Spiced Chickpea and Spinach Wrap
Chickpeas fried hard with cumin until they crisp, wilted spinach, rolled into a warm tortilla. A fast, filling lunch that comes together in one pan.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 3.
- 2 cupscooked chickpeas, drained and patted dry
- 3large tortillas
- 2 cupsspinach
- 1 tspground cumin
- 1/2 tspsmoked paprika
- 1/4 tspchilli flakes
- 2 clovesgarlic, minced
- 2 tbspolive oil
- 1 tbsplemon juice
- 3 tbspplant yoghurt or hummus, to spread
- 1/2 tspsalt
Cookware
- Frying pan
- Wooden spoon
Method
Read each step end-to-end before starting.
- 01
Dry the chickpeas
Pat the drained chickpeas thoroughly dry with a towel — the drier they are, the crispier they crisp. Wet chickpeas just steam in the pan.
- 02
Crisp them
Heat the olive oil in a frying pan over medium-high heat. Add the chickpeas and cook, shaking the pan occasionally, for 6-8 minutes until they start to turn golden and crisp, some splitting open.
- 03
Spice
Add the garlic, cumin, smoked paprika, chilli flakes and salt and toss for 1 minute until fragrant and the chickpeas are coated. Squeeze over the lemon juice.
- 04
Wilt the spinach
Add the spinach and toss for 30-60 seconds, just until it collapses. Take off the heat.
- 05
Warm and wrap
Heat the tortillas in a dry pan for 20 seconds a side until soft. Spread each with plant yoghurt or hummus, spoon the chickpea and spinach mixture down the centre, and roll up tightly, tucking in the ends.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Tortillas contain gluten; use gluten-free wraps to adapt. Otherwise soy-free and nut-free.