Roasted Chickpea and Kale Wraps
Roasted Chickpea and Kale Wraps
Ingredients
For the Roasted Chickpeas
- 2 2/3 cups cooked chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 4 teaspoons soy sauce
- 2 teaspoons maple syrup
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder, divided
For the Mayo Sauce and Greens
- 8 tablespoons vegan mayonnaise
- 4 tablespoons lemon juice
- 2 teaspoons garlic powder, reserved from above
- 1 pinch salt, as needed
- as needed hot sauce, optional
- 8 leaves kale, large, or other greens, roughly chopped
For Assembly
- 1 avocado, sliced
- 8 slices tomato
- 8 tablespoons hummus, heaping
- 4 large tortilla, or gluten-free tortilla
Instructions
- 1
Preheat your air fryer to 400°F (or oven to 400°F). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400
- 2
In a medium bowl, combine the drained and rinsed chickpeas, 2 tablespoons olive oil, 4 teaspoons soy sauce, 2 teaspoons maple syrup, 2 teaspoons smoked paprika, and 2 teaspoons of the garlic powder. Mix well to ensure the chickpeas are evenly coated.
⏱️ 3 min
- 3
Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Air fry for 10-11 minutes, shaking the basket halfway through, until crispy. If using an oven, roast for 15-18 minutes, stirring halfway through.
⏱️ 11 min•🌡️ 400
- 4
While the chickpeas are roasting, roughly chop the kale or other greens.
⏱️ 2 min
- 5
In a separate bowl, prepare the mayo sauce by mixing together the vegan mayonnaise, lemon juice, the remaining 2 teaspoons garlic powder, and a pinch of salt. Add hot sauce if desired. Add the chopped greens to the sauce and toss well to coat.
⏱️ 3 min
- 6
Once the chickpeas are ready, remove them from the air fryer or oven.
⏱️ 1 min
- 7
To assemble each wrap, lay out a large tortilla. Spread 2 heaping tablespoons of hummus evenly over the tortilla. Top with a portion of the sauced greens, roasted chickpeas, avocado slices, and tomato slices.
⏱️ 4 min
- 8
Fold in the sides of the tortilla, then tightly roll the wrap from the bottom up.
⏱️ 1 min
- 9
Heat a frying pan over medium heat. Place each assembled wrap seam-side down in the hot pan and fry for 1 to 2 minutes per side, until lightly golden and warmed through. Cut the wraps in half and serve immediately.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Chickpea and Kale Wraps
For the Roasted Chickpeas
- 2 2/3 cups cooked chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 4 teaspoons soy sauce
- 2 teaspoons maple syrup
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder, divided
For the Mayo Sauce and Greens
- 8 tablespoons vegan mayonnaise
- 4 tablespoons lemon juice
- 2 teaspoons garlic powder, reserved from above
- 1 pinch salt, as needed
- as needed hot sauce, optional
- 8 leaves kale, large, or other greens, roughly chopped
For Assembly
- 1 avocado, sliced
- 8 slices tomato
- 8 tablespoons hummus, heaping
- 4 large tortilla, or gluten-free tortilla
Instructions
- 1
Preheat your air fryer to 400°F (or oven to 400°F). Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400 - 2
In a medium bowl, combine the drained and rinsed chickpeas, 2 tablespoons olive oil, 4 teaspoons soy sauce, 2 teaspoons maple syrup, 2 teaspoons smoked paprika, and 2 teaspoons of the garlic powder. Mix well to ensure the chickpeas are evenly coated.
⏱️ 3 min - 3
Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Air fry for 10-11 minutes, shaking the basket halfway through, until crispy. If using an oven, roast for 15-18 minutes, stirring halfway through.
⏱️ 11 min•🌡️ 400 - 4
While the chickpeas are roasting, roughly chop the kale or other greens.
⏱️ 2 min - 5
In a separate bowl, prepare the mayo sauce by mixing together the vegan mayonnaise, lemon juice, the remaining 2 teaspoons garlic powder, and a pinch of salt. Add hot sauce if desired. Add the chopped greens to the sauce and toss well to coat.
⏱️ 3 min - 6
Once the chickpeas are ready, remove them from the air fryer or oven.
⏱️ 1 min - 7
To assemble each wrap, lay out a large tortilla. Spread 2 heaping tablespoons of hummus evenly over the tortilla. Top with a portion of the sauced greens, roasted chickpeas, avocado slices, and tomato slices.
⏱️ 4 min - 8
Fold in the sides of the tortilla, then tightly roll the wrap from the bottom up.
⏱️ 1 min - 9
Heat a frying pan over medium heat. Place each assembled wrap seam-side down in the hot pan and fry for 1 to 2 minutes per side, until lightly golden and warmed through. Cut the wraps in half and serve immediately.
⏱️ 4 min