Plant-Based Chickpea and Kale Wraps with Tahini Sauce

These plant-based wraps are delicious and easy to make for lunch. There's no doubt they will become your new go-to recipe. Make them in ten minutes and feel great after enjoying these healthy and filling wraps.

Prep Time4

Cook Time6

Total Time10

Course: dinner, lunch, Main Course

Cuisine: American, Mediterranean

Keyword: chickpea and kale wraps, chickpea recipes, chickpea wraps, chickpeas, easy healthy lunch, easy lunch, easy lunch wraps, healthy lunch, healthy lunch ideas, healthy lunch wraps, plant-based lunch, plant-based wrap, vegan lunch idea, vegan wraps

Servings: wraps

Calories: 524kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

1 small bowl to mix the tahini sauce in
1 small frying pan to cook the chickpeas in
1 colander to drain the chickpeas in

Ingredients

4 medium tortillas Lavash, Naan, or Pita bread will work as well
2 shallots, peeled and thinly sliced

For the tahini sauce:

½ cup tahini
juice from ½ lemon
2 teaspoons pure maple syrup
1 tablespoon hot sauce *You can leave this out if you prefer
1 large garlic clove, minced
½ teaspoon sea salt
2 tablespoons filtered water

For the kale:

2 cups shredded kale, thicker stem pieces removed
1 teaspoon extra virgin olive oil
¼ teaspoon salt and pepper

For the chickpeas:

1 (15.5 oz) can of chickpeas, drained but not rinsed
1 tablespoon avocado oil
1 teaspoon lemon juice
½ teaspoon of each: cumin, garlic powder, and sea salt
¼ teaspoon of each: chili powder and paprika

Instructions

Make the tahini sauce. Simply add all of the ingredients except the water to a small bowl. Use a whisk to stir the sauce. Add the water and stir again until you have a creamy sauce. Set it aside.
Add the kale to a medium bowl. Drizzle the olive oil and sprinkle the salt and pepper over top. Use your hands to massage the kale for about 30-45 seconds until the leaves become soft. Set it aside.
Drain the can of chickpeas in a colander, however, do not rinse them.
Heat a saute pan over medium heat. Add avocado oil. Once the oil is hot, add the chickpeas. Cook them for about 5 minutes, stirring every 45 seconds or so. Next, add all of the seasonings to the chickpeas and give it all a good stir until each bean is coated. Cook the beans for another 1-2 minutes, stirring every 30 seconds. Remove the pan from the heat. Drizzle the lemon juice over the beans and toss them. Set the pan aside.
Slightly heat the tortillas in the microwave or over the stove. (This is optional, it just helps the tortillas bend without breaking.) If you are using pita bread, for example, you do not need to warm it unless you want your wrap warm.
Now it's time to build your wrap. Layer chickpeas, kale, shallot, and then drizzle the sauce over top. Fold The wrap by bringing in both sides and then it's ready to enjoy!

Notes

How to store: The chickpeas and tahini sauce can be stored separately in airtight containers in the fridge for up to two days.

The kale will get soggy so only massage oil into the amount of kale you plan to eat in one sitting.

I recommend only slicing the amount of shallot you need for that meal. Otherwise, you can store leftover shallots in an airtight container in the fridge for one day, it just may not be as fresh.

How to eat the leftovers: When you are ready to enjoy another wrap, simply heat the chickpeas in a glass container in the microwave for 20 seconds at a time.

If the tahini sauce is too thick, add a teaspoon of filtered water at a time and stir well until you have the desired consistency. You may even need to make additional tahini sauce.

Nutrition