Growing up with a Taco Bell 5 minutes away from me, I would always get a burrito or a new special. Once my friend introduced to me the ultimate crunch wrap from Taco Bell it opened my eyes to new possibilities of trying new foods. It was crunchy, tasty, and wasn’t soggy at the bottom like how a burrito sometimes end up like. I ended up ordering the crunch wrap every time I had went to Taco Bell, instead of the tacos or burritos. Although, I am vegan now and so I was determined to make a vegan chickpea crunch wrap that’s gluten free!

Estimated reading time: 7 minutes

Since 2018, I haven’t had a delicious crunch wrap for that long! So I decided to challenge myself to make a vegan crunch wrap but also gluten free. I thought to myself, chickpeas are a great source of plant-based protein, so I decided to go with that . I didn’t want to add quinoa, mushrooms, lentils, or nuts to my crunch wrap since I want an authentic taste. So I went with chickpeas. However, I didn’t want them to be whole chickpeas, so I turned them into a hummus-like spread. I added the basic taco seasonings from my pantry that had cumin, paprika, chili powder, salt, pepper, garlic, and onion powder. It has so much taste and it’s not soy protein!

Can I get enough protein from these crunch wraps?

I often get the question as a vegan, “Do I get enough protein?”. Well, yes I do. The protein comes from the chickpea spread, corn tortilla, gf tortilla, the Mexican rice, and oat cheese. The gluten free tortilla from Toufayan Bakery is the best I have had!

One crunch wrap is filled with 17 grams of protein.

Interesting fact, Animals are the middle men, according to “The Game Changers Movie“. If you would like to read more on how a human body can live off plant-based protein to gain muscle, click here.

What sauce can I eat with this?

I like to add my favorite oil free cilantro avocado lime sauce to the top of the crunch wrap because it adds a sour and creamy texture as if it was my healthy vegan sour cream sauce. If you are interested in adding this sauce to your crunch wrap click here.

What are chickpeas?

Lets talk about chickpeas, I never knew chickpeas or garbanzo beans were a real thing, until the beginning of my vegan diet. I started to follow Instagram vegan influencers, and all I see are chickpeas, chickpeas, and more chickpeas for their source of protein. I was skeptical at first to trying it, but once I ate Falafels it made me wonder how I can incorporate it into a dish. When I got the idea to use chickpeas as a spread it also fell under the impression as the source of the protein for this meal.

Vegan Cheese isn’t available to you?

So I wanted to make a homemade gluten free cheese for this recipe, but totally optional for you to do since it is a bigger process into making it then buying the store bought vegan cheese. Oat cheese is actually a smart invention of making it into a cheese alternative. The veggies that I added to it were sweet potato, carrot, onion, and garlic. Of course, nutritional yeast, salt, and other seasonings for the flavor. Even if this is the first time making it, it was more than worth it to make it.

Other recipes you might like!

Simple Chickpea Salad

Easy Vegan Chickpea Sandwich

Luscious High Protein Vegan Taco

Jackfruit Vegan Tacos

Constructing the vegan chickpea crunch wrap

How I construct the crunch wrap, may or may not be similar to how others do it. I like to start with the taco sized corn tortilla first, add a generous amount of the chickpea spread then some beans on top. Put it aside, and add the oat cheese, rice, salsa, and guacamole on to the flour tortilla.

On to the Vegan Chickpea Crunch Wrap Recipe!

Vegan Chickpea Crunch Wrap

Ultimate Vegan Chickpea Crunch Wrap that is 10 steps ahead of the game. No more going to Taco Bell everyone.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Main Course

Cuisine American, Mexican

Servings 6 people

Calories 562 kcal

Equipment

• nutri-bullet
• cutting board
• knife
• measuring cups and spoons
• Pan
• pot

Ingredients

  

1x2x3x

Red Rice

• 1.5 tbsp. avocado oil ripe
• 1 cup rice medium or long grain
• 2.5 cup water
• 2 tomatoes
• ½ small onion
• 5 cloves of garlic
• 2 tsp paprika
• 1 tsp salt
• 1 tsp pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp cumin

Salsa Pico De Gayo

• 2 tomatoes
• 1/4 onion
• 1/4 cup cilantro chopped
• 1 lime
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tsp onion powder

Oat cheese *see notes*

• 2/3 cup oats gluten free
• 2 cup water
• 1 carrot small
• ½ sweet potato about 4-5 oz
• ¼ onion
• 3 garlic cloves
• 2 tbsp. nutritional yeast
• 1 tsp salt

Guacamole

• 3 avocados ripe
• 3 limes
• 1/4 cup cilantro chopped

Chickpea Spread

• 14 oz. can chickpeas
• 1 tbsp. paprika
• ½ tbsp. cumin
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• 2 tbsp. water

Other

• 6 pieces of GF tortillas
• 6 pieces of Taco sized corn tortillas
• 2 cups Lettuce chopped
• 15 oz. can pinto beans

Instructions

 

• Chop the tomatoes into 4 pieces and onion into 2 pieces, to fit in the blender if you're using a small Nutri-bullet like me. If you have a bigger blender, you may skip this step and put in the tomatoes, onion, garlic, and seasonings to mix until smooth. Set aside near the stove.
• *DO NOT WASH RICE*. In a medium sized pot, add the 1 cup of long grain rice with some oil on high heat. Mix continuously until it is golden brown (may take 5-10 minutes). Add the tomato and onion mix into the rice while holding the lid in front of you to prevent any splatter going towards you. Mix for 1-2 minutes stay on high heat. Add the water to it now and mix it evenly and close it with a lid. Put it to the lowest heat, and let it cook for 30-35 mins. I recommend using a clear lid to see the rice. *DO NOT TOUCH THE RICE OR OPEN THE LID*
• * YOU CAN SKIP IF YOU HAVE STORE BOUGHT VEGAN CHEESE* For the oat cheese, cut the sweet potato, onion and carrot into similar sizes to cook evenly. In a small pot, boil the sweet potato first in water for 5 mins. Then add the carrot, onion, and garlic. Next in another small pot cook the 2/3 cup of oats with 1.5 cups of water. When the oats and veggies are cooked let it cool aside.
• In a bowl mash the 4 avocados first then mix thoroughly with the lime. Add the chopped cilantro.
• For the Pico De Gayo, cut the tomatoes, onion, and cilantro into a small bowl and mix the lime and seasonings together. Look under Salsa Pico De Gayo.
• Check on the timer for the rice.
• For the chickpea spread, add the chickpeas, paprika, cumin, chili powder, garlic powder, onion powder, water to the Nutri-bullet blender. Mix until smooth for about 2-3 minutes depending how strong the blades of your blender is. Make sure the chickpeas is smooth and not crushed. Then set aside in a bowl. Then wash the blender for the oat cheese or if you or okay with the flavor of the chickpea skip cleaning it.
• Check the rice. *In the picture I made to much rice so I decreased the amount of rice to make for this recipe.*
• For the oat cheese, add the ingredients and blend for 3-4 minutes. For certain integrals of blending it, make sure to take it out, shake it and blend so everything is mixed together.
• Now it’s the fun part. Grab the taco sized tortillas and place the chickpea spread on top of it with the beans after. On the bigger tortilla, add the cheese, rice, salsa, and guacamole. Add the taco sized tortilla upside down onto the guacamole part. Add the oat cheese to the sides of the taco sized tortilla so the other tortilla will help stick to it. Some other people use two big tortillas to wrap it. Wrap it into a hexagon or heptagon. You can also reference in the post under "constructing the vegan chickpea crunch wrap".
• Heat up the pan to medium heat, don’t add oil if it is a non-stick. Place your hand where you closed it and hover above the pan and drop it onto the pan. Leave it for about 3 minutes or until it is golden brown. Watch closely. Once it is ready apply the cilantro lime sauce and it is ready to enjoy! Freeze up until a few months. I prefer eating it within a month. Enjoy!

Notes

• For an easier route for the chickpea spread, you can only minimize it into 2 ingredients. Only 1 can of chickpeas, 3 tbsp. of taco seasoning and water.
• For an easier alternative for the oat cheese, fell free to buy Daiya cheese or any vegan/plant based cheese at the store.
• Cilantro Avocado Lime sauce link to go to page here.

Nutrition

Calories: 562kcalCarbohydrates: 81gProtein: 17gFat: 22gSaturated Fat: 3gSodium: 1404mgPotassium: 1404mgFiber: 20gSugar: 7gVitamin A: 5689IUVitamin C: 45mgCalcium: 150mgIron: 5mg

Keyword comfort food, vegan

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