Peanut Curry Chickpea Wraps
Ingredients
- 1 tbsp Red Thai Curry Paste
- 1 tbsp natural salted peanut butter
- 1 tbsp tamari or coconut aminos
- 1 tbsp maple syrup
- Juice of half a lime
- 1/4 tsp ground ginger
- 1/4 tsp garlic powder
- 2–3 tbsp water
- 1, 15 oz can chickpeas, rinsed and drained
- 2 scallions, finely diced
- 2–3 burrito wraps
Wrap Filling Options
- Shredded Cabbage
- Lettuce
- Shredded Carrots
- Avocado
Preparation
In a small bowl, combine the curry paste, peanut butter, tamari, maple syrup, lime juice, ginger, and garlic. Whisk together well until smooth.
Slowly pour in 2-3 tablespoons of water to thin out the sauce. Whisk again until well combined.
In a medium-sized bowl, add the drained chickpeas. Optionally, mash some of the chickpeas with a fork.
Pour the sauce over the chickpeas and gently toss everything together to coat.
Lay a burrito wrap on a flat surface and layer with your choice of shredded vegetables and some of the chickpea mixture.
Tuck in the sides of the burrito and fold one end over the mixture, then roll while ensuring the ends are tucked in.
Serve the wraps with additional sides if desired.