Skip the store and make your very own wraps! Once this wrap is fresh off the skillet, it's loaded with veggies and a spicy cajun hummus spread making it the perfect easy-to-make lunch or to-go snack. Make a big batch of the hummus and you can make wraps all week, or add it to your favorite Buddha bowls.

Moroccan Chickpea Wraps [Vegan]



Cooking Time




For the Wrap:

  • 1/2 cup chickpea flour
  • 1 teaspoon Moroccan spice blend
  • 1 teaspoon ground flaxseed
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cold-pressed extra virgin olive oil
  • Cold water, 1 tablespoon at a time
  • Salt and Pepper

For the Cajun-Spiced Hummus:

  • 1 15-ounce can chickpeas
  • 1/2 fresh lemon, juiced
  • 2 tablespoon tahini
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cajun spice
  • 1 garlic clove, finely diced
  • 1/4 teaspoon smokey paprika
  • 1 tablespoon extra virgin cold pressed olive oil (optional)

For the Filling:

  • Baby spinach
  • Red onion
  • Raw carrot
  • Sprouts
  • Radishes
  • Baby tomatoes


To Make the Wrap:

  1. In a mixing bowl, add all the ingredients except for the water.
  2. Slowly add water until you've combined all ingredients into a pancake-like batter. You want the consistency to be runny, but not too thin, so about a medium thickness. If you accidentally add too much water, you can add more chickpea flour to correct.
  3. In a preheated medium frying pan, spoon the batter, and pick the pan up and circulate to spread the mixture into a medium thickness circle. It should be slightly thicker than a tortilla.
  4. When the little air bubbles start to show, and the underneath is nicely cooked through, flip onto the other side.
  5. The size of each wrap is up to you. The bigger you go the less you'll be able to make, but in that regard just double up on the recipe to make a larger batch.

To Make the Hummus:

  1. Finely dice the garlic and lightly sauté in some coconut oil or olive oil until soft and slightly brown.
  2. In a small pot, add the cajun spice and smokey paprika and lightly dry fry being very careful not to let it burn.
  3. Drain and rinse the can of chickpeas, and place into a blender. Add all ingredients to the blender and a little water, 1 tablespoon at a time,  while pulsing.
  4. Blend until the desired consistency is reached, gradually adding water. Add more for a smoother consistency or less for a more chunky hummus, but be careful not to add too much. You can also replace the water with good quality olive oil and blend until you reach desired consistency.

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