Pesto Chickpea Avocado Wrap

5 from 1 vote

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!

Prep Time10

Total Time10

Course: Lunch/Dinner

Diet:

Servings:

Calories: 371kcal

Author: Allie Petersen

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