Chickpea Curry Wraps – Lunch On-The-Go!

These Chickpea Curry Wraps are sooooo good. They are perfect to make ahead, pack for lunch and have ready to go for busy days. The combination of flavors is so delicious – a little sweet, spicy and salty. I use 100% sprouted whole grain tortillas from Food for Life brand to wrap up this homemade salad mixture. These tortillas are 100% organic, non-GMO, a great source of complete protein and a favorite staple around here. I also show you how to make chickpeas from scratch (not from a can – although you can still use canned, as long as the can is BPA-free) in a video below.

And for those of you who don’t like curry, I’d challenge you to try this recipe and see what happens. I think you’ll be pleasantly surprised. 

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4.8 from 30 reviews
Food Babe's Chickpea Curry Wraps
 
Prep time
Cook time
Total time
 
Serves: 2
Ingredients
  • ¾ cups dry chickpeas (or one 15 ounce can cooked, rinsed and drained)
  • ½ red pepper, chopped
  • ¼ cup cilantro, chopped
  • ¼ cup raisins
  • 2 large sprouted wheat tortillas (gluten free option: use gluten free tortillas)
  • 2 cups baby spinach
  • Dressing:
  • ½ lime, juiced
  • 1 teaspoon curry powder
  • 1 teaspoon honey (vegan option: use 1 teaspoon coconut nectar)
  • 2 tablespoons extra virgin olive oil
  • salt and pepper, to taste
Instructions
  1. You can use canned chickpeas or make them by soaking dry chick peas over night in water.
  2. Drain and rinse soaked chickpeas and place them in a large pot.
  3. Cover chickpeas with 2 to 3 inches with cold water.
  4. Cook over high heat and bring to a boil; lower heat and simmer, covered, until softened, about 1½ hours.
  5. In a large bowl, mix together cooked chickpeas, red pepper, cilantro and raisins.
  6. In a separate small bowl, whisk together dressing ingredients.
  7. Add dressing to chickpea mixture and stir well. Let sit for 30 minutes to develop flavors or refrigerate to eat at a later time.
  8. Add half of the mixture to each tortilla and top with one cup of baby spinach. Roll tightly and enjoy.

  

Curry Chickpea Wraps

Watch me make these on NBC’s Charlotte Today below! A big thank you goes to Whole Foods Charlotte for supplying the ingredients.


 

Hope you enjoy the recipe!

Vani

P.S. This recipe is taken straight from the Food Babe Eating Guide program. Each month members get a whole new set of Food Babe approved menu items, recipes, a grocery list and bonuses! You can check it out here if you are interested in joining and supporting a healthy organic lifestyle and all the work we do at FoodBabe.com. 

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130 Responses to “Chickpea Curry Wraps – Lunch On-The-Go!”

  1. Tracy

    Yum, great flavor…we enjoyed it!

    Reply
  2. Leena

    This was pretty good. I added red onion, green onion, garlic powder and a little cayenne for more flavor.

    Reply
  3. Lindsay

    Do you think this would freeze well? Would love to make bigger batches to have a quick packed lunch go to.

    Reply
    • Mim (to Lindsay)

      In the video, she says that the chickpeas will freeze well.

      Reply
      • Annette (to Mim)

        You could freeze it all without the spinach and then just add the fresh spinach when you assemble it or pack some for your lunch.

        I’m thinking of making this and packing it in a bowl with the wrap separate and just assembling it at work.

  4. Debi

    What tortillas do you recommend? I am on the verge of buying a stainless steel tortilla press because I am not finding any that I think are good.

    Reply
  5. Rose

    You might already be doing this, but thought I would share as it’s a time saver and saves on electricityy too. I cook a lot of things in my mini crockpot, I have a Red Mill soup mix that I use in there and add carrots, onions, kale, spinach etc. etc. , whatever I feel like or have left over in my fridge, also froz. veggies peas, corn, and quinoa. You could probably cook the dry beans in there also and use electricity. I also have some chicken sausages that I like but the skin is tough so I cook a pkg. in there for a long time, and then cool them off and put them in the fridge and use them for soups, sandwiches, omelettes or even your wraps. Everything cooks pretty fast as I usually use high.
    Since it’s just me, I use my little crockpot more than my big one, unless I’m making my split peas soup that I found a recipe to use a crockpot….YUMMMY! Or I’m making something for company.

    Reply
  6. Bill W

    Do you have any substitute for lime juice and olive oil? My son is allergic citrus fruits, olive oil, peanuts (tree nuts) , eggs, tomatoes, any of the pepper groups, turmeric , paprika etc.

    Reply
    • Mimi (to Bill W)

      Anything tangy would be a good substitute for the lime or citrus source of tanginess. You could use a little bit of plain yogurt or even a raw mango powder found in Indian stores called Amchur.

      You can substitute Coconut oil or sesame for Olive oil.

      Reply
    • Yasmine (to Bill W)

      Another substitute for lime juice could be Tamarind paste mixed into some water to make a tamarind juice. Tamarind paste can be found in a Indian grocery store.

      Reply
    • Yasmine (to Bill W)

      If your son is allergic, use black pepper instead of paprika or red pepper. Skip turmeric.

      Black Pepper
      Tamarind paste mixed in some water
      Salt
      Red Onion
      Cilantro
      Raisins

      Reply
      • Bill W (to Yasmine)

        Yasmine,
        As I stated any of pepper groups are things he is allergic to. I was wondering what some vinegars might do for this. Balsamic or otherwise.

    • Ana (to Bill W)

      Apple cider vinegar

      Reply
  7. Mary-Anne

    So awesome! I didn’t have all the ingredients in house for the wrap so I just made the dressing for my salad. I swapped out the lime juice for apple cider vinegar, used Jamaican curry powder, added garlic, maple syrup and it is soooooo goood! I can’t wait to make the wraps now :)

    Reply
  8. Jamie

    Are the organic soybeans in the Ezekiel Tortillas Non-GMO?

    Reply
    • Chuck (to Jamie)

      Jamie: By Federal law, any food that’s Certified Organic (a legal definition) must be non-GMO. So, organic soybeans are GMO-free!

      Reply
  9. Carolyn

    hi Vani !! I really like that picture of you , which makes me think about those Tarte blushes, you recommend them why? im so confused….what makes them safe for you?

    Reply
  10. Carmen

    All I can say is YUMYUMYUM!

    Reply
  11. Lawrence

    Vani, why don’t you enable messages on FB?

    A major fast food chain like Chick-fil-A has committed to go antibiotic-free, but Trader Joe’s is still selling lots of meat raised (with) antibiotics. Makes you wonder, doesn’t it?! Here’s the truth about America’s (favorite) grocer:

    Reply
  12. Christy

    OMG This is awesome!!! I’m eating it right now. I’m typing between bites. lol:) I did change it up a little. I used red & orange bell peppers. I didn’t have spinach so i used curly kale. I also used lemon juice in stead of lime. Still amazing. You ROCK Food Babe!!! Thank you for the great and amazing food recipes and for everything you do.

    Reply
  13. Nazneen

    This recipe was fantastic! I even added my own twist and added chicken and low fat greek yogurt to turn it into a chicken salad wrap. Perfect for lunch, and kept me energized for the rest of the day! Thanks food babe!

    Reply
  14. Lisa

    Food Babe- can you please do some research on chickpeas. I have heard that you should not eat them because they are now too commercially produced.

    Thanks

    Reply
  15. Jessica

    I made these last night and they were great! I just added a little organic unfiltered apple cider vinegar since I like a more tart taste. I have some left over for lunch today! Would be great over a salad if wraps aren’t available.

    Reply
  16. Donna Wolff

    Re Almond Pound Cake recipe found on Nutiva page…states oil puond cake pan….then pour into dish…what size? Pan (pound cake usually baked in loaf pan) or dish?

    Reply
  17. Elaina

    Great recipe! I was glad I doubled the recipe because my boyfriend asked for seconds. So healthy and delicious!

    Reply
  18. Find Out More

    Hi there, You’ve performed an excellent job. I’ll certainly digg it and individually suggest to my friends. I am confident they will be benefited from this site.

    Reply
  19. Teresa Graney

    The wrap was yummy, I served it with pork chop and it was good combination. Thanks for the recipe; its a keeper!

    Reply
  20. Malcolm Scoon

    Looks ‘delish’. Still, I’d probably switch out the raisins for smoked salmon :)

    Reply
  21. Kristina

    Can you recommend a substitute for the oil? I follow Dr.’s McDougall, Esselstyn, Fuhrman, and several others that recommend no oil because it’s highly processed, 100 % fat and has no real nutritional value. Wondering if I can just leave it out?

    Reply
  22. Jen

    Has anyone else noticed that gluten free tortillas have canola oil or corn in them?

    Reply
  23. Cecily

    Forgot the parchment paper, the tortilla fell apart and it was a mess. Still good, but when I make it again for lunch tomorrow, I’ll remember the parchment. I also added red onion and cayenne.

    Reply
  24. Jane

    Thanks for the great recipes and your activism. Tasty – nice change of pace for a wrap. I left out raisins as I don’t care for sweet in my savory but the honey was necessary to balance out the tart lime juice. Lots of variations to try now; as per other comments, I’m adding red onions next time. My main suggestion would be to puree the chickpeas a bit so everything holds together better. Even wrapping as tight as I could, several check peas rolled out while eating it – a bit messy!

    Reply
  25. Whitney

    Would cannellini beans work?

    Reply
  26. Maren

    So I must ask a question many want can relate to, but nobody wants to talk about. What do you recommend for the gas produced when you eat a diet made up of mostly legumes?

    Reply

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