Ingredients
-
For the Jerk Chickpeas:
-
2 cans (15 oz each) chickpeas, drained and rinsed
-
2 tablespoons jerk seasoning
-
1 tablespoon olive oil
-
1 tablespoon soy sauce (or tamari for gluten-free)
-
2 cloves garlic, minced
-
For the Jerk Sauce:
-
1/4 cup vegan mayonnaise
-
1 tablespoon jerk seasoning
-
1 tablespoon lime juice
-
1 teaspoon maple syrup
-
1 Salt and black pepper to taste
-
For the Wraps:
-
4 large whole-grain or gluten-free tortillas
-
2 cups shredded purple cabbage
-
1 red bell pepper, thinly sliced
-
1 cucumber, julienned
-
1 Fresh cilantro leaves for garnish (optional)
Directions
Warm the tortillas in the skillet or microwave for a few seconds to make them pliable.
To assemble the wraps, spread a generous spoonful of the jerk sauce onto each tortilla.
Layer the shredded purple cabbage, sliced red bell pepper, and julienned cucumber on top of the sauce.
Spoon the jerk chickpeas onto the vegetables.
Garnish with fresh cilantro leaves if desired.
Roll up the wraps, tucking in the sides as you go, and secure them with toothpicks if needed.
Feel free to adjust the level of spiciness by adding more or less jerk seasoning to the chickpeas and sauce. These wraps are perfect for a quick and flavorful Caribbean-inspired lunch.
Steps
|
1
Done
|
In a mixing bowl, combine the drained chickpeas, jerk seasoning, olive oil, soy sauce (or tamari), and minced garlic. Toss until the chickpeas are well coated. Allow them to marinate for at least 15 minutes. |
|
2
Done
|
While the chickpeas are marinating, prepare the jerk sauce. In a small bowl, whisk together vegan mayonnaise, jerk seasoning, lime juice, maple syrup, salt, and black pepper. Adjust the seasoning to your taste. |
|
3
Done
|
Heat a large skillet over medium-high heat. Add the marinated chickpeas and cook for about 5-7 minutes, stirring occasionally, until they are heated through and slightly crispy. |
