Chickpea and Avocado Wraps with Tahini Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Creamy avocado and spiced chickpeas wrapped in soft tortillas, enhanced with a smooth tahini sauce — an easy, portable vegan picnic option. This Middle Eastern-inspired sandwich and wrap recipe (vegan), ready in about 15 minutes, pairs canned chickpeas, ripe avocado, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1 can (15 oz), drained and rinsed canned chickpeas
1 medium, peeled and pitted ripe avocado
1 tbsp lemon juice
1 tsp ground cumin
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp black pepper
4 large (10-inch) tortilla wraps
2 cups baby spinach
3 tbsp tahini
3 tbsp warm water
1 tsp maple syrup
1 tsp apple cider vinegar

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Instructions

Step 1: In a medium bowl, mash 1 medium ripe avocado with 1 tbsp lemon juice until smooth. Add 1 can drained chickpeas, 1 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Mash chickpeas slightly with avocado, leaving some chickpeas whole for texture.
Step 2: In a small bowl, whisk together 3 tbsp tahini, 3 tbsp warm water, 1 tsp maple syrup, and 1 tsp apple cider vinegar until creamy and pourable.
Step 3: Lay 4 large (10-inch) tortilla wraps flat. Spread a thin layer of tahini sauce over each wrap, then add 1/2 cup baby spinach and a quarter of the chickpea-avocado mixture. Roll each wrap tightly, folding in the sides to secure the filling.
Step 4: Slice wraps in half diagonally and wrap in parchment paper or foil for easy picnic transport.