These vegetarian pesto wraps are made with chickpeas, grape tomatoes, mozzarella, and fresh pesto. They’re quick, easy, healthy, and delicious! Make them for lunch or dinner with store-bought or homemade pesto.
Delicious meal alert! If you’re looking for a flavorful lunch or dinner that’s vegetarian and on the healthier side, these pesto wraps are for you. They feature a classic combo of ingredients — tomatoes, mozzarella, and pesto — snuggled beside protein-packed chickpeas, all rolled up in a big tortilla. What’s not to love?
This is one of those recipes that checks all the boxes. It’s very quick to make without sacrificing flavor, AND the components can be prepped in advance. To make it even easier, you can totally use store-bought pesto instead of homemade. But if you want to make your own, consider my Mint Basil Pesto or Scallion Pesto for a fun option!
These veggie-loaded wraps are also customizable. You can swap in other proteins or cheeses and use whatever you have on hand. I hope you love eating them on a warm spring or summer day as much as I do!
Ingredients and Substitutions
- Pesto: Obviously, you need a good one to make pesto wraps! Store-bought is fair game, and some of my favorites include ROI pesto and the vegan kale pesto from Trader Joe’s. Please note that pesto is often made with parmesan cheese which may or may not be vegetarian. If you need the recipe to be strictly vegetarian, use a parmesan cheese labeled as such (like the Whole Foods 365 brand) if you’re making homemade pesto, or purchase a vegan or vegetarian pesto from the store.
- Chickpeas: You’ll need a can of chickpeas, or a couple cups of homemade chickpeas (see my tutorial on stovetop chickpeas if you’re interested). Feel free to try other beans in there, such as white beans. You can even substitute shredded chicken if you don’t need these to be vegetarian. A slice of bacon would be a good addition too.
- Grape tomatoes: Cherry tomatoes or other kinds of tomatoes cut into pieces also work. You can even substitute roasted red peppers if you don’t have tomatoes.
- Mozzarella cheese: I like to use mozzarella balls like ciliegine that I slice in half. You can also use larger or smaller pieces of mozzarella cut into your desired size. Feel free to substitute goat or feta cheese.
- Big tortillas: Use 10-inch or larger flour tortillas. Corn tortillas are not a good option for wraps. I like to use the biggest tortillas I can find so that I have enough room to add fillings and roll the wraps without them falling apart. Keep your tortillas at room temperature, or warm them up if they had to be refrigerated, before you make the wraps. They are easier to roll when they aren’t cold.
The full recipe card for pesto wraps is at the bottom of the post. Here’s a preview of the very easy steps with photos to guide you in the kitchen!
Prep the ingredients. Slice the grape tomatoes and mozzarella balls in half if needed. If you are using homemade pesto, prep it now.
In a mixing bowl, combine the chickpeas and grape tomatoes. Add about half of the pesto and stir until they are coated.
Assemble the wraps. Spoon ¼ of the chickpea mixture in the center of a big flour tortilla. Place ¼ of the mozzarella on top. Add some more pesto if desired.
Roll the wrap by folding the sides of the tortilla that run vertical towards the ingredients in the center. Then, roll up the bottom of the tortilla over the ingredients. Slice the wrap in half. Check out this Youtube video if you need help rolling wraps.
You can prep the components for chickpea pesto wraps in advance and keep them in airtight containers in the fridge for 2 to 3 days. I usually keep the tomatoes and chickpeas mixed with pesto in one container and the mozzarella and extra pesto each in their own to keep everything as fresh as possible.
Since they have a good balance of nutrients, these wraps are a complete meal on their own. If you want to serve them with a side, consider some fruit, grilled or raw vegetables, or a potato salad like my Vegan Potato Salad.
More Pesto Recipes
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Pesto Wraps with Chickpeas
- 1 cup pesto - can use store-bought or homemade
- 1 15-ounce can chickpeas - drained and rinsed
- 1 cup grape tomatoes - halved
- 1 cup mozzarella cheese balls - cut into smaller pieces of your desired size
- 4 flour tortillas - at least 10-inch or larger if you can find them
- Prepare the pesto if you are making it homemade. Consider my Mint Basil Pesto or Scallion Pesto for a fun variation.
- Prepare the other ingredients. Cut the tomatoes and mozzarella into pieces of your desired size.
- In a mixing bowl, combine the chickpeas and tomatoes. Add ½ cup of the pesto and stir until they are coated.
- Assemble the wraps. Spoon ¼ of the chickpea and tomato mixture into the center of a large flour tortilla. Add ¼ of the mozzarella cheese and spoon on more pesto if desired.
- Fold in the sides of the tortilla running vertical towards the fillings in the center. Then, keeping the sides folded inwards, roll up the bottom of the tortilla over the fillings. Check out this video if you need guidance. Slice the wrap in half when you finish rolling it.
- Repeat with the remaining ingredients to make more wraps. Enjoy!
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
- To save time when you want to make a wrap, prep the ingredients in advance and store them in separate containers in the fridge for 2 to 3 days.
- Keep tortillas at room temperature or, if they need refrigeration, warm each one in the microwave for 10 seconds before using them to make the wraps. They will not roll well if they are cold and will be more prone to breaking.
- Possible subs/additions include roasted red peppers, chicken, bacon, feta, or goat cheese.
Happy eating! – Lizzie
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