No-Cook Spicy Chickpea and Avocado Wraps
A quick, no-cook vegan wrap that combines creamy avocado, spicy chickpeas, and crisp vegetables for a fresh and satisfying lunch or snack. This mexican-inspired vegan (vegan) ready in about 10 minutes pairs large avocado, peeled and pitted, lime juice, Sriracha sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 large avocado, peeled and pitted
- 1 tbsp lime juice
- 1 tbsp Sriracha sauce
- 1/4 cup red onion, finely diced
- 2 tbsp cilantro leaves, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large whole wheat tortillas
- 1/2 cup shredded carrot
- 1 cup baby spinach leaves
Instructions
- Step 1: In a medium bowl, mash 1 large peeled and pitted avocado with 1 tbsp lime juice until smooth but slightly chunky.
- Step 2: Add 1 can (15 oz) drained and rinsed chickpeas to the bowl and lightly mash with the avocado, leaving some chickpeas whole for texture.
- Step 3: Stir in 1 tbsp Sriracha sauce, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
- Step 4: Lay out 4 large whole wheat tortillas on a flat surface. Evenly distribute the avocado-chickpea mixture onto each tortilla, then top each with 1/2 cup shredded carrot and 1 cup baby spinach leaves.
- Step 5: Roll up each tortilla tightly to enclose the filling. Slice in half if desired and serve immediately for a fresh, spicy wrap.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Cook Spicy Chickpea and Avocado Wraps take to make?
Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Cook Spicy Chickpea and Avocado Wraps?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lime juice from drying out.
Can I substitute ingredients in No-Cook Spicy Chickpea and Avocado Wraps?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Cook Spicy Chickpea and Avocado Wraps for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is No-Cook Spicy Chickpea and Avocado Wraps vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
