chickpea wrap

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Chickpea Wrap

Yield: 6

Chickpea Wrap

This is a nice and hearty meal that even your biggest carnivore will love. All this stuff you should have on hand in your cupboard, so this will be one of the back-up dinners you should be able to make when you’re in a bind.


1 regular yellow bell pepper (diced)

1 large carrot (peeled & finely diced)

3 cloves garlic (peeled & pressed)

1 regular yellow onion (diced)

1 large sweet potato (diced)

1 15 oz can chickpeas (with liquid)

6-8 oz sun-dried tomatoes (coarsely chopped)

6 Large Ezekiel tortillas

1 Tbsp coconut oil (optional)

1 dash Black pepper (to taste)

1/8 tsp cayenne

1 tsp cumin

1/2 tsp red pepper


  1. In a large pan over medium heat saute the carrot, onion, yellow pepper and garlic for about 7 min or until they start to get soft (1 Tbsp coconut oil is optional).
  2. Add the cumin, red pepper, cayenne pepper, black pepper and saute for another minute or so.
  3. Add the chickpeas (and their liquid) and 1 1/2 cups water.
  4. Bring to a boil.
  5. Add the potato and sun dried tomatoes.
  6. Simmer 20 minutes or until potatoes are soft.
  7. Heat the tortillas and serve like a burrito.


  1. The Kitchen Skinny says

    thefalcos January 3, 2012 at 2:24 am
    Delicious! We topped our wrap with a little avocado and some greek yogurt.

    tksmith2 January 3, 2012 at 2:28 am
    Avocado and greek yogurt are great choices, sounds yummy will have to try that next time!

    KarenFriendSmith January 3, 2012 at 5:23 am
    I also like to stir in spinach. If you add a couple handfuls in during the last five minutes of the ‘simmer’ stage, it adds great color and is a great way to sneak in some extra ‘greens’.

    karynparry January 4, 2012 at 11:24 pm
    I am in the middle of making it and it seems wonderful! It is a nice variety of things I wouldn’t have put together. Very excited.

    tksmith2 January 4, 2012 at 11:30 pm
    Great! If you have spinach you can add that at the end like Karen said. We usually do that at our house. Also you could add avocado and greek yogurt like Amy did. I have always wanted to add pineapple to it, I think that would be a nice flavor as well. There are many ways you can make this recipe your own over time. Enjoy!

    smartin January 5, 2012 at 8:41 pm
    This is shockingly delicious! For all the veggies involved, I thought for sure my husband wouldn’t like it – but we were pleasantly surprised!

  2. Lauren Lanni says

    This is one of Dave’s favorites. We’ve made it twice now and there is always a lot of water/juice at the end of cooking time so we have to cook it a lot more. Has anyone tried adding less water? Thanks!

  3. Rachel Smith says

    We had this for dinner last night. It was very good. I too had a little too much water, but let it simmer a little longer to cook it out…. I like the idea from the person above adding the avacado and greek yogurt. I’m going to write that down on my recipe for next time.

  4. Kimberly Allard says

    Ooops! Ended up making it with white beans instead of chickpeas. A delicious mix up!

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