Easy Chickpea Shawarma Wraps

Shawarma. Need we say more? Okay, how about vegetarian shawarma. Now there's something you don't hear everyday. Shawarma lovers. Veggie lovers. From a homemade spice blend to fresh kale and tomatoes, this Chickpea Shawarma Wrap recipe has something for everyone, all bursting from a warm Mission Sundried Tomato Basil tortilla. Oh yeah, and did we mention it only takes 15 minutes to make?

Prep Time
Cook Time
  • Ingredients & Instructions
  • Reviews



  • 6

    Mission Carb Balance Sundried Tomato Basil Wraps, warmed
  • 3

    tbsp. Olive oil
  • 2

    cups Chickpeas, drained and rinsed
  • 1

    Garlic clove, minced
  • 1 ½

    tsp. Ground cumin
  • 1

    tsp. Ground coriander
  • ¾

    tsp. Smoked paprika
  • ¾

    tsp. Salt, divided
  • ½

    tsp. Pepper
  • ½

    tsp. Ground turmeric
  • ¼

    tsp. Ground cinnamon
  • ¼

    cup Sundried tomato pesto
  • 3

    tbsp. Lemon juice
  • 2

    tbsp. Tahini paste
  • 2

    cups Kale, shredded
  • 12

    Cherry tomatoes, quartered
  • ¾

    cup diced cucumber
  • cup Red onion, thinly sliced


  • Step 1

    Heat oil in large skillet set over medium heat; cook chickpeas, garlic, cumin, coriander, smoked paprika, ¼ tsp. salt, pepper, turmeric and cinnamon for 8 to 10 minutes or until chickpeas are toasted and fragrant.

  • Step 2

    Whisk together pesto, lemon juice, tahini paste, remaining salt and 2 tbsp. water until smooth.

  • Step 3

    Warm tortillas according to package directions. Arrange kale evenly down the center of each tortilla, leaving a 1-inch border at both ends. Top with chickpeas, tomatoes, cucumber and red onion. Drizzle with tahini mixture.

  • Step 4

    Fold up bottom of tortilla over filling; fold in sides and roll up tightly starting from the bottom.

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