Need a quick lunch or an easy meal packed with amazing flavours? These Coronation Chickpea Wraps are everything we love in a wrap: bold, creamy curry sauce, zesty lime, and just enough crunch. It's the kind of simple vegetarian recipe that'll quickly become your new favourite.
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Curried Chickpeas in a Wrap: What's Not to Love?
This wrap recipe is a vegetarian twist on a true British classic - Coronation Chicken. Originally created for Queen Elizabeth II's coronation in 1953, the dish blends creamy mayo with curry powder, golden raisins, and chutney for a sweet-savoury combo known and loved throughout the UK.
We've swapped the chicken for cans of chickpeas (a.k.a. garbanzo beans) and added fresh lime juice, mango chutney, and just a touch of chilli flakes to bring a royal-level upgrade to your lunchbox.
You might already know our Coronation Chickpea Salad, Coronation Chickpea Sandwich, or how we like stuffing this mix into baked potatoes or making Coronation Chickpea Pasta Salad.
This wrap? It's the easiest and arguably the most satisfying curried chickpea salad recipe yet.
What to Serve Curried Chickpea Wraps With?
This wrap is satisfying enough to stand alone, but pairing it with a little extra freshness or crunch makes for a balanced, healthy lunch. Here are a few ideas:
- Serve with leafy greens tossed in lemon juice and olive oil for a light side salad.
- Add extra veggies like sliced red bell pepper, grated carrot, or cucumber sticks directly to the wrap for added crunch and vitamin C.
- Try serving in lettuce wraps or gluten-free tortilla wraps for a lighter or low-carb version.
- Pair with warm balsamic roasted sweet potatoes for a hearty option.
Storage and Making Ahead
This recipe is meal prep-friendly and works great for quick meals during the week.
- Store the chickpea mixture separately in an airtight container in the fridge for up to 4-5 days.
- If prepping wraps ahead, keep lettuce and other water-heavy veggies separate until serving. This prevents sogginess.
- You can even make a double batch of the curried chickpea filling. It's versatile and perfect for turning into chickpea salad sandwiches or stuffing into lettuce cups.
Recipe FAQs
Absolutely! Just use vegan mayo for a vegan version. You could also try dairy-free Greek yogurt or a mix of both for a lighter option.
Nope. A medium bowl and a fork or masher will do the trick. Leaving some chickpeas whole gives it a great bite and keeps that creamy texture from becoming too smooth.
Yes! Try a mix of Greek yogurt, a touch of maple syrup, and a pinch of garlic powder or Dijon mustard. The result is still creamy with a bold, signature curry flavour.
More Wrap Recipes
Love easy wraps? We've got more great recipes for you to try next time. Scroll down for links!
Curried Chickpea Wraps With Lettuce & Cucumber
Ingredients
- 1 400g (14oz) tin of chickpeas drained and rinsed
- 1 tablespoon curry powder we used mild
- ¼-½ teaspoon chilli flakes a.k.a. red pepper flakes
- 20 g (2 tablespoon) raisins or sultanas
- ½ lime juice only
- 1 tablespoon mango chutney
- 5 g (2 tablespoon) coriander finely chopped
- 80 g (⅓ cups) mayonnaise
- 3 large tortilla wraps
- 2 short cucumbers or ⅓ English cucumber, cut into sticks
- ½ gem lettuce shredded
Instructions
- In a large bowl, using a fork, mash the drained chickpeas. Leave some half-mashed and some whole for texture.
- Add the mayo, mango chutney, lime juice, curry powder, sultanas, chilli flakes and coriander. Mix well, taste and season with salt and black pepper.
- Divide the curried chickpea filling between three tortilla wraps. Add the cucumber sticks on top and scatter shredded lettuce.
- Roll the tortillas into a wrap (like you would wrap a burrito) and enjoy!
Nutrition
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