Vegan Thai Meatball Wraps
Secret confession time this meal was a total accident. I saved a recipe on Pinterest for “Thai Chickpea salad” that I was going to make into a wrap but when it was time to make dinner I couldn’t find my Pin or the recipe. I looked everywhere…both my Pinterest accounts…and all of my secret boards. No Pin for thai chickpeas anywhere; no familiar looking images in a quick Google search. I had no idea what I was going to make for dinner. So I did what any sane person would do I bitched about it on Twitter and then I starting searching my kitchen cabinets for something I could cook for a quick week night meal. These Vegan Thai Meatball Wraps are what I came up with (and a leftover can of coconut milk? Why did I buy that?) so thank you to the mystery Pin that inspired this.
Since that moment of sheer panic we have made these Vegan Thai Meatball Wraps a few times because they are so yummy and to get the spice level just right. These wraps are a good option for an easy lunch or dinner. They are pretty filling and don’t take long to make. I love using Gardein meatless meatballs in unexpected ways and we almost always have some in the freezer. Dinner in about 30 minutes sound good? Great lets get started!
Vegan Thai Meatball Wraps
Ingredients
Roasted Chickpeas
- 1 15oz can chickpeas drained and rinsed
- 1 tsp olive oil
- 1/4 tsp cumin
- 1/4 tsp red pepper flakes
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 lime juiced
Meatball Sauce
- 1/4 cup soy sauce
- 1/4 cup water
- 1 tsp agave syrup
- 1 tsp sriracha
- 6 Gardein Meatless Meatballs
For The Wraps
- 2 Flatout flatbreads
- 1/4 cup peanut butter
- 2 tsp sriracha
- 1/4 cup roasted peanuts
- 1/4 cup shredded carrots
- 1/4 cup shredded red cabbage
- 1/4 cup cilantro
- 1/4 cup chopped green onions
Instructions
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Pre-heat the oven to 350.
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In mixing bowl combine 15 oz of chickpeas with lime juice, one tsp olive oil and the spices listed above for the roasted chickpeas. Toss to coat the chickpeas then spread evenly on a small parchment lined baking sheet.
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Add the frozen meatless meatballs to a shallow baking dish. Combine 1/4 cup of soy sauce, 1/4 cup of water, 1 tsp agave, 1 tsp sriracha to make a sauce to bake the meatballs in. Pour the sauce over the meatballs and cover the dish.
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Bake the chickpeas and the meatballs at the same time. Bake at 350 for 30 minutes. Check them about half way to flip the meatballs and stir the chickpeas on the tray.
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While the chickpeas and meatballs are in the oven you can prep the veggies for the wraps and make a sauce with the peanut butter. In a small bowl mix 1/4 cup of peanut butter with 1/8 cup of hot water. Add more hot water if you want a runnier sauce. If you like spicy mix in 1 to 3 teaspoons of sriracha.
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Spread the peanut butter sauce on the Flatout wraps. Then add three meatballs, shredded carrot, shredded red cabbage, roasted chickpeas, peanuts, chopped green onion, and cilantro.
