A cafe near my place in Waterloo, called Seven Shores, serves these rice paper wraps that I’ve tried and that are delicious. The texture is something that many people have told me throws them off, but I personally love them!
Today I had my lovely friend Laura over and kind of finagled this recipe. I tried a few wraps with the rice paper and one with a regular Tostito flour wrap, and I preferred the rice paper! Give these things a try, I truly thought they were wonderful! I just kind of threw all the ingredients together but I guesstimated some measurements for you below.

Spiced Chickpea Wraps
1 tsp BBQ sauce
1 T grapeseed oil
1 T vinegar
1/4 c sunflower seed butter (or tahini, or peanut butter, or any nut butter really!)
2 T hot water
2 T lime juice
1/2 tsp garlic powder
1 T grape seed oil
1 1/2 cups chickpeas, rinsed and drained
2 T lime juice
1 tsp maple syrup
1 tsp BBQ sauce
2 tsp cumin seed
1 tsp cayenne
2 tsp garlic salt
1 T turmeric
1 tsp chilli powder
wraps of any kind
thinly sliced cucumber
thinly sliced carrot

  1. In small glass, mix 1 tsp BBQ sauce, 1 T grape seed oil, vinegar, sun butter, hot water, 2 T lime juice, and garlic powder until smooth. Set aside.

  2. In medium skillet, heat oil over medium-high heat. Add the chickpeas and stir. Let simmer, stirring occasionally, until chickpeas become more golden and pop around a little.

  3. In small glass, mix 2 T lime juice, the maple syrup, and 1 tsp BBQ sauce. Pour mixture over skillet with chickpeas. Stir for about a minute, or until most of the liquid is absorbed. Add all the spices, and stir to coat; remove from heat.

  4. Assemble the wraps by piling on chickpeas and veggies, drizzling with sun butter mixture, and folding. Enjoy!

  5. Screen Shot 2017-04-27 at 2.28.44 PM


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