This post contains affiliate links.

Easy to make all on one sheet pan, these sheet pan chickpea pesto wraps are the best lunch meal prep or quick dinner. It makes a batch of ten chickpea wraps that can be frozen and easily reheated in the microwave.

A hand dips a chickpea wrap into a bowl of green pesto sauce, with sliced tomatoes and greens visible in the background on a green surface.
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

After the popularity of my sheet pan freezer breakfast burritos, I’ve been on a bit of a sheet pan kick. First off was sheet pan freezer falafel wraps because baked falafel is a no-brainer.

But now I’m after something a little more Italian-inspired with these pesto baked chickpea wraps. So let’s cook!

  • Helloooo protein and fiber! That’s the beauty of chickpea recipes–they are nutrient-dense, making for a high-protein vegetarian wrap!
A sliced burrito with chickpeas, vegetables, and greens on a wooden board, next to a whole burrito, pesto green sauce, and tomato slices on a green surface.

Key ingredients

Jump down to the recipe card for exact measurements.

  • Chickpeas: I use canned chickpeas out of convenience, but dried works well too!
  • Egg Whites: These add protein and help bind the chickpeas into a baked filling.
  • Pesto: I love making a large batch of homemade pesto at the beginning of the week or when the basil is overflowing.
  • Veggies: We’ll layer in bell peppers before freezing (they keep their texture well), then right before serving throw in some tomatoes and leafy greens/
  • Tortillas: Low-carb wraps work best because they are the easiest to roll (sooo stretchy!). Old Extreme Wellness low-carb burrito-sized tortillas are my favorite.
Various labeled ingredients for a recipe are arranged on a green tile surface, including chickpeas, bell pepper, flour, wraps, pesto, basil, seasonings, onion, garlic, and egg white. Chickpea wraps with pesto take center stage in this vibrant spread.

How to make pesto wraps

Grab your food processor and a big sheet pan because that’s really all you need! This is an overview of the recipe. For the full printable recipe, jump to the recipe card.

  1. Blitz the chickpeas into a chunky puree.
  2. Stir together with the egg whites and spices.
  3. Bake on a large sheet tray until the center is set.
  4. Assemble the wraps with pesto and bell peppers.
  5. Enjoy them right away or freeze for up to 3 months.

How to reheat

When you’re ready to eat these, wrap the frozen wrap in a damp paper towel and microwave for 2 minutes. Then pop it in the air fryer for 2-3 minutes! If you add the arugula and tomatoes, though, skip the air fryer (it makes the tortilla too crunchy to open). This is perfect for a quick office lunch!

A white paper-wrapped package labeled Sheet Pan Chickpea Pesto Wraps with black marker on green tape sits on a green tiled surface.
A close-up of a veggie wrap cut in half, filled with greens, vegetables, and a yellow chickpea patty, drizzled with green sauce—perfect for those who love flavor-packed sheet pan pesto wraps.
Two halves of a veggie burrito filled with chickpeas, vegetables, and sauce are stacked on a wooden board, with green pesto drizzled on top for a tasty wrap.
rate pin print remove ads

Sheet Pan Chickpea Pesto Wraps (Freezer-Friendly)

4.88 from 8 ratings
By: Sarah Bond
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Servings: 10 wraps
These sheet pan chickpea pesto wraps are perfect for meal prep. Easy to make, freezer-friendly, and great for quick lunches or dinners. Makes 10 wraps in one batch!

Ingredients 

  • 1 medium red onion
  • 4 15-oz cans chickpeas, drained, 425 g each
  • 4 cloves garlic
  • ½ cup basil, thick stems removed
  • ¼ cup flour, can sub chickpea flour for gluten-free
  • 1 Tbsp Italian seasoning
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp ground black pepper
  • 1 cup egg whites, 236 mL
  • ½ cup pesto, 100 g
  • 1 medium bell pepper, finely diced
  • 10 large tortilla wraps, Ole Extreme Wellness low-carb tortillas are my favorite for this recipe
  • To cook: cooking spray
  • To serve: arugula, sliced tomatoes, pesto yogurt*
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Instructions 

  • Blitz Chickpeas: Preheat oven to 375°F (186°C). Add 1 medium red onion (cut into chunks) into your food processor. Drain 4 15-oz cans chickpeas, then add them. Pulse until everything is broken down.
    Depending on the size of your food processor, you may need to work in batches or stir a few times while blending.
    Chickpeas and chopped red onion are roughly blended in a food processor on a green tiled surface, ready to be used in tasty chickpea wraps or pesto wraps.
  • Add Basil: Either remove half of the chickpea mixture or scooch it to one side of the food processor, then add 4 cloves garlic and ½ cup basil. Pulse until blended.
    A food processor bowl contains mashed chickpeas, chopped red onion, whole garlic cloves, and sliced fresh herbs—perfect for creating flavorful sheet pan pesto wraps—on a green tiled surface.
  • Stir: Transfer mixture to a large bowl, then stir in ¼ cup flour, 1 Tbsp Italian seasoning, 1 tsp salt, 1 tsp baking soda, ½ tsp ground black pepper, and 1 cup egg whites.
    A glass bowl filled with thick, mixed dough for chickpea wraps sits on a green tiled surface, with a blue spatula resting in the dough.
  • Bake: Lightly grease a large (10 x 15 x 1-inch) nonstick rimmed baking sheet. Spread the chickpea mixture onto the sheet, using a spatula to create a smooth layer. Bake for 40 to 45 minutes, or until golden brown and firm in the center of the pan (a toothpick inserted should come out clean). Once cooled, cut into 10 rectangular pieces.
    A rectangular baking tray filled with golden-brown, cracked chickpea cornbread sits on a green tiled surface.
  • Assemble: Evenly spread ½ cup pesto and 1 medium bell pepper (finely diced) across the 10 large tortilla wraps. Place a chickpea patty into each tortilla and wrap up.
    A chickpea tortilla with a slice of veggie loaf, chopped red peppers, and green pesto sauce on parchment paper, next to a tray of loaf slices and bowls of sauce and peppers.
  • Freeze: Wrap each in either parchment paper, foil, or plastic wrap, then store them all in a large freezer-safe container or baggie for up to 3 months.
    A white paper-wrapped package labeled Sheet Pan Chickpea Pesto Wraps with black marker on green tape sits on a green tiled surface.
  • Serve: When ready to eat, cover the frozen wrap in a damp paper towel. Microwave for 2 minutes, or until middle is warm.
    Before serving, gently open the wrap and add in some arugula and sliced tomatoes. Serve with a dipping sauce (pesto yogurt recipe in notes!).
    For best results, pop it in the air fryer for 2 to 3 minutes after microwaving to crisp up the outside. If serving with arugula and tomatoes, skip this step as it will become too crispy to open.
    A tortilla topped with pesto, arugula, and tomato slices sits on a green tile surface, with extra tomato slices and arugula in bowls beside it—perfect for making quick chickpea pesto wraps.

Notes

*To make the pictured pesto yogurt, stir together 1 part pesto and two parts Greek yogurt.
Storage: These wraps will last for up to 3 months in the freezer. In the fridge, they start to get soggy, but you can pop them in the air fryer if they are, and they’ll crisp right up.

Nutrition

Serving: 1chickpea pesto wrap | Calories: 617kcal | Carbohydrates: 107.8g | Protein: 31.9g | Fat: 14g | Saturated Fat: 2.6g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 5.1g | Cholesterol: 0.5mg | Sodium: 336mg | Potassium: 1030mg | Fiber: 40.9g | Sugar: 10.6g | Vitamin A: 1356IU | Vitamin C: 93.4mg | Iron: 14.3mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

more high-protein make-ahead meals

Whether it’s to have your own healthy on-the-go wrap or make a packed lunch for the kiddos, here are some other easy make-ahead ideas.

Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

4.88 from 8 votes

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




31 Comments

  1. Bev says:

    Is there a replacement for eggs in the chickpea pan recipe

    Reply
    1. Sarah Bond says:

      Many readers have has success replacing the eggs with aquafaba in this recipe! 🙂

  2. Caitlin says:

    Would dry chickpeas work as well? if so, how much would be needed?

    Reply
    1. Sarah Bond says:

      Yes! You’ll just need to boil them first. Use 1.5 cups cooked chickpeas for very 1 can.

  3. Peaceful Chariot says:

    5 stars
    I made these and I absolutely love it!! Thank you for sharing this recipe

    Reply
    1. Sarah Bond says:

      Yay, I’m so thrilled to hear it! Happy eating!

  4. Jen says:

    5 stars
    These are delicious! Great recipe, great idea. Takes a bit to make them but batch cooking always does. Definitely will make again

    Reply
    1. Sarah Bond says:

      So thrilled to hear that you loved them, Jen! Thanks so much for dropping in to let us know how it went. Happy eating!

  5. erythrodysesthesia says:

    5 stars
    i substituted dry chickpeas… it came out really gritty and i think i broke my food processor 🙁

    Reply
    1. Sarah Bond says:

      I’m so sorry to hear that happened. You definitely need to cook the chickpeas first by boiling them (if you’re not using canned chickpeas, which have already been cooked).

    2. Jessica S says:

      Questioning the 100 grams of carbs per seving. Is that right? That is like eating almost 2 full size bagels

    3. Sarah Bond says:

      That number should be correct because chickpeas are rather high in carbs, but about 41 of those grams are fiber 🙂