Smashed chickpeas, celery, pecans, crisp apple, and dried cranberries are smothered in a rich and creamy dressing for an unforgettable vegan chicken wrap.
Add all the dressing ingredients to a small blender and process until smooth. Taste for salt and pepper, add some if needed, and then set aside. NOTE: A small blender works best since the quantities are small. A large blender will not blend as smoothly.
Place the chickpeas in a medium mixing bowl and use a potato masher or large fork to smash most of the chickpeas. (Don't worry about getting every single one.) Then add the remaining salad ingredients and the dressing you just made and mix well.
Lay out the six tortilla wraps, and divide the baby spinach and salad between them. Start with the spinach in the center of your wrap, followed by ⅙ of your salad on top. Fold the top and bottom, and then fold the remaining opposite sides to create a neat pocket so the filling won't fall out.
Optional: Use a panini press to grill your wraps, folded side down to seal them. This adds a little crunch and beautiful grill lines. Plus, it keeps the wraps neatly sealed. You may then cut each wrap in half and serve.
Alternatively, you may cut your wraps into pinwheels. For this method, add the spinach and salad to the bottom side of the tortilla. Then tightly roll it from the bottom up. Grill it seal side down to secure. Then slice it in approximately 2-inch intervals.
Notes
A small blender works best to make this salad dressing since the quantities are small. A large blender will not blend as smoothly because there won't be enough ingredients for the blades to catch. If you don't have a small blender, double up the dressing ingredients and freeze half for later use.If you don't have a powerful blender (I used a Ninja single serve), soak the cashews in hot water for 20-30 minutes first to soften them. Then drain and blend with the remaining dressing ingredients.Cut the apples last to prevent them from browning. Once mixed with the dressing, they will not brown.You may prepare the salad and dressing in advance. Mix the salad with the dressing and refrigerate in a sealed container for up to 3 days.For fewer calories, use lettuce wraps or swiss chard instead of tortilla wraps. Or skip the wrap and enjoy it as a salad.The nutritional information below is for ONE vegan chicken wrap which represents one-sixth of the salad and dressing with one ten-inch whole grain tortilla wrap.NOTE that different brands of tortilla wraps vary greatly in calories, fat, and ingredients. Choose wraps that fit your dietary needs.