Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 10 minutes Yield: 4 to 6 servings
For the habanero aioli:
1 cup raw cashews, soaked in water 4 to 8 hours, drained and rinsed
1 tablespoon lime juice
1 habanero pepper, seeded and stemmed
1 garlic clove
2 to 4 tablespoons unflavored soy or almond milk
Salt to taste
For the jerk chickpeas:
¼ cup soy sauce
¼ cup molasses
1 teaspoon allspice
1 teaspoon powdered ginger
½ teaspoon cinnamon
½ teaspoon dried thyme
A few dashes of black pepper
1 tablespoon vegetable oil
1 medium onion, sliced into strips
3 garlic cloves, minced
2 (14-ounce) cans chickpeas, drained and rinsed
½ cup diced mango (about 1 small mango)
¼ cup chopped fresh cilantro
For the wraps:
4 large or 6 medium flour tortillas
4 to 6 large lettuce leaves
Sliced or diced tomato
To make the habanero aioli:Place the cashews, lime juice, habanero pepper, and 2 tablespoons of soy or almond milk into the bowl of a food processor fitted with an S-blade. Process until smooth, stopping to scrape down the sides of the bowl as needed. Add up to 2 tablespoons of additional milk, to thin the mixture as needed. Season with salt to taste.
To Make the jerk chickpeas:Stir the soy sauce, molasses, allspice, ginger, cinnamon, thyme and black pepper together in a small bowl.
Coat the bottom of a large skillet with oil and place it over medium heat. When the oil is hot, add onions and sauté until they’re soft and beginning to brown, about 5 minutes. Add the garlic and sauté about 1 minute more, until fragrant. Add the chickpeas and soy sauce mixture, and flip everything a few times with a spatula. Cook until the sauce thickens up a bit and coats the chickpeas, about 3 minutes. Remove from heat and add the mango and cilantro.
Flip a few times to incorporate.
To make the wraps:
Slather the tortillas with habanero aioli, then layer with lettuce and tomato.
Divide the chickpea mixture among tortillas and wrap. Serve.