Spicy Chickpea Mushroom Wraps

The other day I bought wraps, had canned chickpeas, mushrooms, and an idea. I’ve always loved mushrooms, and I reminisced this one time when I went to this vegan juice bar in hammersmith and had a spicy chickpea wrap – This wrap hit different.

I decided to make an easy-to-make chickpea mushroom wrap recipe for anybody to adapt to their routine, perfect for students, the workaholic, and kids alike!

Does mushroom and chickpeas go well together?

There is no reason as to why they won’t, is there?

Nah, chickpeas and mushroom was the perfect mix of starchy chickpeas and chewiness of the mushroom; incorporating a little lettuce & avocado; you’ve got yourself a hearty, high protein vegan wrap recipe that is sure to impress even the most adamant meat eater. They’re great with hummus too, try our homemade vegan hummus recipe for a lil more freshness today.

Things to bear in mind are to be weary of the sauce when scooping the mix into the wraps, you don’t want the sauce to seep through and cause the wrap to fall apart. I usually towards the end remove the lid from the pan and keep an eye on it to keep track of when the water fully evaporates.

chickpea mushroom wraps

What do these vegan chickpea mushroom wraps pair well with?

These bad boys can pretty much pair well with anything, some suggestions that come to mind could be some potato wedges, perhaps a rice dish, but in realness, two of these and you’re good for the night.

These wraps are made up of:

Red onion

Salad leaves

Canned chickpeas


Veg stock


Smoked paprika

Cayenne pepper

Garlic powder

All combined together to make one decadent, yet simplistic meal.

Easy spicy chickpea & mushroom wrap recipe

This recipe is easy to make, takes 30 minutes, is kid friendly and suitable for students and workaholics. For those that need that one lazy dinner idea, bookmark this now!

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Vegan Spicy Chickpea Mushroom Wraps
Got wraps, mushrooms and a spare can of chickpeas? Try these spicy mushroom and chickpea wraps on for size today!
chickpea mushroom wraps
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 40 Minutes
Prep Time 10 Minutes
Cook Time 30 Minutes
Passive Time 40 Minutes
chickpea mushroom wraps
  1. Thinly slice onions and mushrooms on a chopping board, set aside.
  2. Heat oil on a frying pan, add onions and cook until softened, 2-3 minutes.
  3. Add drained chickpeas, with 3 tbsp water, combine with the remaining spices (cumin, smoked paprika, cayenne pepper, garlic powder) and crushed stock cube, stir into a paste.
  4. Add mushrooms and cook for 5 minutes, coat well in the seasoned paste.
  5. Transfer contents of the pan into a saucepan, add 1 cup of water and bring to a boil, then lower heat to simmer for 15-20 minutes, check occasionally to ensure water doesn’t all evaporate.
  6. Once mushrooms, onions and chickpeas are smothered in sauce, remove lid and cook on a low heat to remove excess water, drain if needed.
  7. Open up a naked wrap and lay a bed of hummus, lettuce, and avocado, try not to pack too much, then scoop a bit of the chickpea mixture in the centre, leave around 1 inch on each side from the centre to appropriately wrap.
  8. Tuck the bottom inwards, like folding the tip of a paper plane, and fold from side to side to complete the wrap.
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