Go Back
–+ servings
vegan chickpea crunch wrap

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
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
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
  

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
Tried this recipe?Let us know how it was!