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Chickpea Tuna Pesto Wrap

To make the pesto add all pesto ingredients in a food processor or high speed blender. Pulse a few times until no large chunks remain, but leave a good amount of texture and be careful not to overblend. Scoop the pesto into a jar with a lid and store in the refrigerator. For the chickpea "tuna" mixture, add all of the ingredients into a bowl and mash together until it's evenly mixed. Place in a se. . .

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Servings: 2

Prep Time: 00:20

Cook Time: 00:00

Pepita Basil Pesto

1 cup packed fresh basil leaves

1 cup packed arugula, or spinach

2 - 3 cloves garlic, roasted

1/2 cup raw pepitas

1/4 cup vegan parmesan*

1/4 cup fresh lemon juice

1/4 cup water

1/2 tsp salt

1/8 tsp pepper

Smashed Chickpea "Tuna"

1 15 oz can or 1 1/2 cups cooked chickpeas, drained and rinsed

2 tbsp coconut aminos (or low sodium tamari/soy sauce)

1/2 avocado, peeled and pitted

2 1/2 tbsp lime juice

1 tbsp nori seaweed or dulse, shredded or very finely chopped

2 green onions, chopped

2 tbsp vegan yogurt, or sub with an additional 2 tbsp avocado

1/2 tsp smoked red jalapeno powder

1/2 tsp garlic powder

salt and pepper to taste

Additional Wrap Ingredients

2 large whole grain wrap of choice

2 cups fresh tender greens-such as lettuce, spinach, spring mix, or baby kale

1/2 cup purple cabbage, shredded

1/2 cup carrots, shredded (optional)

Preparation

1To make the pesto add all pesto ingredients in a food processor or high speed blender. Pulse a few times until no large chunks remain, but leave a good amount of texture and be careful not to overblend. Scoop the pesto into a jar with a lid and store in the refrigerator.

2For the chickpea "tuna" mixture, add all of the ingredients into a bowl and mash together until it's evenly mixed. Place in a sealed container and store in the fridge until ready to use.

3Warm up your tortillas quickly in a pan on the stovetop or in the microwave to make them more pliable. Lay out the tortilla and spread a layer of pesto over the whole wrap except for about an inch and a half around the edges. On top of the pesto spread, place a handful of fresh greens, some shredded cabbage, and the chickpea tuna. Fold in the sides of the wrap and then roll the wrap up tightly.

4If you want the wrap to travel well, wrap it again with parchment paper and tie with a string. Then use a serrated knife to gently slice the wrap (or wraps) in half. They are best when eaten right away but will stay fresh for about half a day if you want to take them to work or school.

Additional Notes

For the vegan parmesan you can use my 2-ingredient recipe here: https://wholesomelyelle.com/blog/2018/2/6/2-ingredient-vegan-parmesan OR you could substitute with 1/4 cup raw cashews, raw almonds, or nutritional yeast.

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