Spicy Chickpea Caesar Kale Wraps

A kale wrap sliced in half and stacked, displaying the crispy chickpeas and kale inside.

These easy kale wraps are filled with nutrient-rich kale, crispy buffalo chickpeas, and drizzled with a luscious vegan Caesar dressing. You can easily meal prep the dressing and crispy chickpeas ahead of time so that you can have a nourishing and satisfying meal ready quickly!

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 584kcal

Author Rachel

Ingredients

Roasted Buffalo Chickpeas

1 15-ounce can chickpeas drained and rinsed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
¼ teaspoon salt and black pepper each
1-2 tablespoons buffalo sauce I used vegan buffalo sauce

For the Kale Wraps

3 cups chopped kale stems removed (I used curly kale)
Large tortilla wraps or gluten-free wraps (burrito size)
4 tablespoons hummus
½ cup cherry tomatoes halved
¼ cup shredded carrots
¼ cup red onion thinly sliced
1 avocado sliced

For the Caesar Dressing (Optional, Use Store-bought If Desired)

¼ cup tahini
¼ cup lemon juice
2 cloves garlic minced
3 teaspoons dijon mustard
1-2 tablespoons capers finely chopped
1 tablespoon capers brining juice
¼ teaspoon salt and black pepper each
1-2 tablespoons nutritional yeast optional
2 tablespoons water

Instructions

Start by roasting the chickpeas. Drain and rinse, then add to a bowl and toss with the spices. Spread out on a baking tray lined with parchment paper and bake in a preheated oven at 400°F for 20-30 or air fryer at 400°F for 10-15 min shaking the basket every 3-5 minutes for even cooking, until crispy. When the chickpeas are done, transfer them to a bowl and toss with buffalo sauce.
1 15-ounce can chickpeas, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon paprika, ¼ teaspoon salt and black pepper, 1-2 tablespoons buffalo sauce
Meanwhile, prep the dressing by combining all ingredients in a bowl and whisking until smooth. You can skip this step if you are using a store-bought dressing.
¼ cup tahini, ¼ cup lemon juice, 2 cloves garlic minced, 3 teaspoons dijon mustard, 1-2 tablespoons capers, 1 tablespoon capers brining juice, ¼ teaspoon salt and black pepper, 1-2 tablespoons nutritional yeast, 2 tablespoons water
Wash the kale leaves thoroughly and pat them dry with paper towels or a clean kitchen towel. Use a knife to carefully remove the stems from the kale leaves and roughly chop them.
3 cups chopped kale
Place the kale leaves in a large bowl, then massage them gently with your hands for a minute or two until they become tender and wilted.
Assemble the wraps by laying out the tortillas and spreading a small amount of hummus in the center of each wrap (about 1 tablespoon each). Top with the roasted chickpeas, followed by the tomatoes, carrots, red onion, and avocado. Add the kale on top, then drizzle with the caesar dressing.
4 tablespoons hummus, ½ cup cherry tomatoes, ¼ cup shredded carrots, ¼ cup red onion, 1 avocado, Large tortilla wraps
Fold in the sides of the tortilla and then roll it up from the bottom to create your wrap. Repeat with the rest of the tortillas.
Optionally, you can toast the wrap in a nonstick skillet over medium heat for 3-4 minutes per side until lightly golden and crispy.

Notes

Note: For spicier, you can add more buffalo sauce to your wrap before rolling it up.

Looking for a pre-made vegan caesar dressing? Try this one.

These kale wraps are best enjoyed immediately after assembling. If there are leftovers, store them in an airtight container in the refrigerator for up to two days. The wraps can become soggy, so it’s best to assemble them just before serving. For meal prep, you can prep the roasted chickpeas, dressing, and chopped veggies ahead of time, then assemble the day of. The chickpeas may lose some crispiness but you can air fry for 5 minutes as needed.

Nutrition