This curry eggless egg salad wrap hit the spot for lunch! It is super easy to make 🔥, delicious and packed with nutrition!👏👏

I love the flavors 🤤 of curried egg salad and was out of eggs today, so I decided to use a can of garbanzo beans and tofu as replacements and it was just as good! 💯

Garbanzo beans are an excellent source of fiber and plant 🌱 based protein. ✨ getting them canned is super convenient since the prep only requires rinsing and draining!

Here’s what you’ll need:

Yields 2 servings

“Egg” salad:

• 1 cup canned garbanzo beans, rinsed and drained
• 2 TBSP vegan mayo (I used primal foods)
• Spices: 1 tsp chili powder, 1/2 teaspoon turmeric, 1/2 teaspoon curry, 1/4 tsp cumin, 1/4 tsp sea salt, 1/4 tsp cumin. (adjust to your taste)
• 2 small or 1 large celery stalk chopped
• 1/4th cup silken tofu

Wrap ingredients:

• 2 wraps (I used Mikey’s cassava wraps)
• 1/2 bell pepper sliced
• 1/2 cucumber sliced thin
• 1 cup mixed spring greens

Directions:

• Prepare “egg” salad by combining all ingredients, except celery ,in a food processor. Process for 5-10 seconds until desired consistency is reached.
• Add chopped celery to mixture and refrigerate for at least 30 minutes.
• Char tortilla to make pliable (this is a crucial step because they will break). Lay cucumbers, bell peppers and “egg” mix then top with greens.
• To roll, fold sides over while tucking contents inside as you roll. Wrap in saran wrap and refrigerate until ready to eat! Enjoy!

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