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, ground ginger, and garlic powder. Whisk together until smooth.
Gradually pour in 2–3 tablespoons of water to thin out the sauce. Whisk again to incorporate.
In a medium-sized bowl, add the drained chickpeas. If desired, use a fork to mash some of the chickpeas.
Pour the prepared sauce over the chickpeas and gently toss to coat them evenly.
Lay a burrito wrap on a flat surface. Add a layer of your choice of vegetables, such as shredded cabbage, lettuce, shredded carrots, and avocado.
Spoon some of the chickpea mixture onto the vegetables.
Fold in the sides of the burrito, then fold over one end and roll tightly to enclose the filling. Ensure the ends of the wrap are tucked in.
Serve the wraps with additional sides as desired.
