Go Back
Sticky Coconut Curry Chickpea Wraps are a delightful fusion of flavors and textures that bring a touch of excitement to your dining table. This dish showcases the vibrant and aromatic qualities of curry, combined with the wholesome goodness of chickpeas, making it a perfect choice for anyone seeking a nutritious, plant-based meal. Not only are these wraps satisfying and delicious, but they also cater to a variety of dietary preferences, including vegan and gluten-free options. Whether you're preparing a family dinner or meal prepping for the week, Sticky Coconut Curry Chickpea Wraps offer a versatile solution that everyone will love.

Sticky Coconut Curry Chickpea Wraps

Discover the joy of cooking with Sticky Coconut Curry Chickpea Wraps, a vibrant and nutritious dish that combines the rich flavors of curry with wholesome chickpeas. Perfect for meal prep or family dinners, these wraps are not only delicious but also vegan and gluten-free. Made with fresh ingredients like spinach, coconut milk, and spices, they offer a satisfying balance of taste and health. Create an exciting culinary experience that will delight your taste buds and nourish your body!
Print Recipe Pin Recipe

Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon coconut oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (13.5 oz) coconut milk

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon maple syrup or honey

1 cup fresh spinach leaves, roughly chopped

Juice of 1 lime

Salt, to taste

4 large whole wheat or gluten-free wraps

Fresh cilantro, for garnish

Sliced avocado (optional, for topping)

Sliced red chili (optional, for heat)

Instructions
 

Prepare the Chickpea Base: In a large skillet, melt the coconut oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 4-5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until you can smell their fragrant aroma.

    Incorporate the Curry Flavor: Mix in the red curry paste, allowing it to blend with the onion, garlic, and ginger for about 1-2 minutes. This will deepen the curry flavor right from the start.

      Add the Creamy Base: Gradually pour in the coconut milk, then add the soy sauce and maple syrup (or honey). Stir thoroughly to ensure everything is combined, then bring the mixture to a gentle simmer.

        Introduce the Chickpeas and Spinach: Once simmering, add the drained chickpeas and chopped spinach to the skillet. Stir well, allowing the chickpeas to soak up the vibrant flavors of the curry. Let this simmer for 5-7 minutes, stirring occasionally, until the spinach is wilted and the sauce has thickened slightly.

          Final Touches: Squeeze in the lime juice and season with salt to taste. If the sauce appears too thick, add a splash of water to achieve your desired consistency.

            Assemble the Wraps: Lay each wrap flat and spoon a generous portion of the sticky coconut curry chickpea filling onto the center, leaving ample space around the edges. If you prefer, add slices of avocado and red chili for an extra punch of flavor and heat.

              Wrap It Up: Fold in the sides of each wrap, then roll it tightly from the bottom to the top, securely enclosing the filling.

                Serve and Enjoy: Slice each wrap in half for easier handling. Garnish with fresh cilantro on top for a pop of color. Serve immediately while warm, or at room temperature for a delightful lunch option!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4