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.
See how we calculate recipe costs here.
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 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. 😀