Vegan Shawarma Wraps with Creamy Garlic Sauce
If you're on the hunt for a delicious and satisfying meal that fits the vegan lifestyle, look no further than these vegan shawarma wraps. Packed with vibrant flavors and textures, they're a quick and easy way to enjoy a plant-based twist on a classic favorite.
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 4 large tortillas or pita bread
- 1 cup lettuce, shredded
- 1 cup cucumber, diced
- 1 cup tomatoes, diced
- 1/2 red onion, thinly sliced
- Fresh parsley, for garnish
Instructions
- Prepare the Chickpeas: Preheat your oven to 400°F (200°C). In a bowl, mix the chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, salt, and pepper until well-coated.
- Roast the Chickpeas: Spread the seasoned chickpeas on a baking sheet and roast for 20-25 minutes or until crispy, stirring halfway through.
- Assemble the Wraps: Lay the tortillas or pita bread on a flat surface. Add a generous handful of lettuce, followed by roasted chickpeas, cucumber, tomatoes, and red onion.
- Drizzle with Garlic Sauce: Top each wrap with the creamy garlic sauce, then roll tightly to enclose the filling.
- Serve: Cut the wraps in half, garnish with fresh parsley, and enjoy!
Cook’s tips
- Ensure chickpeas are thoroughly dried before roasting to achieve maximum crispiness.
- Adjust the spice blend to your preference—add a pinch of cayenne for heat.
- Warm the tortillas briefly in a dry skillet to make them pliable and easier to roll.
- Double the garlic sauce recipe if you love extra dipping.
Substitutions
- Use whole wheat or gluten-free tortillas for a healthier or allergy-friendly option.
- Swap chickpeas for roasted cauliflower or tofu for variety.
- Replace the creamy garlic sauce with tahini sauce for a nutty twist.
- Add pickled turnips or pickles for extra tang.
- Use vegan yogurt or cashew cream instead of store-bought vegan mayo in the sauce.
Storage & reheating
Store leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet or microwave for 30 seconds, but note that the tortillas may soften. For best results, keep the sauce separate and add just before serving.
Frequently asked questions
Can I make these wraps ahead of time?
Yes, but it's best to assemble them just before serving to keep the tortillas from getting soggy. You can prep the roasted chickpeas and vegetables ahead and store separately.
Are these wraps gluten-free?
Use gluten-free tortillas or pita to make them gluten-free. Ensure all spices are certified gluten-free.
How do I make the creamy garlic sauce?
The sauce is not included in this recipe, but you can make a simple version by blending vegan yogurt, minced garlic, lemon juice, and salt. Alternatively, use a store-bought vegan garlic sauce.
Can I use dried chickpeas instead of canned?
Yes, soak and cook dried chickpeas until tender, then drain and pat dry before roasting. Adjust cooking time accordingly.
