Vegan Chicken Curry Wrap
Turn lunchtime into a flavorful adventure with our Vegan Chicken Curry Wrap! This plant-powered recipe combines tender vegan chicken, protein-packed chickpeas, and vibrant baby spinach, all simmered in a creamy coconut curry sauce infused with aromatic ginger, garlic, and bold curry spices. Wrapped in a soft, whole wheat or gluten-free wrap, this satisfying dish is a perfect blend of rich, warming flavors and fresh, zesty accents from lime juice and cilantro. With just 40 minutes from prep to plate, these wraps make an ideal quick lunch, meal-prep option, or on-the-go dinner. Packed with wholesome ingredients and bursting with deliciousness, this recipe is both vegan-friendly and irresistible to everyone at the table!
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Recipe Information
Ingredients
- 1 cup chickpeas, canned or cooked
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1.5 tablespoons curry powder
- 1 cup coconut milk
- 2 cups baby spinach
- 8 ounces vegan chicken, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup fresh cilantro, chopped
- 4 whole wheat or gluten-free wraps
Instructions
Start by draining and rinsing the chickpeas if using canned. Set them aside.
Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent.
Add the minced garlic and grated ginger to the skillet. Sauté for another 2 minutes until fragrant.
Stir in the curry powder and allow it to cook with the onion, garlic, and ginger for about 1 minute.
Add the vegan chicken to the skillet and stir to coat it with the spices.
Pour in the coconut milk, mix well, and bring the mixture to a gentle simmer.
Add the chickpeas and baby spinach to the skillet and stir. Allow the curry to simmer for about 15 minutes or until the sauce thickens slightly.
Season the curry with salt and black pepper. Stir in the lime juice and half of the chopped cilantro.
Once the curry is cooked and well-seasoned, remove it from heat.
Warm the wraps slightly in a pan or microwave to make them pliable.
Spoon the vegan chicken curry mixture onto each wrap, distributing it evenly. Sprinkle the remaining cilantro on top of the curry.
Fold the sides of the wrap over the filling, then roll it up tightly from the bottom.
Serve the wraps immediately, or wrap them securely in foil or parchment for a packed meal option.
Nutrition Facts
Calories |
1691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6775 mg | 295% | |
| Total Carbohydrate | 209.9 g | 76% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 39.5 g | ||
| Protein | 89.4 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 524 mg | 40% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 2154 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
