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–+ servings
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.
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4.88 from 8 ratings

Sheet Pan Chickpea Pesto Wraps (Freezer-Friendly)

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!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Dishes, Sandwiches and Wraps
Cuisine: Italian
Diet: Diabetic, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegetarian
Keyword: chickpea lunch, chickpea sandwich, chickpea wraps, pesto chickpeas, sweet chickpea recipes
Servings: 10 wraps
Author: Sarah Bond

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*

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.

Video

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
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