Vegan Thai Meatball Wraps



These Vegan Thai Meatball Wraps are full of tastes and textures that remind you of Thailand. The homemade meatballs made from chickpeas and brown rice are full of fragrant herbs and spices. They go well with crunchy vegetables and a drizzle of spicy sriracha sauce. It's a great mix of Thai food and easily carrying around.

Ingredients:
  • 1 cup cooked brown rice
  • 1 cup cooked chickpeas, mashed
  • 2 tablespoons soy sauce
  • 1 tablespoon Thai red curry paste
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
  • 4 large tortillas or wraps
  • 1 cup shredded lettuce
  • 1 cup shredded purple cabbage
  • 1 cucumber, thinly sliced
  • 1 carrot, grated
  • Sriracha or chili sauce for serving optional
  • Fresh cilantro leaves for garnish optional

Instructions:

In a large bowl, combine the mashed chickpeas, cooked brown rice, soy sauce, Thai red curry paste, minced garlic, grated ginger, chopped cilantro, lime juice, sesame oil, cornstarch, salt, and pepper

Mix until well combined

Form the mixture into small meatball-sized balls

Heat a non-stick pan over medium heat and lightly grease it with oil

Cook the meatballs in the pan, turning occasionally, until golden brown and crispy on all sides, about 10 minutes

Warm the tortillas or wraps according to package instructions

To assemble the wraps, place a few meatballs in the center of each tortilla

Top with shredded lettuce, purple cabbage, sliced cucumber, and grated carrot

Drizzle with sriracha or chili sauce if desired, and garnish with fresh cilantro leaves

Fold the sides of the tortillas over the filling, then roll them up tightly

Slice the wraps in half and serve immediately


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