Vegan Chicken Wrap [Smashed Chickpea Salad]

Vegan Chicken Wrap [Smashed Chickpea Salad]

from thishealthykitchen.com
30 min

Smashed chickpeas, celery, pecans, crisp apple, and dried cranberries are smothered in a rich and creamy dressing for an unforgettable vegan chicken wrap.

Ingredients

  • 1.5 cups chickpeas (cooked or canned (approx. 15oz can))
  • 1 cup granny smith apple (diced, approx. 1 small apple)
  • 1/2 cup celery (diced, approx. 1 medium rib)
  • 1/3 cup pecans (roughly chopped)
  • 1/4 cup dried unsweetened cranberries
  • 1/2 cup raw cashews
  • 1/4 cup +1-2 tablespoons water
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt
  • 3 cups baby spinach
  • 6 ten-inch whole grain tortilla wraps (gluten-free if needed)
  • vegan ranch dip

Directions

  1. 1

    Add all the dressing ingredients to a small blender and process until smooth. Taste for salt and pepper, add some if needed, and then set aside. NOTE: A small blender works best since the quantities are small. A large blender will not blend as smoothly.

  2. 2

    Place the chickpeas in a medium mixing bowl and use a potato masher or large fork to smash most of the chickpeas. (Don't worry about getting every single one.) Then add the remaining salad ingredients and the dressing you just made and mix well.

  3. 3

    Lay out the six tortilla wraps, and divide the baby spinach and salad between them. Start with the spinach in the center of your wrap, followed by 1/6 of your salad on top. Fold the top and bottom, and then fold the remaining opposite sides to create a neat pocket so the filling won't fall out.

  4. 4

    Optional: Use a panini press to grill your wraps, folded side down to seal them. This adds a little crunch and beautiful grill lines. Plus, it keeps the wraps neatly sealed. You may then cut each wrap in half and serve.

  5. 5

    Alternatively, you may cut your wraps into pinwheels. For this method, add the spinach and salad to the bottom side of the tortilla. Then tightly roll it from the bottom up. Grill it seal side down to secure. Then slice it in approximately 2-inch intervals.