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.
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!