Vegan Paprikawrap

Savor the bold flavors of this Vegan Paprikawrap, a wholesome and satisfying recipe that’s perfect for a healthy lunch or quick dinner. Packed with roasted red bell peppers seasoned with smoky sweet paprika, creamy mashed chickpeas infused with zesty lemon and aromatic spices, and fresh layers of baby spinach, avocado, and cilantro, this wrap is a plant-based delight bursting with vibrant colors and textures. Wrapped in warm whole wheat tortillas, it’s a nourishing meal that’s easy to make in just 35 minutes—ideal for meal prep or a grab-and-go option. Whether you're a seasoned vegan or just looking to incorporate more plant-based meals, this recipe delivers the perfect balance of nutrition and flavor.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces large whole wheat tortillas
• 1 can canned chickpeas, drained and rinsed
• 2 medium red bell peppers
• 2 teaspoons sweet paprika
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon lemon juice
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cups baby spinach
• 1 medium avocado
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the red bell peppers into thin strips, removing seeds and stems.

Step 3

Place the bell pepper strips on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1 teaspoon of sweet paprika, a pinch of salt, and black pepper.

Step 4

Roast in the preheated oven for 15-20 minutes, until the peppers are tender and slightly charred.

Step 5

While the peppers are roasting, in a medium bowl, combine the chickpeas with the remaining 1 tablespoon of olive oil, 1 teaspoon of sweet paprika, garlic powder, onion powder, lemon juice, and a pinch of salt and pepper.

Step 6

Use a fork to slightly mash the chickpeas, leaving some whole for texture.

Step 7

Warm the whole wheat tortillas in a dry pan over medium heat for about 30 seconds on each side until softened.

Step 8

Thinly slice the avocado and set aside.

Step 9

To assemble the wraps, lay each tortilla flat and place an even layer of roasted red peppers in the center.

Step 10

Add the chickpea mixture on top of the peppers, followed by fresh baby spinach, sliced avocado, and a sprinkle of fresh cilantro.

Step 11

Fold the sides of the tortilla over the filling, then roll it from the bottom up to create a tight wrap.

Step 12

Slice each wrap in half and serve immediately, or wrap them in foil for an easy on-the-go meal.

Nutrition Facts

Serving size	(1276.1g)

Amount per serving	% Daily Value*
Calories	1935.2

Total Fat 80.5g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 5.4g
Cholesterol 0mg	0%
Sodium 4330.4mg	0%
Total Carbohydrate 268.4g	0%
Dietary Fiber 58.9g	0%
Total Sugars 29.1g
Protein 60.1g	0%

Vitamin D 0IU	0%
Calcium 523.4mg	0%
Iron 22.8mg	0%
Potassium 2975.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 11.8%

Carbs: 52.7%