This vegan and gluten-free wrap is a crunchy and filling way to enjoy curry flavors with protein packed chickpeas, avocado, and spiralized carrots and bell peppers. Wrapped in a collard green leaf, this low carb wrap is nutritious!
Curried Chickpea and Vegetable Wrap
If you’ve never used collard green leaves as a wrap for your sandwiches, let this recipe be your inspiration. Rolled up like a burrito, these wraps give your sandwich a boost of nutrients, a crunchy and refreshing texture, and a low-carb, gluten-free way to enjoy a meal.
I love curried chickpeas, because they have an egg salad or chicken salad like consistency without the dairy. They’re packed with protein, vitamins, and I always have a can of chickpeas in my pantry and a tub of tahini, so it’s easy to whip up. The chickpeas are mashed and mixed with basic pantry and fridge ingredients and topped with spiralized veggies, avocado, and wrapped up in the collard green leaf.
These sandwiches are easy to make and work well also stuffed in between your favorite bread slices – I love using a hearty multigrain bread with some hummus and greens (like a spinach or spring mix) and enjoying it that way.
The curried chickpeas save in the refrigerator for 2-3 days, but are best enjoyed fresh! Top with some spiralized cabbage, maybe some alfalfa sprouts – whatever you’re in the mood for!
If you can’t find carrots large enough to spiralize, just use a vegetable peeler or julienne peeler. Choose your own adventure!
Nutritional Information & Recipe