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Curried Mango Chickpea Wrap from The Plant-Based Diet Meal Plan

Curried Mango Chickpea Wrap

Sweet mango paired with curry and avored by calcium-rich tahini is perfection. Have it for dinner; you could heat the vegetables and chickpeas before putting them in the wrap, and then pack leftovers for lunch on the go. Just be sure to bring napkins, because these get a bit messy.
Course Sandwich
Cuisine American
Prep Time 15 minutes
Yields 3 servings
Calories 437 kcal
Author Heather Nicholds


  • 3 tablespoons tahini
  • Zest and juice of 1 lime
  • 1 tablespoon curry powder
  • 1/4 teaspoon sea salt
  • 3 to 4 tablespoons water
  • 1 14-ounce can chickpeas, rinsed and drained, or 1 1/2 cups cooked
  • 1 cup diced mango
  • 1 red bell pepper seeded and diced small
  • 1/2 cup fresh cilantro chopped
  • 3 large whole-grain wraps
  • 1 to 2 cups shredded green leaf lettuce


  1. In a medium bowl, whisk together the tahini, lime zest and juice, curry powder, and salt until the mixture is creamy and thick. Add 3 to 4 tablespoons water to thin it out a bit. Or you can process this all in a blender. The taste should be strong and salty, to flavor the whole salad.
  2. Toss the chickpeas, mango, bell pepper, and cilantro with the tahini dressing.
  3. Spoon the salad down the center of the wraps, top with shredded lettuce, and then roll up and enjoy.

Recipe Notes

Options: Substitute lettuce leaves for whole-grain wraps. Use a sturdy type of lettuce, like Boston, Bibb, or butter lettuce, or spoon the lling into endive leaves if you’re okay with their slightly bitter avor.

Recipe from The Plant-Based Diet Meal Plan by Heather Nicholds. Reprinted with permission.