Crushed Chickpea and Sweetcorn Mayo Wrap (VE)

Chickpea Wrap

Looking for a tuna mayo wrap without the tuna? Whether you're trying to lead a more sustainable diet or you're just not a huge fan of fish, our recipe has got you covered.

Chickpea and sweetcorn mayo is an excellent sandwich or wrap filler, perfect for lunchtime. Packed full of protein and fibre, this recipe is 100% plant-based and 100% delicious.

  • Preparation Time: 15 minutes


Servings: 10 children
  • 500 g
    Chickpeas, drained and rinse
  • 150 g
    Plant-based mayonnaise
  • 150 g
    Sweetcorn, drained
  • 70 g
    Spring onions, finely chopped
  • 1 tsp
    Onion granules
  • 10 10×10"
  • 20
    Little gem lettuce leaves
  • 350 g
    Tomato, sliced
  • 170 g
    Cucumber, thinly sliced


  1. Pulse the chickpeas in a food processor until lightly crushed.

  2. Combine the chickpeas with the mayonnaise, sweetcorn, spring onions and onion granules.

  3. Place 2 salad leaves down the middle of each tortilla.

  4. Arrange 3 or 4 slices of tomato along the lettuce, followed by the cucumber.

  5. Arrange 90g of the chickpea mixture per tortilla along the top of the salad.

  6. Fold over the top and bottom of the tortilla, just enough to allow the tortilla to be rolled into a closed cylinder.

  7. Cut each cylinder in half.

Courses: brunch, lunch
Cuisines: British
Keywords: Crushed chickpea and sweetcorn mayo wrap, wrap

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