Spain on a Fork > All Recipes > Main Dishes > Creamy Chickpea & Spinach Wraps | The HEALTHIEST Creamy Wraps
All Recipes, Main Dishes / August 1, 2022

Creamy Chickpea & Spinach Wraps | The HEALTHIEST Creamy Wraps

These Creamy Chickpea & Spinach Wraps are packed with flavors, made with heart-healthy ingredients and come together within minutes. But the best part? Absolutely no cooking involved and the kind of food that´s going to make you feel like a million bucks.

Creamy Chickpea & Spinach Wraps
To make this recipe I used Spanish jarred chickpeas (10% OFF Your First Order with Code ¨ONAFORK¨). However, you can also use regular canned chickpeas or even use dried chickpeas. Just soak them in plenty of water overnight and then simmer the following day for 1 to 2 hours or until tender.

Creamy Chickpea & Spinach Wraps
What gives these wraps that incredible creamy texture is the Greek yogurt. I used low-fat, but you can use full fat if you like. You can even veganize this recipe by using your favorite plant-based yogurt.

Creamy Chickpea & Spinach Wraps

TIPS & TRICKS to Make this Recipe: I served these wraps at room temperature. But you can also add the chickpea mixture into the fridge and serve these wraps chilled. They will hold for up to 5 to 7 days in the fridge.

Creamy Chickpea & Spinach Wraps

Key Ingredients & Cookware I used in this Recipe:

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Watch the Video Below on How to Make Creamy Chickpea & Spinach Wraps

Creamy Chickpea & Spinach Wraps
4.72 from 7 votes

Creamy Chickpea & Spinach Wraps

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork


  • 3 cups canned chickpeas 540 g / 19 oz (drained)
  • 2 cups fresh spinach 100 g / 4 oz
  • 1 cup plain greek yogurt 285 g
  • 2 cloves garlic
  • 1 small red onion
  • 15 black pitted olives
  • 1 tbsp lemon juice 15 ml
  • 1 tsp ground cumin 2 g
  • pinch sea salt
  • dash black pepper
  • 4 extra-large flour tortilla


  1. Drain the canned chickpeas into a colander, rinse under cold water, shake off any excess water and then transfer into a large bowl

  2. Roughly chop the spinach and add into the bowl with the chickpeas, along with 1 cup plain Greek yogurt

  3. Finely grate in 2 cloves garlic, 1 small red onion finely chopped, 15 black pitted olives thinly sliced, 1 tbsp fresh lemon juice, 1 tsp ground cumin and season with sea salt & black pepper, gently mix together until well mixed

  4. Transfer the mixture into the flour tortillas, then tightly roll together and cut in half, serve at room temperature or chilled, enjoy!

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  1. Michael Worsham

    5 stars
    I made this today, but used one standard US sized can of chickpeas, which are 15.5 ounces, and probably have 10 ounces of chickpeas after pouring off the chickpea liquid (aquafaba). I realize now that my adjustments for the other ingredients were a little low, but it still came out tasting fine. Next time I will get the adjustment correct, and maybe it will taste even better.

    I substituted vegan mayonnaise for the yogurt, which I did not have. I like this recipe because in contrast to some other chickpea salad recipes, this did not require smashing the chickpeas, so there is one less step. Thanks again for sharing.

    08 . May . 2024
    • Spain on a Fork

      Glad you enjoyed it! Thanks for the comment 🙂 Much love

      09 . May . 2024
  2. Ricki Staff

    5 stars
    Just made this for my lunch and it was sooooo good!! I added some avocado chunks and used kalamata olives. Will definitely be making this again and again

    15 . Nov . 2022
    • Spain on a Fork

      Happy to hear that! Thanks for the comment 🙂 Much love

      16 . Nov . 2022
  3. Marco

    4 stars
    I was make this recipe as my dinner today because it was so warm and don’t wanna cook in a hot kitchen. I was easy but really delicious. I was put in some extra tomatoes and use butter beans instead of chickpeas but it still was delicious as always. Thanks again for the inspiration

    24 . Aug . 2022
    • Spain on a Fork

      Sounds great Marco! Much love 🙂

      25 . Aug . 2022
  4. Marion

    5 stars
    This recipe is beautiful, delicious and SO sloppy to eat 🙂 — don’t forget plenty of napkins! It looks like you’re using canned pitted black olives. What kind are they, are they a Spanish variety? I have some lovely Greek Kalamata olives and I’m thinking of trying them, but I’d love to know what olives you prefer. Thanks!

    15 . Aug . 2022
    • Spain on a Fork

      I used typical pitted black olives from Spain, nothing fancy, you can use any olives you like 🙂 Much love!

      16 . Aug . 2022
  5. Chrissy

    5 stars
    Thank you for this recipe it’s so good, healthy and full of delicious flavours, love it.

    10 . Aug . 2022
    • Spain on a Fork

      Glad you enjoyed it!!! Much love 🙂

      10 . Aug . 2022
  6. Hannah

    5 stars
    I’m out of wraps so I’m just eating this as a salad with a bit of olive oil drizzled on top. Excellent!

    06 . Aug . 2022
    • Spain on a Fork

      Sounds great!! Much love 🙂

      08 . Aug . 2022
  7. Jan

    Hi Albert,

    Thanks for the recipe and inspiration! Brilliant and easy to make dish for a hot summer day. The whole family loved these, this will stay in the rotation. Greetings from Finland.


    05 . Aug . 2022
    • Spain on a Fork

      Happy to hear that!!! Much love 🙂

      05 . Aug . 2022
  8. Ramya

    cant wait to make this soon for me can i use coconut yogurt i never had creamy chickpea spinach wraps before perfect for my after office meals love your recipes as always brightens up my day everyday after work

    01 . Aug . 2022
    • Spain on a Fork

      Sounds great Ramya! Much love 🙂

      03 . Aug . 2022
  9. Patricia Morrison

    4 stars
    Whilst watching this recipe, the other thing that came to mind was you could add cooked chicken – still healthy, still very tasty. I shall be making this recipe very soon!

    01 . Aug . 2022
    • Spain on a Fork

      Sounds great! Much love 🙂

      03 . Aug . 2022

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