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Smashed Chickpea Wraps

Nisha Vora
5 from 10 votes
Servings 4 servings


  • 2 cups cooked chickpeas
  • 2 tablespoons lemon juice
  • 1/4 cup Cashew Cream
  • A few pinches of sea salt or kosher salt
  • 4 large burrito-size wraps, can use gluten-free wraps
  • 1/2 cup Kale-Basil Pesto
  • 1 extra large sweet potato, peeled and thinly sliced
  • 2 cups raw kale, thinly sliced or shredded


  • Place the chickpeas in a medium bowl and squeeze the lemon juice on top. Add a few pinches of salt and the Cashew Cream. Using a fork, mash up the chickpeas, but leave a few chickpeas whole.
  • Spread 2 tablespoons of the Kale-Basil Pesto onto each wrap, leaving at least a 2-inch border. Top the pesto with the smashed chickpeas, sweet potato slices, and shredded kale.
  • Fold the bottom edge of the wrap towards the center. Move the bottom of the wrap over the top of the filling, and then pull back on the wrap to tuck your filling inside.
  • If desired, serve the wraps alongside some Cashew Cream as a dip.