Vegan lavash wraps stuffed with a smoky chickpea, tomato, and onion mixture, crisp slices of refreshing cucumber, and fresh spinach make the best lunch or dinner! The wraps are easy to make and ready in 30 minutes! Enjoy them at home or eat them on the go for a satisfying and filling meal.
3cupscooked chickpeas(2) 14 oz cans (rinsed and drained)
8lavash wraps(I used Atoria whole grain lavash)
In a large pan over medium heat, saute the diced onion in 3-4 tbsp vegetable broth until soft and translucent.
Add minced garlic, 1 tbsp smoked paprika, 2 tsp cumin, ¼ tsp salt, ¼ tsp black pepper, and 3 tbsp tomato paste to the pan with the onions. Stir and let it cook for 2-3 minutes, it will smell very fragrant.
Add 3 tbsp lime juice, 1 tbsp apple cider vinegar, 1 tsp maple syrup, 1 tbsp hot sauce, 1 cup water, and 3 cups cooked chickpeas to the pan. Stir to combine and let it cook for 15 minutes or until the sauce has thickened.
Lay a lavash wrap on a flat surface. Put 1 handful of spinach on the left side of the wrap (closest to you). Next to the spinach, put about ½ cup of chickpeas. To the right of the chickpeas, arrange a thin layer of cucumbers. If you want to add mashed avocado or any type of sauce, spread it on the right side of the wrap (farthest from you) so it will seal the wrap as you roll it. Sprinkle green onions over the top. Fold the center in and roll it up.
When you're building the chickpea wrap, try to space out the ingredients and fill all the surface area of the wrap. The shape of a lavash wrap makes it easier to use more filling. Try not to stack the ingredients on top of each other like you would in a burrito or taco. When you roll it up, you want to see the layers.
If you want to add mashed avocado (highly recommended!) or your favorite sauce, spread it out over the right side (the side farthest from you) so it will act as the seal when you roll up the wrap.
I used Atoria whole grain lavash wraps because they have clean ingredients, they're vegan and non-GMO, and they're low in sodium. Since they don't have any preservatives, it's best to store them in the fridge to make them last longer.
Store the leftover smoky chickpeas in an airtight container in the fridge for 4-5 days.