Vegan Veggie Pizza Wrap

This zesty veggie wrap filled with vegan chickpea sausage, mushrooms and sauce is packed with pizza flavor.


  • For the Sauce:
  • 1/4 cup tomato paste
  • 1/4 cup vegetable broth
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp pure maple syrup
  • For the Vegan Sausage Crumbles:
  • 1 15.5-oz. can chickpeas, rinsed and drained
  • 1 tbsp fennel seeds, crushed
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp. almond meal
  • For The Veggie Pizza Wrap:
  • 2 large spinach or whole wheat tortillas
  • 1/4 cup fresh baby spinach
  • 2 crimini mushrooms, sliced
  • 1/4 red onion, thinly sliced


  1. To make the pizza sauce, combine all ingredients for the sauce into a large mixing bowl and mix well. Set aside.
  2. To make the chickpea sausage, preheat oven to 375 F.
  3. Place rinsed chickpeas in a bowl, followed by the spices, and mash together, breaking the chickpeas into small crumbles (but not mashed).
  4. Add almond meal to the bowl and stir to coat the crumbles.
  5. Spread onto a parchment lined cookie sheet in an even layer, and bake at 375 F until somewhat crispy, about 20 minutes. Set aside.
  6. To make the wraps, preheat oven to 350 F.
  7. Spread approx. 2 tablespoons of the pizza sauce across the tortilla.
  8. Layer the spinach over the pizza sauce, followed by the chickpea crumbles, red onion, and mushrooms.
  9. Fold sides of tortilla sides inward and roll tightly to form the wrap.
  10. Bake on baking sheet lined with parchment paper, seam-side down, for 15 minutes.
  11. Slice in half and serve.