Vegan Sriracha Avocado Wraps: your New Favorite Lunch

Oh Meatless Monday, we meet again. Are you looking for a simple lunch recipe to satisfy your hunger and make you thankful you didn’t spend your money on take-out? This Vegan Sriracha Avocado Wrap is a total game changer. Layered with smashed chickpeas, fresh kale, thick hummus, creamy avocado, and a sriracha mayo aioli, I just can’t get enough.

I dreamt up this wrap in my sleep last week (no lie, I literally woke up and wrote it down. Does that happen to anyone else? Just me? Okay), and knew it was going to be a win. When I woke up the next day, I got straight to work making these little beauties, and alas, the avocado sriracha duo was everything I thought it would be. I’m absolutely obsessed with pairing avocados with spicy flavors, like this vegan sriracha aioli – their creamy texture and mild flavor add a buttery feel to any dish & help to tone down the heat a bit. If you love the spicy/cool combo as well, make sure you check out my Vegan Meal Prep Burrito Bowls and Smashed Avocado Sandwich as well.

Since I know you’re curious:

“Does this wrap have protein since it’s meat-free?”

HELL YEAH, it has protein! This wrap is HIGH in protein due to the hummus, chickpeas, and kale. Beans and leafy greens are total powerhouses, I’m tellin’ yah, they don’t get enough credit. Next, we get our healthy fats from the creamy avocado. Lastly, the carrots add a nice little crunch, and a whole lot of vitamin A which is great for keeping your immune system healthy, and your vision clear. Smother your wraps in the vegan sriracha aioli, and you’ve got yourself a downright delicious meal.

After I made these for a family dinner once, my brother asked for the recipe and has been bringing them to work every day since. #win. This recipe is a great solution for the days when you’re running around like crazy, but still gotta get your greens in. It’s also great for bringing to parties as the wraps can be cut into bite-sized pieces. Sriracha Avocado for everyone!

Now it’s your turn.

If you try this recipe, let me know how you liked it! Leave a comment below, give it a rating, and don’t forget to tag @katerinaseigel on Instagram. Enjoy guys!

Vegan Avocado Chickpea Wraps with Sriracha Aioli

Yields: 4 wraps

• Tortillas (whole wheat is preferred)
• 1 can of chickpeas (garbanzo beans)
• 1/2 cup shredded carrots
• 1 cup of kale (massaged)
• 2 ripe avocados
• hummus

Sriracha Aioli

• 1/4th cup of vegan mayo (I like “Just” brand”)
• 1-2 Tbsp or sriracha or hot sauce
• salt & pepper to taste

1. First, grab your can of chickpeas, open it up, and rinse and drain the beans. Once they’re rinsed off, mash them in a bowl with a hand masher or a fork until they are mashed into small pieces.
2. Next, grab your cup of kale, cut it into small pieces (easy to do with kitchen scissors) and massage it with 1/2 tsp of oil. Make sure the oil gets in all of the crevices – this makes the kale easier to work with.
3. Last, chop of your avocados into small pieces.
4. Now that everything is chopped up and ready to go, assemble your wrap. Place the tortilla down, spread 1-2 Tbsps of hummus all the way around the tortilla, leaving room on the sides (like pizza crust). Next, add the chickpeas, avocado, carrots, and kale. It helps to place them in the wrap in this order so that it’s easier to fold up.
5. Now that everything is inside, you’re going to wrap your wrap. (If you have always been the type of person who just rolled it up and had everything fall out while eating like I was, take 30 seconds of your time to learn how to properly wrap a wrap here. It becomes a lot more fun to eat since it’s less messy when wrapped properly).
6. Lastly, make the sriracha aioli. Mix together the vegan mayo and sriracha in a small bowl, and use as a dipping sauce for your wrap. If you are serving these at a party, feel free to use a spoon to pre-drizzle some sauce into each wrap once they are assembled.
7. These will last in the fridge for 3-4 days. Enjoy!