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Vegan Thai Meatball Wraps

Course Main Course
Cuisine Thai, vegan
Keyword Meatball, Wrap
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2

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

  1. Pre-heat the oven to 350.

  2. 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. 

  3. 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.  

  4. 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. 

  5. 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.  

  6. 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.