• 1 can chick peas (about 15 ounces)
  • 1 teaspoon olive oil
  • 2 tablespoon Dijon style vegan mustard
  • Your choice of veggies:
  • English cucumber, sliced very thin on the bias
  • tomato, halved and sliced
  • fresh mushrooms, sliced thin
  • lettuce, shredded
  • alfalfa Sprouts
  • flavored wrap of your choice
  • salt and pepper
  • dash of hot sauce
  • Kosher dill pickle, chopped finely


Drain chick peas. Mash with a potato masher or food processor, till mashed but still chunky. Add mustard, and as much hot sauce as you’d like till smooth. Add chopped dill pickle to mix. Layer some mixture onto the wrap, top with your veggies. Top with salt and pepper. Wrap up leaving ends open. Take a large piece of waxed paper/parchment paper. Place wrap in on an angle. Roll up folding ends of paper in as your roll. Cut the wrap in half, lengthwise on an angle. Tear back paper as you eat. Makes for a mess free lunch. I always end up filling my wrap with too much and can never gets the ends tucked in. So I can up with this way to transport and eat it. Enjoy!

Serves: 2