Crispy Chickpea Tofu Wraps

"Today’s high-powered lunch was crispy tofu wraps. Tofu is coated in seasoned chickpea flour and pan fried with avocado oil (best oil imo for getting a crispy crust). Flavours were insane when combined with avocado slices, arugula, red bell peppers, cucumbers and clover sprouts. Visit my stories to see more."
-- @thedreamyleaf

Recipe Intro From thedreamyleaf

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  • Recipe Card
Prep time 10mins
Cook time 15mins
Serves or Makes: 4

Recipe Card


  • 1 pound extra firm tofu, diced
  • 1 cup chickpea flour
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon turmeric
  • Avocado oil, for frying
  • 4 tortillas
  • 1 cup arugula 
  • 1 red bell pepper, thinly sliced
  • 2 cucumbers, thinly sliced
  • 2 avocados, mashed
  • 1/2 cup clover sprouts


  • Step 1

    In a medium bowl, combine chic pea flour, nutritional yeast, sea salt, baking soda, black pepper, nutmeg and turmeric. Toss the tofu in the mixture until uniformly coated.

  • Step 2

    In a frying pan, heat avocado oil over medium-high until rippling. Add the coated tofu and cook in batches until they are all golden brown, 5 minutes.

  • Step 3

    Warm the tortillas over the stove. Assemble the wraps by placing the fried tofu, arugula, peppers, cucumbers, avocado and clover sprouts in the center and folding like a burrito. Cut in half to serve.