Vegan Paprikawrap
Elevate your plant-based meal game with this irresistible Vegan Paprikawrap! Packed with roasted red bell peppers seasoned with sweet paprika, a zesty mashed chickpea mixture, creamy avocado slices, crisp baby spinach, and a sprinkle of fresh cilantro, this wrap is a flavor explosion in every bite. Made with wholesome ingredients like whole wheat tortillas and a touch of olive oil, it’s as nutritious as it is delicious. Perfect for lunch, dinner, or a quick meal on-the-go, this 35-minute recipe is easy to prepare, satisfying, and completely dairy-free. Serve it fresh or pack it up for a portable vegan delight that's bursting with color, texture, and bold flavor.
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Recipe Information
Ingredients
- 4 pieces large whole wheat tortillas
- 1 can canned chickpeas, drained and rinsed
- 2 medium red bell peppers
- 2 teaspoons sweet paprika
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach
- 1 medium avocado
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
Cut the red bell peppers into thin strips, removing seeds and stems.
Place the bell pepper strips on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of sweet paprika, a pinch of salt, and black pepper.
Roast in the preheated oven for 15-20 minutes, until the peppers are tender and slightly charred.
While the peppers are roasting, in a medium bowl, combine the chickpeas with the remaining 1 tablespoon of olive oil, 1 teaspoon of sweet paprika, garlic powder, onion powder, lemon juice, and a pinch of salt and pepper.
Use a fork to slightly mash the chickpeas, leaving some whole for texture.
Warm the whole wheat tortillas in a dry pan over medium heat for about 30 seconds on each side until softened.
Thinly slice the avocado and set aside.
To assemble the wraps, lay each tortilla flat and place an even layer of roasted red peppers in the center.
Add the chickpea mixture on top of the peppers, followed by fresh baby spinach, sliced avocado, and a sprinkle of fresh cilantro.
Fold the sides of the tortilla over the filling, then roll it from the bottom up to create a tight wrap.
Slice each wrap in half and serve immediately, or wrap them in foil for an easy on-the-go meal.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4330 mg | 188% | |
| Total Carbohydrate | 268.4 g | 98% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 29.1 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2976 mg | 63% | |
*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.
