Vegan "Tuna" Wraps
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] cups cooked or 1 15-ounce can chickpeas, drained and rinsed
  • [q:1/2] cup blanched almonds (easy to do yourself, see instructions below)
  • [q:1 1/2] Tbsp fresh lemon juice
  • 1 tsp kelp powder
  • [q:1/2] cup minced celery
  • [q:1/4] red onion, minced
  • [q:1/4] plus 1 Tbsp Organic Vegenaise®
  • [q:1 1/2] tsp Dijon mustard
  • sea salt and fresh ground pepper
  • Optional: fresh or dried parsley, a bit of dried dill, red pepper flakes
Directions

  1. Blanch the Almonds

    1. Boil water.
    2. Add raw almonds, cook for 2 minutes.
    3. Drain, let cool, peel.

  2. Make the Filling

    1. In a food processor, pulse chickpeas and almonds until coarsely chopped (add a drizzle of olive oil or teaspoon of water if needed for processing).
    2. Add lemon juice and kelp powder. Blend until well combined.
    3. Transfer to a large bowl and add celery, onion, soy mayo, mustard, salt, pepper, herbs. Mix well. Tip: If it's too dry, add more mayo!
    4. Cover and refrigerate for at least [q:1/2] hour before serving.

  3. Make the Wraps

    1. Spread wrap thinly with a bit of the mayo and mustard.
    2. Place filling near the bottom of the wrap, add spinach leaves, some ground pepper, and a drizzle of olive oil
    3. Wrap and serve.