then add them to a bowl along with 1/3 cup mayonnaise, 1.5 Tbsp sriracha (or less to start, you can add more later to taste), about 2 Tbsp chopped cilantro, 1 tsp lemon juice, and 1/8 tsp salt.
Mash the chickpeas until they are fairly broken down and the dressing ingredients have combined.
Now it’s time to build the wraps! On each large tortilla place a handful or a loosely packed cup of spinach, a few thin carrot strips (or shredded carrot), and a few strips of bell pepper.
Add half of the sriracha chickpea salad (about 1 cup) on top of the vegetables.
Fold the sides of the tortilla in toward the center, then roll it from the bottom up like a burrito. Your Sriracha Chickpea Salad Wrap is now ready to eat! You can eat it immediately or refrigerate it for later.
Love this recipe because it’s so simple and mostly uses things I usually have on hand. It’s also good as a dip with pretzel slims or crackers and is easier than making hummus. I’ve also made it with half whole yogurt and half mayo for a slightly lighter take on it.
This was so good. I was so excited to eat it that I forgot to cut up the pepper that was sitting out. Can’t wait to have again!
Super tasty!!! Now one of my favourite go-to lunches. Thanks for sharing!
Delicious! I add a hard boiled egg to mine for a little extra protein. Also used parsley instead since I’m not a big cilantro person. A great lunch ☺️
I couldn’t find any Sriracha but could I substitute something else for it? Any suggestions? Thank you.
This would probably work with a lot of different types of hot sauce. The flavor will vary depending on the hot sauce, of course, but it would still fit the formula. :)
I can’t stand chickpeas so I tried this recipe with great northern beans (white) and it was great!
This was fantastic. Delicious, and it took about 15 minutes to throw together.
Hi Beth, I was thinking of making the sriracha salad in advance so I can also add it to snacks, do you think it would keep in the fridge for a few days?
Hi Anna! Yes, this one should keep great in the fridge. :)
Very good! I added sliced hard boiled egg and avocado to my wrap.
Tasty and easy to make
This was delicious! I had some leftover sweet pickled veggies from a banh mi wrap I had earlier in the week and used those in place of the spinach, carrots and peppers. The flavor combination was outstanding! Thanks for a wonderfully satisfying lunch.
This is one of my all time favorite lunch wraps. It’s so easy to make and quick. If you want to switch it up, you can roast the veggies. I make a big batch of roasted veggies on Sunday and use them through the week in these wraps.
I love how versatile this recipe can be with veggies! I make this when I am low on time and energy and need to eat something right away. Highly recommend this!
Any ideas for a mayo substitute, for non mayo fans? Thanks!
Unfortunately I don’t have a mayo sub for this one. The rich and creamy, mild flavor is needed to balance the spicy sriracha. Some people use yogurt in place of mayo sometimes, but I find that to be too acidic and tangy, personally, but you could give that a try.
Tzatziki! Or simply greek yogurt with some acid (mustard, lemon juice or your favorite vinegar). Could also mash up an avocado!
So simple and delicious. I left out the cilantro since I didn’t have any and used lime juice instead of lemon. Great recipe to whip up last minute!
I made these with chickpeas from my freezer that weren’t completely thawed, so my final product ended up being a bit too watery to put in a wrap. I boiled up some rotini and mixed them in for a spicy chickpea pasta salad, which ended up being quite good. I also left the beans mostly chunky.
These wrap taste so delicious. Will make again and again. So yummy! Thanks so much for the recipe! :)
Would it work to freeze these?
Hi Sharon, while I haven’t tried freezing these I’m going to guess that it wouldn’t freeze so well. Mayonnaise based sauces tend to not hold up well (they separate) when frozen and thawed.
Sooooo good! My new favorite no-cook dinner. Husband loved it too. 😀
This sounds really good! I’ve noticed that many of your recipes contain cilantro. I am, unfortunately, one of the people who tastes soap with this herb. Could you please recommend another herb that would be a good substitute?
For this one you can simply leave it out or add some sliced green onion. :)
I’m also one of those people and I usually leave it out of most recipes.
I think I already commented on this once but I had to come back because we super love this! I’ve been making it once a week for weekend lunch usually and every time we’re like “omg this is so satisfying” 😀 and it’s so easy to make and throw together with whatever veg we have! My favorite kind of recipe!
Hello! Would it be ok to substitute greek yogurt or something else for the Mayo? I kinda hate the stuff and haven’t eaten it in years.
If you generally like Greek yogurt as a substitute for mayo, you probably won’t mind it here. Personally, I don’t like using Greek yogurt in place of mayo because I find that they have very different flavors and mouth-feels, so I wouldn’t suggest it. I feel like you need that ultra creaminess of the mayo to balance the heat of the sriracha.
Great idea! I added a can of salmon for protein and it mixed in perfectly!
SO GOOD AND FRESH. Made this last night for a light dinner for my boyfriend and I, he absolutely loved it. I added avocado in our wraps, for some healthy fats :). Great quick healthy meal, will be adding to my weekly rotation. Thanks so much for yet again, another hit!
Loved this recipe! I made the chickpeas in my instapot while I was chopping and preparing veggies. Thank you so much for posting you are my go to place as I have made many of your recipes.
How long did you cook them?
This was so good! I made it as stated except no cilantro and I used laciano kale instead of spinach because that’s what I had. Delicious! Perfect amount of spice. Thank you!
Made this for lunch today. Instead of putting it in a tortilla, I just put the mixture in some lettuce leaves and ate it like that. SO DELICIOUS! Thank you for this wonderful recipe. This is absolutely perfect for lunchtime!
Hi! Love your recipes!! Can we replace sriracha with the chilli garlic sauce you have used for the kale tofu bowls? Do they taste the same ? Thanks 👍🏼
They’re definitely different, although it may work just as well, just differently. :) It’s hard to say for sure without trying it.
This was really really good! More satisfying that I expected. I look forward to making it again. Thanks!
How long does does keep in the fridge
About 4-5 days.
If you make up this chickpea mix how long will it keep in the fridge?
About 4-5 days.
I’m not a mayonnaise fan either – do you think Greek yogurt would work here??
It will change the flavor, but it will technically “work.”
These were fantastic!! I made the chickpea salad with a small avocado instead of the mayo and I was really, really happy with how it turned out. Really great for a filling + low calorie dinner!
Siracha Mayo is my favorite and this recipe is a hit. It’s super easy + tasty with the chickpeas. I paired it with some Wheat Thins and it was a perfectly fillling lunch. Thanks Beth!
Yum! Thank you!! I have a couple cans of chickpeas that I need to use up, so of course I checked your site because you are always my go to! I didn’t have cilantro or wraps, so I just made a sandwich on toasted whole wheat bread and added green onions. I love this as an alternative to chicken or tuna salad. Will definitely be having this for lunch more often!
I adapted this recipe into a “bowl” instead of a wrap and it worked great! I made the chickpea mixture, put on top of a bed of baby kale, then topped with shredded carrots and bell pepper. Great, simple recipe!
Love it!!
These were super delicious and simple enough for my rookie-cook SO to handle :)
Light, tangy, beany, crunchy, creamy and super refreshing. Nice to have a break from heavier winter meals.
Beth, what are your thoughts about using a different type of bean? Chickpeas are not as easily accessible for me, but black eyed peas and kidney beans and soybeans are.
Black eyed peas would work well, but I think my first choice would be white beans. They’d be nice and creamy!
I’m vegan 99.0% of the time; instead of mayo, can combine 3 tbsps. tahini with shriacha 1 clove garlic 1/2 lemon juice, 1/4 cup water in blender, any kind. This is a great recipe!!!!
Made this on a whim after seeing the recipe in my email. It was really good! My boyfriend enjoyed it and even thought the chickpeas was chicken! Thanks for a quick, delicious, easy vegetarian recipe, Beth!
Would green onions go well in the chickpea mash? I subbed cucumber for the peppers.
Yes, green onions would be awesome in there. :)
Can’t bear mayonnaise – it’s one of the only foods I won’t touch! However I’m guessing if I subbed it out for hummus instead it wouldn’t change the flavour/texture too much?
You could do that, but then you probably won’t need the mashed whole chickpeas, because that’s essentially what the hummus is. :)
If you’re okay with using yogurt, that’s what I usually use instead of mayo in recipes like this!
This turned out SO GOOD! I’m eating these for lunch this week with arugula, red cabbage, carrot chips, and red pepper strips. So colorful on spinach-garlic tortilla wraps.
I make very similar wraps with a curried chickpea salad. I’m excited to try a sriracha variation!
YUM! This was delicious! I used a green pepper as red peppers are almost $2 each right now! I will eat the second half tomorrow with my organic rainbow carrot sticks and the sandwich filling as my “dip.” So good!
This came just in time for my lunch! With feeding 3 kids I need fast lunches like these for myself (they won’t eat sriracha but I bet there could be other iterations?) and seems like it should keep well all week too (not wrapped yet).
I’m so excited for your challenge recipes! I’m not veg but eat that way a lot and am working on getting back to better choices after eating anything at hand during newborn days.
If you pop “chickpea salad” in this site’s search bar, you’ll find two other versions! The Confetti Chickpea Salad has extra veggies mixed in and there’s a pesto version. If your kiddos aren’t down for pesto or squash, I bet it would be tasty with the sriracha just left out, albeit a bit plain. Oh! Or maybe a bit of ranch dressing in its place?
Pesto would be good w/the mayo and chickpeas instead!
Beth’s recipe reminds me of another chickpea salad I’ve made for years. It has mayo, as well as a bit of pickle relish, finely chopped onion and a squirt of mustard. Sounds a bit strange, but it is tangy, tasty and budget friendly. Can’t wait to try the siracha version!
This was amazing! Loving this challenge and so far, not craving meat!
Enjoying the challenge–in order to up my protein, my go to is a 1 egg omelet. My favorite veggie fillings are: sauteed mushrooms and grated gruyere cheese; chopped kalamata olives and feta; grated smoked gouda with finely diced tomato. Each of these with a single slice of whole grain toast will keep me going until lunch. I turn the stove on high, pop in the toast, and start the omelet and quickly cover to steam and melt the cheese. It’s done by the time the toast pops up–maybe 2-3 minutes
Love the wrap recipe!
These sound yummy! Arugula or a baby greens mix would be nice here as well.
Inspired by your veg challenge, here was my breakfast today. Spaghetti squash “nests” filled with crumbled goat cheese and a large egg. I poured 1 tsp melted butter over each nest and salted. I ate with a little salsa. MMMMM!
Also, this wrap recipe looks good, but I find the baby spinach lacks flavor. I use that good old fashioned ‘mature’ spinach. It’s leathery leaves hold up better in a wrap and after it’s washed and de-stemmed, it lasts longer in the fridge.
That breakfast sounds amazing!!