Chickpea & Veggie Wrap with Creamy Lime Dressing

Recipe
Nutrition
My Notes

This protein-packed, deliciously tangy wrap is full of fresh, crunchy veggies for a quick, Thai-inspired lunch. 

3377 people are cooking this
92% would make it again
Makes 2 Servings
2 medium
You can adjust recipe serving sizes for leftovers (and company!) in your menu.
  • Snow peas
    1 cup
  • Small Tortilla (Wheat or GF)
    2
  • Red bell pepper
    1
  • Baby kale
    1 1⁄2 cups
  • Lime
    1
  • Peanut butter
    2 tbsps
  • Water
    1 tbsp + 1 tsp
  • Low-sodium soy sauce/tamari
    2 tsps
  • No-salt canned garbanzo beans
    1 can
Optional
  • Hot sauce
    1 tsp
Directions (15 min • Easy)

  1. Produce Prep: Rinse the snow peas and chop into small pieces. Rinse the red pepper, and remove the seeds and stem. Cut the red pepper into thin strips. Rinse the baby kale. Cut the lime in half and squeeze out the juice, removing the seeds as you do so.

  2. Whisk together the peanut butter, water, soy sauce, and half of the lime juice. Add additional lime juice and/or soy sauce to taste. Add additional water to thin out.

  3. Rinse and drain the canned garbanzo beans.

  4. Lay the beans down the center of the whole grain tortilla. (If you would like the beans to be warm, put the whole grain tortilla and beans in the microwave for a few seconds.) Continue to pack your wrap by placing the sliced red pepper, snow peas and baby kale on top of the beans. Pour the peanut butter sauce over all of it, add hot sauce if you’d like, and roll it all up. That’s a wrap!

 

Kitchen Tips
From our friends at Rouxbe Cooking School
Chopping broccoli & odd-shaped veggies
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