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overhead photo of chickpea wraps with different fillings and toppings on the kitchen counter
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5 from 9 votes

Chickpea Wraps (Buffalo Cajun, Berbere, Lemon pepper)

Need lunch or dinner in a hurry? These easy chickpea wraps are the answer! I give you three amazing ways to make these 20 minute wraps: berbere, buffalo Cajun wraps , and lemon pepper chickpea wraps!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 6
Author: Vegan Richa

Ingredients

For the Berbere chickpea wraps:

  • 1/2 cup chopped onion
  • 1 cup cooked chickpeas
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 - 1.5 teaspoons Ethiopian Berbere spice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon lime juice
  • 1/4 cup water
  • 2 tortillas 6 to 7 inches is perfect

For topping the Berbere wraps:

  • 2 tablespoons chopped onion
  • 2 tablespoons chopped tomato
  • chopped cilantro and lime juice as needed

For the buffalo cajun wraps:

  • 1 cup cooked chickpeas
  • 1/4 cup chopped red bell pepper
  • 2 tablespoons vegan buffalo sauce or use 1.5 tablespoons hot sauce and 2 teaspoons melted vegan butter
  • 1.5 teaspoons Cajun seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 cup water
  • 2 tortillas 6 to 7 inches is perfect

For topping the buffalo Cajun wraps:

  • chopped celery and onion as needed
  • vegan ranch as needed

For the lemon pepper chickpea wraps:

  • 1 cup cooked chickpeas
  • 2 tablespoons lemon juice
  • 1.5 tablespoons maple syrup
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon garlic powder
  • 2 teaspoons soy sauce
  • 1/4 teaspoon black pepper
  • Generous pinch of salt and sugar, optional generous pinch cayenne or chili flakes for heat
  • 1 teaspoon cornstarch mixed with 1/4 cup of water
  • 2 tortillas 6 to 7 inches is perfect

For topping the lemon pepper wraps:

  • chopped or thinly sliced cabbage or celery or red bell pepper
US Customary - Metric

Instructions

Make the Berbere Chickpea wraps:

  • Heat a skillet over medium heat. Add a teaspoon oil or 2 tablespoons broth, onion, and a good pinch of salt and cook until the onion is translucent.
  • Then add the chickpeas and all of the spices and mix well for half a minute. Then add the water and lime juice and mix in. Cook until the mixture thickens a little bit and the chickpeas are coated with the spices. Switch off the heat and set the chickpeas aside to use later in your wraps. This mixture makes about 2 medium-sized wraps.
  • Make the topping by chopping up the onion, tomato, and cilantro and mix well. Add some lime juice, salt, and pepper, and use this mixture to top the wraps. Warm up the tortillas as needed. Add a good helping of the berbere chickpeas and top it with the chopped veggies. You can also add some chopped lettuce and/or cucumber. Fold the wraps as you like and serve.

Make the buffalo cajun chickpea wraps:

  • Add all the ingredients under the buffalo cajun wraps to a skillet over medium heat. Mix well. Add 2-3 tablespoons of water and continue to cook until the mixture thickens a little bit. Taste and adjust salt and heat by adding more hot sauce if needed. Use this mixture to make the wraps. Warm up the tortillas as needed.
  • Chop up the celery and onions and have ready the vegan ranch. Assemble by adding the buffalo cajun chickpeas to the wraps and top it with some celery, onion, and a good drizzle of the vegan ranch. Optionally, add some chopped parsley on top.

Make the lemon pepper chickpeas:

  • Add the chickpeas, lemon juice, maple syrup, lemon zest, garlic, soy sauce, and black pepper to the skillet. You can also add a little bit of cayenne and a pinch of salt if needed.
  • Add the cornstarch/water mixture to the skillet. Mix well and let it come to a boil to thicken. Switch off the heat. Taste and adjust the flavor by adding more pepper or salt as needed. Then heat up your tortillas. Slice the cabbage, celery, and red bell pepper.
  • Add chopped veggies then a good helping of the chickpeas to the tortillas and top it with more of the veggies, a pinch of salt and pepper, and serve.

Video

Notes

Recipe time is to make 1 style of wrap. Nutritional information doesn't include toppings, since the amounts you use will vary.
To make this recipe ahead, you can prepare all the fillings and toppings and keep them separately in the fridge for up to 3 days. To serve heat up the tortillas as needed and add the fillings and toppings and serve them as tacos or wraps.
Variations : use other beans like white beans or cooked lentils. You can also use tofu that you can crisp up with a little bit of oil.  
You can also use chickpea tofu, seitan, or soy curls. For the soy curls, you need to soak and drain them before using them. 

Nutrition

Calories: 264kcal | Carbohydrates: 45g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Sodium: 662mg | Potassium: 373mg | Fiber: 8g | Sugar: 9g | Vitamin A: 592IU | Vitamin C: 14mg | Calcium: 99mg | Iron: 4mg