Chickpea Shawarma Wraps Recipe

Chickpeas: These are the main protein source in the wraps, providing a hearty and satisfying base.

Olive oil: Used for cooking the chickpeas and adding a rich flavor.

Ground cumin: Adds a warm, earthy flavor to the chickpeas.

Ground coriander: Provides a citrusy and slightly sweet note.

Smoked paprika: Gives a smoky depth to the dish, essential for the shawarma taste.

Ground turmeric: Adds a vibrant color and a subtle earthy flavor.

Ground cinnamon: Introduces a hint of sweetness and warmth.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a bit of heat and sharpness.

Whole wheat wraps: The vessel for all the delicious fillings, providing a wholesome and nutty flavor.

Lettuce: Adds a fresh, crisp texture to the wraps.

Tomatoes: Provide juiciness and a slight tang.

Red onions: Add a sharp, slightly sweet flavor and crunch.

Vegan yogurt: Offers a creamy, tangy element that ties all the flavors together.

When cooking the chickpeas, make sure to slightly mash some of them with the back of a spoon while they are in the skillet. This will create a more varied texture and help the spices adhere better, enhancing the overall flavor of your shawarma wraps.

• cooked chickpeas - Substitute with cooked lentils: Lentils provide a similar texture and protein content, making them a great alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a neutral flavor, suitable for cooking.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile to cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet and aromatic flavor, akin to coriander.

• smoked paprika - Substitute with regular paprika: Regular paprika can be used if smoked paprika is unavailable, though it lacks the smoky flavor.

• ground turmeric - Substitute with ground mustard seeds: Mustard seeds provide a similar color and a slightly pungent flavor.

• ground cinnamon - Substitute with ground allspice: Allspice has a warm, sweet flavor that can mimic cinnamon.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the dish.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor without altering the color of the dish.

• whole wheat wraps - Substitute with corn tortillas: Corn tortillas are a gluten-free alternative with a slightly different texture.

• shredded lettuce - Substitute with shredded cabbage: Cabbage offers a similar crunch and can hold up well in wraps.

• diced tomatoes - Substitute with diced roasted red peppers: Roasted red peppers provide a sweet and smoky flavor, adding depth to the wrap.

• sliced red onions - Substitute with sliced shallots: Shallots have a milder flavor, making them a good substitute for red onions.

• vegan yogurt - Substitute with hummus: Hummus provides a creamy texture and a rich flavor, suitable for a vegan wrap.

• Allow the chickpeas to cool completely before storing. This prevents condensation, which can make the wraps soggy.

• Store the chickpeas and wraps separately to maintain the best texture. Place the cooked chickpeas in an airtight container and refrigerate for up to 4 days.

• For the wraps, keep them in a resealable plastic bag or wrap them tightly in aluminum foil. Store at room temperature for up to 2 days or refrigerate for up to 5 days.

• If you have leftover assembled wraps, wrap each one tightly in plastic wrap or aluminum foil. Store in the refrigerator for up to 2 days.

• To freeze the chickpeas, spread them out on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.

• For freezing assembled wraps, wrap each one tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 2 months.

• When ready to eat, thaw frozen chickpeas or wraps in the refrigerator overnight.

• Reheat the chickpeas in a skillet over medium heat until warmed through, or microwave in short intervals, stirring occasionally.

• Warm the wraps in a dry skillet or microwave before assembling to restore their pliability.

• Assemble the wraps with fresh lettuce, tomatoes, and red onions for the best texture and flavor. Add a dollop of vegan yogurt just before serving.

• Preheat your oven to 350°F (175°C). Wrap the leftover wraps in aluminum foil and place them on a baking sheet. Heat for about 10-15 minutes or until warmed through. This method helps maintain the texture of the wraps and keeps the chickpeas from drying out.

• If you're in a hurry, use the microwave. Place the wraps on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 1-2 minutes. The damp paper towel will help keep the wraps moist.

• For a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the wraps in the skillet and cover with a lid. Heat for 2-3 minutes on each side, pressing down gently with a spatula to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the wraps in the air fryer basket and heat for 3-5 minutes. This method will give you a nice, crispy exterior while keeping the chickpeas warm and flavorful.

• For a steam reheat, place a steaming basket over a pot of boiling water. Wrap the leftover wraps in parchment paper and place them in the steaming basket. Cover and steam for about 5 minutes. This method helps retain moisture and keeps the wraps soft.

• Skillet: A flat-bottomed pan used for cooking the chickpeas and spices over medium heat.

• Spatula: A tool used for stirring the chickpeas and spices in the skillet to ensure even cooking.

• Measuring spoons: Used to measure out the spices accurately.

• Measuring cups: Used to measure the chickpeas, lettuce, tomatoes, and vegan yogurt.

• Microwave: An appliance used to warm the wraps quickly.

• Cutting board: A surface used for dicing the tomatoes and slicing the red onions.

• Knife: A tool used for cutting the vegetables.

• Serving spoon: Used to spread the vegan yogurt on the wraps and to add the chickpeas and vegetables.

• Tongs: Used to handle the wraps while warming them in the skillet or microwave.

• Mixing bowl: Used to combine the chickpeas with the spices before cooking.

• Plate: Used to assemble and serve the wraps.

Prepare ingredients in advance: Cook and season the chickpeas ahead of time. Store them in the fridge for quick assembly.

Use pre-shredded lettuce: Save time by buying shredded lettuce from the store.

Dice vegetables early: Chop tomatoes and red onions in advance and store them in airtight containers.

Warm wraps efficiently: Heat multiple whole wheat wraps at once in the microwave, separated by damp paper towels.

Batch make yogurt sauce: Mix a large batch of vegan yogurt with herbs and spices for multiple uses.