Apricot Habanero Chickpea Salad Wraps

Apricot Habanero Chickpea Salad Wraps

A bright, no-cook vegetarian lunch that balances creamy chickpeas, crunchy veggies, tangy yogurt, and a bright hit of Apricot Habanero jam for sweet heat. These wraps are fast to assemble, portable, and visually colorful—perfect for picnics, desk lunches, or light dinners.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 3 tablespoons plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons Coo Moo Apricot Habanero jam (product link)
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 1 small red bell pepper, seeded and finely diced
• 1 small cucumber, seeded and diced
• 2 green onions, thinly sliced
• 1/4 cup fresh cilantro leaves, chopped (optional)
• 4 large whole wheat or spinach tortillas (8 inch)
• 2 cups mixed salad greens or baby spinach
• 1/4 cup toasted slivered almonds or pepitas for crunch

Instructions

1. Make the chickpea base: In a medium bowl, roughly mash the chickpeas with a fork or potato masher until mostly broken but still a bit chunky (about 6 to 8 presses). This gives a good texture for the wrap.
2. Prepare the dressing: In a small bowl combine the Greek yogurt, mayonnaise, and Coo Moo Apricot Habanero jam. Whisk until smooth. Stir in lemon juice, cumin, smoked paprika, and a pinch of salt and pepper. Taste and adjust seasoning—add a touch more jam if you want extra sweetness and heat.
3. Combine salad: Add the diced red pepper, cucumber, green onions, and chopped cilantro to the mashed chickpeas. Pour the yogurt-Apricot Habanero dressing over the mixture and fold gently until everything is evenly coated. Fold in toasted slivered almonds or pepitas for crunch.
4. Assemble the wraps: Warm tortillas briefly in a dry skillet or microwave for 10 seconds to make them pliable. Lay each tortilla flat and place about 1/2 cup mixed greens in the center. Spoon about 3/4 to 1 cup of the chickpea salad on top of the greens.
5. Finish and roll: Fold the bottom of the tortilla up over the filling, then fold in the sides and roll tightly into a wrap. If desired, wrap each in parchment and slice in half on the diagonal for an attractive presentation.
6. Serve: Arrange on a platter and garnish with extra cilantro leaves and a small spoonful of Apricot Habanero jam on the side for guests to add more. These wraps keep well for 1 day refrigerated; add greens just before serving if making ahead to avoid sogginess.

Notes

• Creative use of Apricot Habanero: The jam is mixed into the creamy dressing to provide a layered sweet-heat complexity—also serve an extra spoonful on the side so each eater can dial the heat to their taste.
• Protein boost: For a heartier version, stir in 1/2 cup crumbled feta or 1 cup shredded rotisserie chicken (if you want nonvegetarian).
• Gluten free option: Use large lettuce leaves or gluten-free tortillas instead of wheat tortillas.