Creamy curry wraps stuffed with vegetables. These wraps are Asian-inspired and are the perfect make-ahead lunch. The wraps taste even better the next day because the flavors are more infused into the chickpeas.
I’ve got a make-ahead lunch idea for you guys today. And it’s vegan! Yup, again. I’ve shared quite some vegan recipes with you guys (brownies, sushi, frappucino) so far but I’ve got to tell you I’m not vegan (yet) though. Currently, I don’t believe in a “one-way”-diet. I like to eat healthy by eating different kinds of meals; sometimes I eat vegan, sometimes vegetarian and on other days I eat meat/fish/poultry. I was inspired to create this recipe when I wanted to make a satisfying on-the-go meal for my dear little sister. She tries to eat vegan most of the time so I was determined to make a delicious vegan meal for her. I’m happy to say, she liked the wraps. Even my bf liked these wraps! And therefor, I need to share it with you guys too.
What you should know about this recipe:
- It’s slightly spicy, omit massala curry powder (or sub with regular curry powder) to make a non-spicy version.
- Add more coconut milk (or use coconut cream) to make the curry mixture extra creamy.
- Sub micro greens with other vegetables if you want (or can’t get your hands on micro greens).
- Cilantro adds an extra oriental touch to these wraps. However, if you don’t like cilantro, omit it (and/or add some other leafy green).
- These wraps taste even better the next day because the flavors are more infused.
- Depending on how much you stuff into your wrap, you’ll make 8-10 wraps with this recipe.
- 1 onion, chopped
- 2 cans of chickpeas, washed and drained (530g)
- 120 mL coconut milk
- 1 Tbsp low sodium soy sauce
- 2 tsp regular curry powder (non-spicy)
- 1 tsp massala curry powder
- ½ tsp onion powder
- ¼ tsp garlic powder
- 1 tsp cooking oil
- 8 No Fairytales carrot wraps*
- 50 g micro greens (or other vegetables)
- 100 g bean sprouts, raw or soaked in hot water
- 8 g cilantro, stems removed
- In a non-stick skillet on medium-high heat, heat the oil.
- Add the chopped onion and sauté until golden brown.
- Add the chickpeas, coconut milk, soy sauce, curry powders, onion powder and garlic powder. Mix.
- Heat the mixture while squashing some of the chickpeas to create a bit of texture in the mixture.
- When the mixture has thickened, remove mixture from pan and set aside.
- To make the wrap, put some chickpeas, microgreens, bean sprouts and cilantro at the centre of the wrap. Fold up the bottom and roll into a wrap.
- Serve immediately or store in fridge. Eat the wraps at room temperature.
- *Or your favorite tortilla wrap.