Recipe: Arugula, Apple & Chickpea Salad Wraps

updated Jan 29, 2020
Arugula, Apple & Chickpea Salad Wraps
Jump to Recipe
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Emma Christensen)

This is has become one of our new favorite ways to pack a big salad for the times when we have to

eat on the run

(Image credit: Apartment Therapy)

Look for the biggest tortillas you can find for this recipe. The bigger, the better. We also prefer flour tortillas as they tend to stay a little softer and not crack as easily. Roll it up exactly as you would a burrito, by tucking in the two side-flaps and then rolling it right up.

By using a light balsamic vinaigrette, we also find that the salad leaves stay crunchy and don’t wilt as quickly. It also helps to use a fairly sturdy salad green like arugula or spinach. Bibb lettuce, red leaf lettuce, and baby greens seem to wilt faster.

One wrap is pretty satisfying for a light lunch. Go for two if you want something more substantial, or give the second roll to your favorite sweetie.

(Image credit: Emma Christensen)

Arugula, Apple & Chickpea Salad Wraps

Makes 2 salad wraps

Nutritional Info


  • 2

    big handfuls arugula, washed and dried

  • 1/2

    apple, diced

  • 1/2 cup

    canned garbanzo beans, rinsed

  • 1

    hard-boiled egg, diced

  • 2 to 4 ounces

    hard gouda cheese, cut into bite-sized pieces

  • 1 tablespoon

    extra-virgin olive oil

  • 1/2 to 1 tablespoon

    balsamic vinegar

  • Kosher salt

  • Black pepper

  • 2

    (12-inch) flour tortillas


  1. Combine all the salad ingredients in a mixing bowl. Whisk together the oil and balsamic vinegar with a pinch of salt and pepper. Sprinkle this over the salad and gently toss to coat all the ingredients. Taste a few leaves to check for seasoning and add more salt and pepper as desired.

  2. Lay the tortilla out on a piece of parchment paper. Pile about half the salad greens down the center of one of the tortillas. Fold the side-flaps inward and then roll the tortilla up like a burrito, tucking the greens inward and compressing them as you go. Honestly, the more greens you can coerce into your roll, the better. Fold the parchment around the salad wrap and secure with a piece of masking tape or loose rubber band.

  3. These wraps are best eaten within a few hours. If you're making it for lunch, it works better to make it in the morning rather than the night before.


Lunch On the Go: Cool Thermoses Keep Food Hot