Cajun chickpea wraps are a vegetarian wrap idea that has plenty of spicy flavor! The roasted chickpeas are a little crispy and the creamy cajun ranch is out of this world. Make this easy sandwich for work, school, or a day at the beach and watch them disappear!
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Vegetarian sandwiches aren't always the most exciting option.
It's always disappointing to look through a restaurant menu and find that the only meatless option is a few vegetables between two slices of bread. Luckily, we're cooking at home, and we can make our sandwiches as exciting as we want!
This is a vegetarian version of the cajun chicken wraps I used to make before becoming a vegetarian. Chickpeas give this recipe plenty of protein, while the cheese, dressing, and veggies balance everything out.
I love finding the biggest, softest wrap for these. Keep in mind that both the chickpeas and ranch are seasoned with cajun seasoning, so don't overdo it and taste as you go.
Ingredients
- Sandwich wraps
- Provolone cheese
- Romaine lettuce leaves
- Tomato slices
- Cajun roasted chickpeas
- Microgreens, optional
- Cajun ranch dressing
How to make cajun chickpea wraps
- Lay out one wrap on a clean work surface.
- Lay two slices of cheese next to each other down the middle of the wrap.
- Top with two lettuce leaves, three slices of tomato, and ⅓ of the roasted chickpeas.
- Add a small handful of microgreens, if using.
- Drizzle Cajun ranch dressing over the top to taste.
- Fold in the sides of the wrap, then bring the bottom up over the filling, using it to tuck the filling in at the top and tightly rolling the wrap closed. Slice in half diagonally if desired and serve.
Top tips
How to roast chickpeas
I like roasting chickpeas in a hot cast iron skillet with plenty of oil, but you could also crisp them up in a skillet on the stove top or bake them on a baking sheet if you prefer.
To make crispy chickpeas, heat 3 tablespoons of olive oil in a cast iron skillet over medium heat, then add rinsed, drained, and patted dry chickpeas and garlic. Transfer to a 400ºF oven for 20 minutes, shaking the pan a few times to stir.
The best cajun seasoning
I prefer to choose a cajun spice that does not list salt as the first ingredient, and preferably doesn't have any salt at all. My favorite brand stopped making it, but I've found Spice Islands to be a good substitute.
How to make cajun ranch dressing
Cajun ranch is easy to make by adding cajun seasoning to ranch dressing to taste. I suggest starting with 2 teaspoons of seasoning per ½ cup of dressing and adding more as necessary.
How to store
I recommend storing roasted chickpeas and cajun ranch in their own containers in the refrigerator until ready to use. Chickpeas will stay good for 3 days. However, you can keep full wraps wrapped tightly in plastic wrap in the refrigerator for up to 3 days.
Tips for customizing cajun chickpea wraps
- Use vegan ranch and leave off the cheese for a vegan wrap idea
- Swap the cajun spice for Italian seasoning or leave it out entirely
- Use tofu instead of chickpeas to make cajun tofu wraps
- Add other ingredients to your wrap such as shredded carrots, sliced cucumbers, or roasted zucchini
- Swap or add more leafy greens such as spinach or kale
- Meat eaters can swap the roasted chickpeas for cooked chicken or shrimp
FAQ
Cajun seasoning is a bit spicy and completely savory. Its primary flavors are paprika, garlic, and cayenne. It tastes a little earthy and warm.
No, this is a recipe I created using readily available Cajun spice from the grocery store. If you're looking for more authentic Cajun recipes, try some of these from Chili Pepper Madness.
More vegetarian sandwich recipes
- Cajun Tofu Wraps
- Greek Chickpea Wraps
- Healthy Vegan Lettuce Wraps
- Cheesy Hummus and Veggie Paninis
- The Best Veggie Sandwich
- White Bean Hummus and Veggie Wraps
- Hummus Sandwich
- Chik'n Caesar Wraps
- Double Bean Pita Sandwich
- Peach, Arugula, and Goat Cheese Sandwich
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Cajun Chickpea Wraps
Ingredients
- 3 sandwich wraps
- 6 slices provolone cheese
- 6 romaine lettuce leaves
- 9 tomato slices, from roma or other slicing tomato
- 2 cups Cajun roasted chickpeas
- Microgreens, optional
- ½ cup Cajun ranch dressing, see note
Instructions
- Lay out one wrap on a clean work surface.
- Lay two slices of cheese next to each other down the middle of the wrap.
- Top with two lettuce leaves, three slices of tomato, and ⅓ of the roasted chickpeas.
- Add a small handful of microgreens, if using.
- Drizzle Cajun ranch dressing over the top to taste.
- Fold in the sides of the wrap, then bring the bottom up over the filling, using it to tuck the filling in at the top and tightly rolling the wrap closed. Slice in half diagonally if desired and serve.
Notes
Tips for customizing cajun chickpea wraps
- Use vegan ranch and leave off the cheese for a vegan wrap idea
- Swap the cajun spice for Italian seasoning or leave it out entirely
- Use tofu instead of chickpeas to make cajun tofu wraps
- Add other ingredients to your wrap such as shredded carrots, sliced cucumbers, or roasted zucchini
- Swap or add more leafy greens such as spinach or kale
- Meat eaters can swap the roasted chickpeas for cooked chicken or shrimp
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