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!
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.
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!!