I ate a ton of these wraps when doing sugar free January. They’re a delicious, easy lunch that can be prepped in advance. I’ve had them in a wrap or on a salad. So good!
Vegan “Egg” Salad Wrap Ingredients:
- 1 x 14oz can of chickpeas, drained
- 6 tbs of vegan mayonnaise (I used Sir Kensington)
- 1 stalk of celery, finely chopped
- 1/4 tsp of mustard powder
- 1/4 tsp of paprika powder
- Salt and pepper to taste
To Make:
- Mash chickpeas in a tupperware.
- Mix in the rest of the ingredients.
- Serve on a wholewheat wrap with lettuce or over a salad. Easy!