Homemade Vegan Tuna Wraps
Ingredients
Filling
- 1 can chickpeas, rinsed & drained
- 2 ripe tomatoes, cubed
- 1 small cucumber, cubed
- 2 tbsp chives, ciseled
- 3 tbsp soy yoghurt
- 1/4 tsp salt
- 1 tsp dijon mustard
- 1 tsp paprika
- 1 tbsp nutritional yeast
- pepper
Wrap dough
- 1 cup all purpose flour
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup water
Preparation
Rinse and drain the chickpeas. If desired, peel off the skin for better digestion, which takes an extra 10 minutes.
Flake them with a fork or clean hands.
Add the vegetables and mix.
Add the spices and yogurt and mix again.
Set in the fridge for about 15 minutes so flavors combine.
Mix the flour, olive oil, salt, and water with one hand until a super elastic dough forms. Adjust flour or water as needed.
Set the dough aside for 10 minutes.
Divide the dough into 2 parts and roll out into very thin wraps, using flour to prevent sticking.
Cook each wrap for 2 minutes on each side on a hot pan.
Keep the wraps in a clean dish towel. Use right away or dampen the towel with water and microwave for 20 seconds to soften again.
Fill the wraps with the chickpea mixture, add cabbage, lettuce, avocado, and sprouts, then roll up and serve.
Tips
Serve with additional vegetables for extra crunch and freshness.
