I’ve made a lot of chickpea wraps over the years, but this pesto chickpea avocado wrap is easily one of my favorites. Tossing the chickpeas in pesto adds so much flavor and makes it feel a little more elevated, while still being incredibly easy to throw together. With creamy avocado, crunchy romaine, sweet shredded carrots, and fresh microgreens, it’s the kind of wrap you’ll find yourself making on repeat. You can have this lunch ready in less than 10 minutes!
Pesto Chickpea Avocado Wrap Ingredients
- Chickpeas: Chickpeas make the base of this wrap and add plant-based protein and texture. Be sure to drain and rinse them well before tossing with the pesto.
- Pesto: This is what really sets this wrap apart. The pesto coats the chickpeas and adds so much herby, garlicky flavor. I used a vegan pesto from Barilla, but use your favorite. You could also try my homemade pistachio pesto for this wrap!
- Romaine: Chopped romaine adds a fresh, crisp crunch that balances out the creamy elements in the wrap.
- Shredded Carrots: These add a subtle sweetness and extra texture. You can shred your own or use pre-shredded carrots to save time (I found some that were a pretty multi-color!)
- Avocado: A ripe avocado adds creaminess and helps bring everything together. It also makes the wrap extra satisfying.
- Microgreens (optional): These add a fresh, slightly peppery flavor and make the wrap feel a little more elevated, but they’re totally optional.
- Feta Crumbles: Feta adds a salty, tangy contrast that pairs really well with the pesto and avocado. I used a dairy-free feta (Violife), but regular feta works too if you’re not vegan.
- Tortillas: Use large tortillas or wraps of choice to hold everything together. I like using soft flour tortillas so they’re easy to roll without tearing. You could also use spinach wraps or low-carb wraps.
How to Make This Vegetarian Wrap
Coat Chickpeas with Pesto
Add the chickpeas to a medium bowl and toss with the pesto until evenly coated.
Add Mashed Avocado & Pesto Chickpeas
Add Chopped Romaine & Shredded Carrot
Finish with Microgreens & Feta
Roll it up & Grill (Optional but Recommended)
Storage
These wraps are best enjoyed fresh, but you can store them wrapped tightly in the refrigerator for up to 1 day. Keep in mind the tortillas may soften slightly and the avocado may brown over time.
Make Ahead Option
To make these vegetarian wraps ahead of time, prep the pesto chickpeas and chop the vegetables in advance, then store them separately in the refrigerator. When ready to eat, mash the avocado and assemble the wraps fresh for the best texture and flavor.
What pairs well with a vegetarian wrap
- Air Fryer Sweet Potatoes: A warm, slightly sweet side that balances the fresh, herby flavors of the wrap.
- Salad: A light salad like my Strawberry Spinach Salad would be delicious with this.
- Soup: Pair this wrap with a cozy soup for a more filling meal. Try my Golden Lentil Soup or Lentil Barley Soup.
- Fruit Salad: For a refreshing, slightly sweet contrast, serve with a simple fruit salad—especially nice in the spring and summer months.
- Ranch Potatoes: If you’re looking for something a bit more hearty, try out some crispy potatoes on the side!
Variation Ideas
- Add more protein: Toss in some grilled tofu or tempeh for an extra protein boost.
- Make it spicy: Add a drizzle of hot sauce, chili oil, or a pinch of red pepper flakes.
- Swap the greens: Use spinach, arugula, or mixed greens instead of romaine.
- Add crunch: Include sliced cucumbers, bell peppers, or shredded cabbage for extra texture.
- Use a different spread: Swap the pesto for hummus or a tahini sauce for a different flavor profile. You could also try my homemade pistachio pesto!
- Make it gluten-free: Use your favorite gluten-free wraps or tortillas.
- Turn it into a bowl: Skip the wrap and serve everything over quinoa or rice for a deconstructed version.
- Add sundried tomatoes: For a deeper, slightly tangy flavor that pairs really well with the pesto.
Our Favorite
Vegetarian Wrap Recipes
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Pesto Chickpea Avocado Wrap
I’ve made a lot of chickpea wraps over the years, but this pesto chickpea avocado wrap is easily one of my favorites. Tossing the chickpeas in pesto adds so much flavor and makes it feel a little more elevated, while still being incredibly easy to throw together. With creamy avocado, crunchy romaine, sweet shredded carrots, and fresh microgreens, it’s the kind of wrap you’ll find yourself making on repeat. You can have this lunch ready in less than 10 minutes!
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Ingredients
- 15 oz chickpeas drained and rinsed
- 2 heaping tbsp pesto I used a Barilla vegan pesto
- ~2 cups chopped romaine
- ~1 cup shredded carrots
- 1 ripe avocado
- microgreens optional
- ~3-4 oz feta crumbles I used Vioife dairy-free feta
- 4 large tortillas or wrap of choice
Instructions
- Add the chickpeas to a medium bowl and toss with the pesto until evenly coated.
- Lay the tortillas on a flat surface. Mash about 1/4 of your avocado directly onto each wrap with a fork, spreading it out in an even layer.
- Top each wrap with the pesto chickpeas, chopped romaine, shredded carrots, microgreens if using, and feta crumbles.
- Fold in the sides of each tortilla, then roll tightly into a wrap. This recipe makes about 4 wraps.
- Enjoy right away, or for extra flavor, grill the wraps for a few minutes on each side until lightly golden and crisp. This step is optional but recommended!These wraps are best enjoyed fresh, but you can store them wrapped tightly in the refrigerator for up to 1 day. Keep in mind the tortillas may soften slightly and the avocado may brown over time.
Notes
Variation Ideas
- Add more protein: Toss in some grilled tofu or tempeh for an extra protein boost.
- Make it spicy: Add a drizzle of hot sauce, chili oil, or a pinch of red pepper flakes.
- Swap the greens: Use spinach, arugula, or mixed greens instead of romaine.
- Add crunch: Include sliced cucumbers, bell peppers, or shredded cabbage for extra texture.
- Use a different spread: Swap the pesto for hummus or a tahini sauce for a different flavor profile. You could also try my homemade pistachio pesto!
- Make it gluten-free: Use your favorite gluten-free wraps or tortillas.
- Turn it into a bowl: Skip the wrap and serve everything over quinoa or rice for a deconstructed version.
- Add sundried tomatoes: For a deeper, slightly tangy flavor that pairs really well with the pesto.
Nutrition
Calories: 371kcalCarbohydrates: 40gProtein: 13gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 19mgSodium: 558mgPotassium: 558mgFiber: 10gSugar: 5gVitamin A: 3761IUVitamin C: 7mgCalcium: 196mgIron: 4mg
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