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Curry Eggless Egg Salad Wrap


This curry eggless egg salad wrap hit the spot for lunch! It is super easy to make ๐Ÿ”ฅ, delicious and packed with nutrition!๐Ÿ‘๐Ÿ‘


I love the flavors ๐Ÿคค of curried egg salad and was out of eggs today, so I decided to use a can of garbanzo beans and tofu as replacements and it was just as good! ๐Ÿ’ฏ

Garbanzo beans are an excellent source of fiber and plant ๐ŸŒฑ based protein. โœจ getting them canned is super convenient since the prep only requires rinsing and draining!


Here's what you'll need:

Yields 2 servings

"Egg" salad:

  • 1 cup canned garbanzo beans, rinsed and drained

  • 2 TBSP vegan mayo (I used primal foods)

  • Spices: 1 tsp chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon curry, 1/4 tsp cumin, 1/4 tsp sea salt, 1/4 tsp cumin. (adjust to your taste)

  • 2 small or 1 large celery stalk chopped

  • 1/4th cup silken tofu

Wrap ingredients:

  • 2 wraps (I used Mikey's cassava wraps)

  • 1/2 bell pepper sliced

  • 1/2 cucumber sliced thin

  • 1 cup mixed spring greens

Directions:

  1. Prepare "egg" salad by combining all ingredients, except celery ,in a food processor. Process for 5-10 seconds until desired consistency is reached.

  2. Add chopped celery to mixture and refrigerate for at least 30 minutes.

  3. Char tortilla to make pliable (this is a crucial step because they will break). Lay cucumbers, bell peppers and "egg" mix then top with greens.

  4. To roll, fold sides over while tucking contents inside as you roll. Wrap in saran wrap and refrigerate until ready to eat! Enjoy!

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