Chickpea Wraps with Homemade Spinach Tortillas

Gobble up one of these wholesome chickpea wraps when you’re craving something fresh, filling, and full of flavor. While you’re welcome to buy your own whole wheat spinach tortillas, our homemade version is easy to make and extra delicious. The combination of almond flour and whole wheat flour make them super soft, and a dash of lemon juice adds subtle brightness to the earthy spinach. Simply cook them on a skillet until air bubbles form in the dough and you’ll have a stack of delicious homemade wrappers in no time. Each green tortilla is filled with mashed chickpeas, crunchy fresh veggies, and a tangy cashew lemon sauce that will leave you licking your fingers. Perfect for a grab-and-go lunch or to pack in your kid’s lunchbox, these hunger-busting wraps will fuel your day with plant-based goodness.

Tip: To keep tortillas soft when reheating them, place in a skillet and cover with a clean damp kitchen towel. Heat 1 minute over medium-low, then flip and heat 1 minute more. Or wrap one or more tortillas in a clean damp towel.

For more healthy vegan wraps, check out these tasty ideas:


  • 2 cups fresh spinach
  • ½ cup almond flour
  • 5 tablespoons lemon juice
  • 2½ cups white whole wheat flour
  • ¾ teaspoon sea salt
  • 1 teaspoon regular or sodium-free baking powder
  • ½ cup all-purpose flour, for dusting
  • ½ cup raw cashews
  • 1 tablespoon lemon zest
  • 3 cloves garlic
  • 1 15-oz. can chickpeas, rinsed and drained (1½ cups)
  • 3 cups salad greens
  • 2 large tomatoes, thinly sliced
  • 1 large carrot, grated
  • 2 Persian cucumbers, thinly sliced
  • Hot sauce (optional)
  • ½ cup finely chopped fresh cilantro


  • For tortillas, in a food processor combine spinach, almond flour, 2 tablespoons lemon juice, and ¾ cup water. Process until creamy. Add whole wheat flour, salt, and baking powder. Process on low 3 to 5 minutes or until dough is soft and stringy. Let dough rest 10 to 15 minutes.
  • Dust a large cutting board with all purpose flour. Place dough on prepared surface and knead a few times. Divide dough into eight equal portions.
  • Roll one portion into a ball; roll ball in flour. Using a rolling pin, roll out into a thin, even disk about 8 inches in diameter.
  • Heat a large nonstick skillet over medium. Place tortilla on the hot skillet. Cook 2 to 3 minutes or until surface appears dry and bubbles form. Flip and cook 1 to 2 minutes more or until tortilla puffs up. Transfer tortilla to a kitchen towel-lined basket. Cover with another kitchen towel to keep warm.
  • Repeat steps 3 and 4 with remaining dough, stacking cooked tortillas in the towel-lined basket as you go.
  • For cashew lemon sauce, in a blender combine raw cashews and ¾ cup water. Cover and blend until creamy. (It may take a minute or two if using a regular blender instead of a high-speed blender.) Add 3 tablespoons lemon juice, the lemon zest, garlic cloves, and sea salt to taste. Blend to a creamy sauce. Taste and adjust seasoning. Refrigerate in an airtight container up to 5 days.
  • For wraps, use a fork to mash chickpeas in a bowl. Spread tortillas with mashed chickpeas, then top with salad greens, tomatoes, carrot, and cucumbers. Drizzle each with 2 tablespoons of cashew lemon sauce and a dash of hot sauce (if using). Sprinkle with cilantro. Roll up wraps, securing with toothpicks if necessary.

Comments (4)

(5 from 3 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *

K’hara J.

Quick and easy to make

Teresa Matthews

Looks yummy! I'm allergic to whole grain wheat/barley/rye, is it ok to use a gluten free flour like Bob's GF All-purpose flour?

Courtney Davison

Hi Teresa, Bob's Red Mill All-Purpose Baking Flour ( is a healthy choice in terms of GF flour blends, but it may not work as a 1:1 substitute for whole wheat flour, because it doesn't contain a binder. If you'd like to make your own whole-grain GF flour mix that will work as a direct substitute for wheat flour in most recipes, check out our guide: Thank you, Courtney Editor, Forks Over Knives

Katie Miller

Made with kale instead of spinach and turned out great!

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.