Pin There's something magical about the moment a colleague at work unwrapped a vibrant yellow-filled tortilla and the aroma of curry hit our break room like a warm breeze. She offered me a bite, and I was instantly transported by how creamy yet light it felt, how the coconut yogurt wrapped around each chickpea with this gentle spice that didn't overpower but whispered. I went home that evening determined to recreate it, and what started as a lunch experiment became my go-to wrap for those days when I wanted something that felt both nourishing and indulgent without any fuss.
I made these for a potluck where everyone assumed vegan meant boring, and watching faces light up as they took their first bites was genuinely one of those small victories in the kitchen. One person went back for seconds and asked if there was butter involved, which made me laugh because the real magic was just good seasoning and letting those humble chickpeas shine. It became the dish people specifically asked me to bring to gatherings after that.
Ingredients
- Cooked chickpeas (2 cups): The foundation here, and they need to be drained and rinsed well to remove that canned liquid that can make everything soggy—this small step is what keeps the salad from turning into mush.
- Coconut yogurt (1/3 cup): The creamy element that makes this feel indulgent; unsweetened is crucial because the maple syrup adds just enough sweetness without it becoming dessert.
- Vegan mayonnaise (2 tablespoons): Adds richness and helps bind everything together, though you can adjust based on how creamy you like yours.
- Mild curry powder (1 tablespoon): The heart of the flavor profile—mild is gentler on the palate while still delivering that distinctive warmth and earthiness.
- Lime juice (1 tablespoon): Brightens everything and prevents the spices from feeling heavy or flat.
- Maple syrup (1 teaspoon): A whisper of sweetness that balances the curry's depth without announcing itself.
- Sea salt and ground black pepper: Essential for tasting and seasoning as you go, because every ingredient brand varies slightly in how much seasoning it already carries.
- Celery, red bell pepper, red onion (1 cup combined): The vegetables add crunch and freshness; finely diced ensures they distribute evenly throughout rather than clustering in one spot.
- Fresh cilantro (2 tablespoons): The finishing herb that ties everything together with its bright, slightly peppery edge.
- Large tortillas (4): Choose flour, whole wheat, or gluten-free depending on your preference and dietary needs—thicker wraps hold up better than thin ones.
- Baby spinach or mixed greens (1 cup): Creates a green base that both looks beautiful and adds nutritional depth without competing with the chickpea salad.
- Carrot and cucumber: Julienned or sliced thin, these add final crunch and moisture that contrasts beautifully with the creamy center.
Instructions
- Start with the foundation:
- Drain and rinse your chickpeas thoroughly, then tip them into a large mixing bowl. Using a fork or potato masher, gently break them up until they're mostly mashed but still have visible chunks—this texture is what gives the salad character rather than turning it into a paste.
- Build the creamy base:
- Pour in the coconut yogurt, vegan mayo, curry powder, lime juice, maple syrup, salt, and pepper, then mix everything until well combined and the spices are evenly distributed throughout. Stop and taste at this point before moving forward.
- Fold in the vegetables:
- Add the diced celery, red bell pepper, red onion, and cilantro, stirring gently until everything is incorporated and the color is vibrant. You want the vegetables distributed throughout rather than settled at the bottom.
- Final seasoning check:
- Taste the mixture and adjust salt, pepper, or lime juice to your preference—this is your chance to make it exactly how you like it. Remember you can always add more salt but you can't take it out.
- Prepare the wrap base:
- Lay out each tortilla on a clean surface and place a handful of spinach or mixed greens down the center of each one, leaving a couple inches on either end.
- Layer and fill:
- Generously top the greens with the chickpea curry salad, then arrange carrot and cucumber strips on top, distributing them so each bite gets a mix of everything.
- Roll with intention:
- Fold in the sides of each tortilla first, then roll tightly from bottom to top, using just enough pressure to keep everything compact without squishing. If the filling is peeking out the ends, that's fine—just roll carefully.
- Serve or store:
- Cut each wrap in half diagonally for a prettier presentation and eat immediately while everything is still fresh and crispy, or wrap tightly in parchment and refrigerate for up to 24 hours for grab-and-go eating.
Pin There was an afternoon when my partner grabbed one of these wraps from the fridge without asking and came back ten minutes later asking why I was holding out on him, which felt like winning at meal prep. We sat on the kitchen counter eating halves and debating whether the carrot or the cilantro was doing more work, and it struck me that sometimes the simplest meals become the most memorable ones.
Seasoning Matters More Than You Think
The first batch I made, I was timid with the curry powder because I wasn't sure about the intensity, and the result felt flat despite having all the right ingredients. The second time, I tasted as I went and added a touch more curry plus an extra squeeze of lime, and suddenly everything came alive with dimension and warmth. It taught me that vegan cooking requires the same intentionality with seasoning as any other style—you can't hide behind cream or butter, so every flavor has to earn its place.
Texture Is Your Secret Weapon
The contrast between the creamy chickpea center, the crisp vegetables, and the soft tortilla is what makes this wrap actually satisfying rather than just filling. I learned this when I once made a version with everything finely minced instead of chunked, and it felt uniform and dull no matter how good the flavors were. Now I dice everything deliberately—larger pieces of carrot and cucumber, visible specks of cilantro, textured chickpea chunks—because the mouth feels engaged and the eating experience becomes enjoyable.
Make It Your Own
These wraps are genuinely flexible, which is part of why they've become a staple in my rotation. Depending on what's in my crisper drawer or my mood on a given day, I've added everything from shredded cabbage for extra crunch to thin slices of avocado for richness, and each version has worked beautifully. The curry-coconut base is strong enough to carry additional flavors without becoming confused or chaotic.
- Try adding shredded radishes or thinly sliced cabbage if you want even more crunch and a peppery edge.
- Mango chutney on the side transforms these into something special enough for entertaining without requiring extra effort.
- Make the chickpea salad the night before and assemble wraps fresh in the morning for the crispest result when eating at midday.
Pin This recipe proved to me that satisfying, delicious food doesn't require complexity or obscure ingredients—just attention and care in putting the right things together. I hope it becomes a regular in your kitchen too, showing up whenever you need something nourishing that tastes like you actually put thought into it.
Recipe FAQ
- → Can I make the chickpea filling ahead of time?
Yes, the chickpea curry salad actually tastes better after chilling for a few hours or overnight. Store it in an airtight container in the refrigerator for up to 3 days. Assemble the wraps just before serving to prevent them from getting soggy.
- → What can I substitute for coconut yogurt?
Plain unsweetened almond yogurt, cashew yogurt, or regular vegan yogurt work well as substitutes. For a creamy alternative without yogurt, try mashed avocado blended with the curry powder and lime juice.
- → Are these wraps gluten-free?
Use certified gluten-free tortillas or wraps to make this dish gluten-free. Check labels on all ingredients, especially the curry powder and mayonnaise, to ensure no hidden gluten-containing additives.
- → How do I store leftover assembled wraps?
Wrap assembled tightly in parchment paper or plastic wrap and refrigerate for up to 24 hours. For longer storage, keep the chickpea salad and vegetables separate from the tortillas, then assemble when ready to eat.
- → Can I make this curry salad nut-free?
Absolutely. Choose a nut-free vegan mayonnaise and yogurt, such as sunflower or oat-based varieties. All other ingredients in this dish are naturally nut-free.