Wuselig Recipes · Recipe 23
VeganChickpea wraps with cucumber dip
Chickpea wraps with cucumber dip: an easy vegan family recipe with Puschel and Flauschi, precise quantities and shared tasks for children and adults.
The little story
A little kitchen adventure
Puschel fills his wrap so much that it cannot close. Flauschi shows him a smaller portion. Puschel“Oh! Roll it, do not pile it up!” Together they save the extra filling in a little bowl.
Preparation and total: about 20 min
For 4 family portions
How to make it
In a few words: Mash chickpeas and roll them into tortillas with fresh vegetables and cucumber dip.
Ingredients
- 4 large vegan wheat tortillas
- 1 tin chickpeas, 240 g drained
- 1 small cucumber
- 1 red pepper
- 4 lettuce leaves
- 200 g unsweetened soya yoghurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 small pinch of salt
Method
- Children: Wash hands and vegetables; pat lettuce dry.
- Adults: Open the tin. Children rinse and drain chickpeas.
- Adults: Finely dice half the cucumber; cut the rest and the deseeded pepper into thin strips.
- Children: Mix cucumber cubes with yoghurt and a small pinch of salt.
- Children: Mash chickpeas with a fork and stir in lemon juice and olive oil.
- Children: Use tortillas according to the packet; adults handle any heating. Add lettuce, chickpeas and vegetable strips.
- Children: Add 1 tbsp dip, fold in the sides and roll up. Serve remaining dip alongside.
Equipment
Kitchen scales, a bowl and the cooking equipment named in the steps. Adults handle all hot or sharp equipment.
Allergens and shopping
Wheat (gluten), soya. Always check the actual ingredient labels and family allergies.
Choose pasta, tortillas, dough, stock and plant-based cream explicitly suitable for a vegan recipe, without egg, milk, honey or animal ingredients.