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Peanut Curry Chickpea Wraps

ByCatherine Perez Updated on
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These Peanut Curry Chickpea Wraps are made flavorful with a combination of Thai red curry paste and peanut butter. A quick vegan lunch idea that is flavorful with every bite.

Chickpea wraps filled with curry peanut chickpeas, lettuce and avocado.

The Best Easy Lunch Idea

If you want to save time, but still have something enjoyable for a quick lunch, then these Peanut Curry Chickpea Wraps are just for you. They combine some of my favorite bold flavors in peanut butter and red curry paste along with one of my favorite vegan protein sources, chickpeas. And it’s perfect in case you’ve gotten bored with traditional chickpea salad sandwiches. But, if you are still into those, I have another great recipe for these Mediterranean Chickpea Salad Sandwiches.

These wraps are fantastic because:

  • They are incredibly filling and have a bunch of fun textures with each bite thanks to the crunchy vegetables.
  • Super flavorful with our two main ingredients of peanut butter and Thai red curry paste.
  • Simple to make! You just need bowls and a fork to combine everything.
  • Just takes 15 minutes to prep and assemble for a quick and healthy lunch.

Key Ingredients

  • Thai Red Curry Paste: I use the brand Thai Kitchen and it can be found in the international section of your local grocery store in the US. Just make sure regardless of brand that you make sure it is vegan.
  • Peanut Butter: A natural salted peanut butter works really well in this.
  • Lime Juice: A little bright pop of citrus that compliments the curry paste.
  • Maple Syrup: Helps to balance out some of the salty components in this dish.
  • Chickpeas: Our main protein source.

How to Make Peanut Curry Chickpea Wraps

Make your sauce by combining all of the sauce ingredients to a bowl and thin it out with a little water as desired.

Bowl of chickpeas with scallions.
Peanut curry sauce being mixed together in a bowl with a spoon.

Add your drained chickpeas to a bowl and with a fork lightly mash some of them. I mashed about 1/2 of my container, but you can do more or less based on your preference. Top your chickpeas with your sliced scallions.

Pour your sauce overtop your chickpeas and give everything a good mix to combine really well, then set aside.

Peanut curry sauce being poured over the chickpeas and scallions.
Close up of the cut chickpea curry wrap.

Place your wrap on a flat surface and top with vegetables and chickpea mixture, then tuck in the ends of your wraps and roll your wrap like a burrito.

Tips for the Perfect Lunch Wraps

  • As always, don’t overstuff your wrap. You might be tempted to, but overstuffing your burrito will likely mean that you end up having your wrap rip or be too filled to wrap appropriately.
  • To make sure your wrap is vegan, make sure you are using a vegan Thai curry paste. The brand Thai kitchen has a few jars of paste available that are marked vegan on the label. A lot of traditional Red Thai curry paste may have shrimp paste in it, so make sure to read the labels before using.

Frequently Asked Questions

Is there a good substitute for the curry paste if I don’t like something spicy?

You can swap out your curry paste for a 1/2 tablespoon of miso paste. The peanut and miso combination is an obsession of mine that you can see in dishes like my peanut miso chickpeas dinner recipe.

I’m concerned about sodium. Is there a way to reduce the sodium in this dish?

If you are watching sodium, consider some of the following modifications. Opt for reduced sodium soy sauce or coconut aminos, which both have lower sodium. To help make up for flavor you can add in some more ginger and a little extra lime for a kick.

Allergic to peanut butter. Is there an alternative?

Try sunflower seed butter or tahini as an alternative to make this nut free.

Can you make these wraps in advance?

For best results, I recommend preparing your wrap the day you plan to eat it. Because we are using a sauce, you might end up making your wrap soggy if you end up making it in advance and your veggies might also lose their integrity too. What I like to do is prep the chickpea mixture in advance in an airtight container in the fridge, which will stay fresh for 4-5 days. I’ll then also prep some hearty veggies like shredded cabbage and carrots and keep them on hand as well. When ready to make, just add everything to your wrap and assemble.

What to Serve Your Wraps With

I love to serve these wraps as is or with some extras on the side like:

  • Sliced bell pepper (also works wonderfully inside the wrap as well)
  • Sweet potato fries
  • Sliced cucumber
  • Clementines
  • Fruit Salad

More Vegan Wrap Ideas to Try

Veggie and chickpea loaded wrap being tilted to show the filling.
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Loaded chickpea curry wrap cut and held together to view the inside.

Peanut Curry Chickpea Wraps

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 3 servings 1x
  • Category: Lunch
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegan
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Description

These Peanut Curry Chickpea Wraps are made flavorful with a combination of Thai red curry paste and peanut butter. A quick vegan lunch idea that is flavorful with every bite.

Ingredients

Scale
  • 1 tbsp Red Thai Curry Paste
  • 1 tbsp natural salted peanut butter
  • 1 tbsp tamari or coconut aminos
  • 1 tbsp maple syrup
  • Juice of half a lime
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • 2–3 tbsp water
  • 1, 15 oz can chickpeas, rinsed and drained
  • 2 scallions, finely diced
  • 2–3 burrito wraps

Wrap Filling Options

  • Shredded Cabbage
  • Lettuce
  • Shredded Carrots
  • Avocado

Instructions

  1. In a small bowl, combine the curry paste, peanut butter, tamari, maple syrup, lime juice, ginger and garlic and whisk together well until smooth. 
  2. Once combined, slowly pour in some water to help thin out your sauce (for reference I used about 2 tablespoons of water) and whisk again. 
  3. To a medium sized bowl, add your drained chickpeas. Feel free to mash some of the chickpeas if desired with a fork.
  4. Pour in your sauce and gently toss everything together to coat. 
  5. Take a wrap and place on a flat surface, then layer with some vegetables of choice and some of your chickpea mixture.
  6. Tuck in the sides of your burrito and fold one end over your mixture and roll while continuing to make sure the ends of your wrap are tucked in.  Serve with extra sides as desired. 

Notes

As always, don’t overstuff your wrap. You might be tempted to, but overstuffing your burrito will likely mean that you end up having your wrap rip or be too filled to wrap appropriately.

To make sure your wrap is vegan, make sure you are using a vegan Thai curry paste. The brand Thai kitchen has a few jars of paste available that are marked vegan on the label. A lot of traditional Red Thai curry paste may have shrimp paste in it, so make sure to read the labels before using.

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★ Catherine

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