20 Delicious Chickpea Wrap Recipes Perfect for Lunch

Looking for a lunch that’s both satisfying and packed with flavor? Chickpea wraps are the answer! Whether you’re craving something creamy, spicy, or loaded with fresh veggies, these versatile little legumes can do it all. From quick meal-prep staples to vibrant seasonal creations, we’ve rounded up 20 mouthwatering recipes that’ll make your midday meal anything but boring. Let’s wrap this up—deliciously!

Spicy Chickpea and Avocado Wrap

This protein-packed wrap is a lunchtime hero—creamy avocado meets smoky-spiced chickpeas, all hugged by a soft tortilla for a meal that’s as satisfying as it is vibrant.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 ripe avocado, pitted and sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• 1 tbsp lime juice
• 2 large flour tortillas
• 1/4 cup chopped fresh cilantro
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a skillet, heat 1 tbsp olive oil over medium heat. Add the chickpeas, 1 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp cayenne pepper, and 1/4 tsp salt. Cook for 5–7 minutes, mashing lightly with a fork, until crispy at the edges.
2. In a bowl, gently toss the avocado slices with 1 tbsp lime juice and the remaining 1/4 tsp salt.
3. Warm the tortillas in a dry skillet for 20 seconds per side. Divide the spiced chickpeas between them, then top with avocado, 1/4 cup cilantro, and feta (if using). Drizzle with the remaining 1 tbsp olive oil.
4. Fold the sides of each tortilla inward, then roll tightly to close. Slice in half and serve.

The contrast of crispy chickpeas against the cool, buttery avocado makes every bite exciting—plus, it’s sturdy enough to pack for lunch without falling apart!

Tip: For extra heat, add a drizzle of sriracha or a sprinkle of crushed red pepper flakes before rolling.

Mediterranean Chickpea and Hummus Wrap

Packed with bold flavors and creamy textures, this wrap is a satisfying lunch that comes together in minutes—no cooking required!

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup store-bought or homemade hummus
• 1/4 cup diced cucumber
• 1/4 cup diced cherry tomatoes
• 2 tbsp crumbled feta cheese
• 1 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 large whole-wheat tortillas
• 1 cup baby spinach

Instructions:

1. In a bowl, mash the chickpeas lightly with a fork, leaving some texture. Stir in the hummus, lemon juice, cumin, salt, and black pepper until combined.
2. Lay the tortillas flat and spread the chickpea mixture evenly down the center of each. Top with cucumber, cherry tomatoes, feta cheese, parsley, and baby spinach.
3. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally and serve.

The tangy feta and creamy hummus balance perfectly with the crunchy veggies, making every bite refreshing and hearty. Tip: For extra flavor, drizzle with a little tahini or hot sauce before rolling!

Roasted Veggie and Chickpea Wrap

Packed with smoky roasted veggies and protein-rich chickpeas, this wrap is a satisfying lunch that comes together with minimal fuss.

Ingredients:

• 1 cup chickpeas, drained and rinsed
• 1 red bell pepper, sliced
• 1 small zucchini, sliced into half-moons
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/2 cup hummus
• 1/4 cup crumbled feta cheese (optional)
• Handful of fresh spinach

Instructions:

1. Preheat oven to 400°F. Toss chickpeas, red bell pepper, and zucchini with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet.
2. Roast for 25 minutes, stirring halfway, until veggies are tender and chickpeas are slightly crispy.
3. Warm tortillas briefly in a dry skillet or microwave. Spread each with 2 tbsp hummus, then layer with roasted veggies, a sprinkle of feta (if using), and fresh spinach.
4. Fold sides of tortillas inward, then roll tightly to close. Slice in half and serve.

The smoky paprika and creamy hummus balance perfectly with the crunch of roasted chickpeas—no sad, soggy wraps here!

Tip: For extra flavor, drizzle with a squeeze of lemon or a dash of hot sauce before rolling.

Curried Chickpea and Spinach Wrap

This hearty, spiced wrap is a flavor-packed lunch that comes together in minutes—perfect for busy days when you crave something satisfying but don’t want to fuss.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup vegetable broth
• 2 cups fresh spinach, roughly chopped
• 4 large flour tortillas
• 1/4 cup plain Greek yogurt (optional, for serving)

Instructions:

1. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, 1 tbsp curry powder, 1/2 tsp cumin, and 1/4 tsp salt, and cook for 1 minute until fragrant.
2. Add the chickpeas and 1/2 cup vegetable broth, mashing lightly with a fork to thicken the mixture. Simmer for 5 minutes, stirring occasionally.
3. Fold in the spinach and cook for 1–2 minutes until wilted. Remove from heat.
4. Warm the tortillas in a dry skillet or microwave. Divide the chickpea mixture among them, drizzle with yogurt if using, and roll tightly.

The creamy, spiced chickpeas pair perfectly with the fresh bite of spinach—plus, the yogurt adds a cool contrast that ties it all together.

Tip: For extra crunch, add shredded carrots or cucumber slices before rolling.

Buffalo Chickpea and Ranch Wrap

Spice up your lunch routine with this tangy, crunchy, and creamy wrap—packed with protein and bold flavors that’ll make you forget it’s plant-based!

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup buffalo sauce
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 large flour tortillas
• 1/4 cup ranch dressing
• 1 cup shredded romaine lettuce
• 1/2 cup shredded carrots
• 1/4 cup diced celery

Instructions:

1. Preheat oven to 400°F. Toss chickpeas with olive oil, buffalo sauce, garlic powder, smoked paprika, and salt. Spread on a baking sheet and roast for 20 minutes, shaking halfway, until crispy.
2. Warm tortillas in a dry skillet for 10 seconds per side. Spread 2 tbsp ranch dressing down the center of each.
3. Divide roasted chickpeas, lettuce, carrots, and celery between tortillas. Fold sides inward, then roll tightly.
4. Slice wraps in half and serve immediately.

The contrast of fiery buffalo chickpeas with cool, herby ranch makes every bite irresistible—plus, the crunch from fresh veggies adds the perfect texture.

Tip: For extra heat, drizzle extra buffalo sauce inside the wrap before rolling!

Greek Chickpea and Feta Wrap

Packed with Mediterranean flavors, this hearty wrap is a lunchtime hero—ready in minutes and full of bright, tangy goodness.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese
• 1/4 cup diced red onion
• 1/4 cup chopped Kalamata olives
• 1/4 cup chopped cucumber
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 cups baby spinach

Instructions:

1. In a bowl, mash the chickpeas lightly with a fork, leaving some texture. Stir in the feta, red onion, olives, cucumber, Greek yogurt, lemon juice, olive oil, oregano, garlic powder, and salt until combined.
2. Warm the tortillas in a dry skillet over medium heat for 20 seconds per side, or microwave wrapped in a damp towel for 15 seconds.
3. Divide the spinach evenly among the tortillas, then spoon the chickpea mixture down the center. Fold the sides inward and roll tightly.
4. Slice in half and serve immediately, or wrap in parchment paper for easy packing.

The creamy, briny filling contrasts perfectly with the crisp spinach—no soggy wraps here!

Tip: For extra zing, add a drizzle of tzatziki or a sprinkle of smoked paprika before rolling.

BBQ Chickpea and Coleslaw Wrap

This smoky, crunchy wrap is a quick lunch hero—packed with protein and tangy slaw for the perfect bite every time.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/3 cup BBQ sauce
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 2 cups pre-shredded coleslaw mix
• 2 tbsp mayonnaise
• 1 tsp apple cider vinegar
• 1/2 tsp honey
• 4 large flour tortillas (burrito-size)
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Cook chickpeas: Heat olive oil in a skillet over medium. Add chickpeas, BBQ sauce, smoked paprika, and garlic powder. Cook 5–6 minutes, mashing lightly with a fork until saucy and slightly crispy at edges.
2. Make slaw: In a bowl, mix coleslaw mix, mayonnaise, apple cider vinegar, and honey until evenly coated.
3. Assemble: Warm tortillas briefly in a dry skillet. Divide chickpea mixture, slaw, and cilantro (if using) among tortillas. Fold sides in, then roll tightly.

The contrast of warm, smoky chickpeas and cool, crunchy slaw makes this wrap irresistibly satisfying—no sad desk lunches here!

Tip: For extra texture, toast the wrapped tortillas seam-side down in the skillet for 1–2 minutes.

Chickpea, Cucumber, and Tzatziki Wrap

This fresh, protein-packed wrap is a lunchtime hero—creamy tzatziki, crunchy cucumbers, and spiced chickpeas come together in a fuss-free handheld meal.

Ingredients

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/2 cup prepared tzatziki sauce
• 1 medium cucumber, thinly sliced
• 1/4 cup chopped fresh dill
• 4 large flour tortillas (10-inch)
• 2 cups shredded romaine lettuce

Instructions

1. In a skillet over medium heat, warm the olive oil. Add the chickpeas, cumin, smoked paprika, and salt. Cook for 5 minutes, stirring occasionally, until lightly crisped and fragrant.
2. Spread 2 tbsp tzatziki onto each tortilla, leaving a 1-inch border. Layer with lettuce, cucumber slices, spiced chickpeas, and a sprinkle of dill.
3. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally and serve immediately.

The contrast of cool tzatziki with warmly spiced chickpeas makes every bite dynamic—no sad, soggy wraps here!

Tip: For extra crunch, lightly toast the tortillas in a dry skillet before assembling.

Chickpea and Sweet Potato Wrap

Chickpea and Sweet Potato Wrap

Packed with smoky-spiced chickpeas and creamy roasted sweet potatoes, this wrap is a hearty, hands-on lunch that’s as satisfying as it is simple.

Ingredients

• 1 medium sweet potato, peeled and diced into ½-inch cubes
• 1 (15-oz) can chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ½ tsp salt
• 4 large flour tortillas
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 2 cups baby spinach
• ¼ cup crumbled feta cheese

Instructions

1. Preheat oven to 400°F. Toss sweet potato cubes and chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp garlic powder, and ½ tsp salt. Spread on a baking sheet and roast for 25 minutes, stirring halfway, until sweet potatoes are tender and chickpeas are crisp.
2. Meanwhile, whisk together Greek yogurt, lemon juice, and remaining 1 tbsp olive oil. Season with a pinch of salt.
3. Warm tortillas in a dry skillet for 30 seconds per side. Spread each with yogurt sauce, then layer with spinach, roasted sweet potatoes and chickpeas, and feta.
4. Fold the sides of the tortilla inward, then roll tightly to secure.

The contrast of crispy spiced chickpeas against the soft sweet potatoes and tangy yogurt sauce makes every bite dynamic.

Tip: For extra crunch, add a handful of shredded cabbage or carrot slaw before rolling.

Chickpea, Kale, and Tahini Wrap

Packed with protein and creamy tahini goodness, this wrap is a lunchtime hero—quick to assemble and even better to eat.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 2 cups chopped kale, stems removed
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large whole-wheat tortillas
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a skillet over medium heat, warm the olive oil. Add the kale and sauté for 3–4 minutes until slightly wilted. Remove from heat.
2. In a bowl, mash the chickpeas with a fork until slightly chunky. Stir in the tahini, lemon juice, cumin, salt, and black pepper.
3. Spread the chickpea mixture evenly onto each tortilla, then top with sautéed kale and feta (if using).
4. Fold the sides of the tortillas inward, then roll tightly to seal.
5. Heat a clean skillet over medium and toast each wrap for 1–2 minutes per side until lightly crisp.

The tahini adds a rich, nutty depth that balances the earthy kale and hearty chickpeas—no soggy wraps here, thanks to that quick pan-toast!

Tip: For extra zing, add a drizzle of hot sauce or a sprinkle of smoked paprika before rolling.

Chickpea and Quinoa Veggie Wrap

Packed with protein and fresh flavors, this Chickpea and Quinoa Veggie Wrap is a satisfying lunch that comes together in minutes.

• 1 cup cooked quinoa (cooled)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/2 cup diced cucumber
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh parsley
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 large whole wheat tortillas
• 2 cups baby spinach

1. In a large bowl, mash the chickpeas lightly with a fork, leaving some texture.
2. Add the quinoa, cucumber, carrots, parsley, tahini, lemon juice, cumin, and salt. Stir until fully combined.
3. Lay out the tortillas and divide the spinach evenly among them, leaving a 1-inch border.
4. Spoon the chickpea-quinoa mixture over the spinach, then roll tightly, tucking in the sides as you go.
5. Slice in half and serve immediately, or wrap in parchment paper for an easy grab-and-go meal.

The creamy tahini and zesty lemon balance the earthy quinoa and chickpeas, while the crisp veggies add a refreshing crunch. Tip: For extra flavor, toast the tortillas lightly in a dry skillet before filling.

Chickpea and Mango Salsa Wrap

Bright, fresh, and packed with flavor, this wrap is a no-cook lunch hero—ready in just 15 minutes!

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup diced ripe mango (about 1 medium mango)
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 cups baby spinach
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. In a medium bowl, lightly mash the chickpeas with a fork until about half are crushed. Stir in the mango, red bell pepper, red onion, cilantro, lime juice, cumin, and salt until combined.
2. Lay out the tortillas and divide the spinach evenly among them, leaving a 1-inch border. Top each with a generous scoop of the chickpea-mango mixture and sprinkle with feta (if using).
3. Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Slice in half diagonally and serve.

The sweet mango and earthy chickpeas are a match made in heaven, while the lime and cumin add a zesty kick that keeps every bite exciting.

Tip: For extra crunch, add a handful of shredded cabbage or crushed tortilla chips to the filling!

Chickpea and Roasted Red Pepper Wrap

Packed with smoky-sweet flavor and creamy texture, this wrap is a lunchtime hero—ready in minutes and endlessly customizable.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/2 cup roasted red peppers, chopped
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 4 large flour tortillas
• 2 cups baby spinach

Instructions:

1. In a bowl, mash the chickpeas with a fork until chunky. Stir in roasted red peppers, mayonnaise, lemon juice, smoked paprika, garlic powder, and salt until combined.
2. Divide the mixture evenly among the tortillas, spreading it down the center. Top each with 1/2 cup baby spinach.
3. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
4. Slice in half diagonally and serve immediately, or wrap in parchment paper for an on-the-go meal.

The smoked paprika and roasted peppers add a cozy depth to the creamy chickpea mash, while the spinach keeps it fresh—no sad, soggy wraps here!

Tip: For extra crunch, add a handful of shredded carrots or cucumber slices before rolling.

Chickpea and Pesto Wrap

This protein-packed wrap is a lunchtime hero—creamy pesto, crispy chickpeas, and fresh veggies come together in minutes for a meal that’s as satisfying as it is simple.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 large flour tortillas
• 1/4 cup basil pesto (store-bought or homemade)
• 1 cup baby spinach
• 1/4 cup shredded carrots
• 2 tbsp crumbled feta cheese

Instructions:

1. Heat a skillet over medium heat. Add chickpeas, olive oil, garlic powder, smoked paprika, and salt. Cook for 5–7 minutes, stirring occasionally, until chickpeas are lightly crispy.
2. Warm tortillas in a dry pan for 10 seconds per side or wrap in a damp paper towel and microwave for 15 seconds.
3. Spread 2 tbsp pesto onto each tortilla, then layer with spinach, carrots, crispy chickpeas, and feta.
4. Fold the sides of the tortilla inward, then roll tightly from the bottom to seal.

The smoky-spiced chickpeas add a crave-worthy crunch against the cool, creamy pesto—no sad desk lunches here!

Tip: For extra zing, drizzle with a squeeze of lemon juice before rolling.

Chickpea and Guacamole Wrap

This protein-packed wrap is a lunchtime hero—creamy guacamole and spiced chickpeas tucked into a soft tortilla for a meal that’s as satisfying as it is simple.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 ripe avocados, pitted and peeled
• 1 tbsp lime juice
• 2 tbsp finely chopped red onion
• 1/4 cup chopped cilantro
• 4 large flour tortillas (10-inch)
• 1 cup shredded romaine lettuce

Instructions:

1. In a skillet over medium heat, warm the olive oil. Add the chickpeas, cumin, smoked paprika, and salt. Cook for 5 minutes, mashing lightly with a fork until slightly crispy but still chunky.
2. In a bowl, mash the avocados with the lime juice, red onion, and cilantro until mostly smooth but with some texture.
3. Warm the tortillas in a dry skillet for 20 seconds per side or wrap in a damp towel and microwave for 30 seconds.
4. Spread a quarter of the guacamole onto each tortilla, top with a scoop of chickpeas, and a handful of romaine. Fold the sides in and roll tightly.

The contrast of the smoky chickpeas against the cool, tangy guacamole makes every bite irresistible—no soggy wraps here!

Tip: For extra crunch, add a handful of crushed tortilla chips before rolling.

Chickpea and Black Bean Wrap

Packed with protein and flavor, this hearty wrap is a quick lunch or dinner that’ll keep you full and satisfied.

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 4 large whole wheat tortillas
• 1/2 cup crumbled feta cheese (optional)

Instructions:

1. In a large bowl, lightly mash the chickpeas and black beans with a fork, leaving some texture.
2. Heat olive oil in a skillet over medium heat. Add the mashed beans, cumin, smoked paprika, salt, and black pepper. Cook for 3–4 minutes, stirring occasionally, until warmed through.
3. Remove from heat and stir in the red bell pepper, cilantro, and lime juice.
4. Divide the mixture evenly among the tortillas, then sprinkle with feta cheese (if using). Fold the sides in and roll tightly.
5. Toast the wraps in a dry skillet over medium heat for 1–2 minutes per side until lightly crisp (optional).

The smoky cumin and bright lime make this wrap anything but boring—plus, it holds up well for meal prep!

Tip: For extra creaminess, add a smear of avocado or Greek yogurt before rolling.

Chickpea and Carrot Slaw Wrap

This vibrant, crunchy wrap is packed with protein and flavor—perfect for a quick lunch or picnic with a satisfying texture contrast.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 2 cups shredded carrots
• 1/4 cup mayonnaise
• 2 tbsp lemon juice
• 1 tsp honey
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 4 large flour tortillas
• 1 cup baby spinach

Instructions:

1. In a large bowl, mash the chickpeas with a fork until roughly broken down (some texture should remain).
2. Add the shredded carrots, mayonnaise (1/4 cup), lemon juice (2 tbsp), honey (1 tsp), cumin (1/2 tsp), and salt (1/4 tsp). Stir until fully combined.
3. Divide the mixture evenly among the tortillas, spreading it down the center. Top each with 1/4 cup baby spinach.
4. Fold the sides of the tortillas inward, then roll tightly to enclose the filling. Slice in half diagonally and serve.

The creamy chickpea mash and crisp carrots create a delightful contrast, while the honey and cumin add a subtle warmth. Tip: For extra crunch, add a handful of sunflower seeds before rolling.

Chickpea and Cilantro Lime Wrap

Packed with zesty lime and fresh cilantro, this wrap is a quick, protein-rich lunch that’s as vibrant as it is satisfying.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 2 tbsp fresh lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas (10-inch)
• 2 cups shredded purple cabbage
• 1 avocado, sliced

Instructions:

1. In a medium bowl, mash the chickpeas with a fork until mostly broken down but still slightly chunky.
2. Stir in the mayonnaise, lime juice, cilantro, cumin, salt, and black pepper until fully combined.
3. Lay out the tortillas and divide the chickpea mixture evenly among them, spreading it down the center.
4. Top each with shredded cabbage and avocado slices.
5. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.
6. Slice in half and serve immediately, or wrap in parchment paper for easy on-the-go eating.

The bright lime and earthy cumin balance perfectly with the creamy avocado—no cooking required, just fresh flavors in every bite.

Tip: For extra crunch, add a handful of crushed tortilla chips or pickled jalapeños before rolling.

Chickpea and Sriracha Mayo Wrap

This spicy, creamy wrap is a lunchtime hero—packed with protein and ready in just 15 minutes!

Ingredients:

• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup mayonnaise
• 1 tbsp Sriracha (plus extra for drizzling)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 2 large flour tortillas
• 1 cup shredded purple cabbage
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. In a bowl, mash the chickpeas with a fork until chunky. Stir in mayonnaise, 1 tbsp Sriracha, garlic powder, smoked paprika, and salt until combined.
2. Toss cabbage and cilantro with lime juice in a separate bowl.
3. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
4. Divide chickpea mixture between tortillas, top with cabbage slaw, and drizzle with extra Sriracha. Fold sides in and roll tightly.

The crunch of the cabbage against the smoky-spicy chickpeas makes every bite irresistible. Bonus: The filling doubles as a killer sandwich spread!

Tip: For extra heat, mix a pinch of cayenne into the mayo.

Chickpea and Sun-Dried Tomato Wrap

This protein-packed wrap is bursting with Mediterranean flavors—creamy hummus, tangy sun-dried tomatoes, and a zesty lemon kick make it a lunchtime superstar.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1/4 cup sun-dried tomatoes in oil, chopped (plus 1 tbsp oil from the jar)
• 1/3 cup plain hummus
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 4 large flour tortillas (10-inch)
• 2 cups baby spinach

Instructions:

1. In a bowl, mash the chickpeas with a fork until chunky. Stir in the sun-dried tomatoes (plus 1 tbsp of their oil), hummus, lemon juice, smoked paprika, and salt until combined.
2. Warm the tortillas in a dry skillet over medium heat for 20 seconds per side to soften.
3. Divide the chickpea mixture evenly among the tortillas, spreading it down the center. Top each with 1/2 cup baby spinach.
4. Fold the sides of the tortillas inward, then roll tightly from the bottom to enclose the filling.

The sun-dried tomatoes add a chewy sweetness that plays perfectly against the smoky paprika—no cooking required!

Tip: For extra crunch, add a handful of shredded carrots or cucumber matchsticks before rolling.

Conclusion

With 20 tasty chickpea wrap recipes, you’ll never run out of lunch inspiration! Whether you crave something creamy, spicy, or fresh, there’s a wrap here for you. Give them a try, and let us know which one’s your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious ideas too. Happy wrapping!