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.

Peanut Curry Chickpea Wraps

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

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Instructions

In a small bowl, combine the curry paste, peanut butter, tamari, maple syrup, lime juice, ginger and garlic and whisk together well until smooth.
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.
To a medium sized bowl, add your drained chickpeas. Feel free to mash some of the chickpeas if desired with a fork.
Pour in your sauce and gently toss everything together to coat.
Take a wrap and place on a flat surface, then layer with some vegetables of choice and some of your chickpea mixture.
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.