Spicy Carrot Ginger Chickpea Wraps


Developed by Simone Nel, Yellow Papaya

Serves 4

Prep Time: 15 minutes


  • 1 can chickpeas, drained
  • 100 ml Rugani Carrot Ginger Juice
  • 200 ml vegan mayonnaise (available at Food Lovers Market)
  • ½ tsp turmeric
  • ½ tsp cajun spice
  • ½ tsp chilli flakes (omit if you want a milder wrap)
  • Salt and pepper to taste
  • A handful of baby spinach leaves for each wrap washed
  • 1 avocado sliced
  • Beansprouts for garnish
  • 4 wraps


  1. Place the chickpeas, juice, mayo, and spices in a food processor.
  2. Pulse a few times.
  3. Don’t process too much, you want a coarse texture.
  4. Heat a griddle pan to smoking point.
  5. You can use a normal cast iron pan as well if you don’t have a griddle pan.
  6. Grill the wraps till they have grill marks on them.
  7. Place some baby spinach on each wrap and top with the chickpea mixture, avocado and then bean sprouts.
  8. Sprinkle with some extra chilli flakes and serve immediately or wrap closed and place in lunch boxes.


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