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Crispy Spicy Chickpea Burrito Recipe – Easy Zesty Chipotle Crema

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These crispy spicy chickpea burritos are packed with bold flavor, crunchy roasted chickpeas, fresh veggies, and a creamy, smoky chipotle crema. Perfect for quick weeknight dinners, meal prep, or crowd-pleasing potlucks.

Ingredients

Scale
  • 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  • 2 tablespoons olive oil (or avocado oil)
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper (adjust for heat)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 cup Greek yogurt (or dairy-free yogurt)
  • 2 tablespoons mayonnaise (or vegan mayo)
  • 1–2 chipotle peppers in adobo, finely chopped
  • 1 tablespoon adobo sauce (from chipotle can)
  • 1 small garlic clove, minced
  • Juice of 1 lime (about 2 tablespoons)
  • 1/4 teaspoon salt
  • 6 large flour tortillas (10-inch) or gluten-free tortillas
  • 1 cup shredded lettuce (romaine or iceberg)
  • 1 cup diced tomatoes (Roma tomatoes)
  • 1/2 cup sliced red onion
  • 1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)
  • 1/4 cup fresh cilantro, chopped
  • Optional: 1 avocado, sliced

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Spread drained chickpeas on a clean kitchen towel and pat dry thoroughly.
  3. In a large bowl, toss chickpeas with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne, salt, and pepper until evenly coated.
  4. Spread chickpeas on the prepared baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
  5. In a small bowl, whisk together Greek yogurt, mayonnaise, chopped chipotle peppers, adobo sauce, garlic, lime juice, and salt until smooth and creamy. Adjust lime or chipotle to taste.
  6. While chickpeas roast, prep lettuce, tomatoes, onions, cilantro, cheese, and avocado.
  7. Warm tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
  8. To assemble, lay a tortilla flat. Spread chipotle crema down the center, top with roasted chickpeas, lettuce, tomatoes, onions, cheese, cilantro, and avocado if using.
  9. Fold in the sides and roll up tightly from the bottom. Place seam-side down. For extra crunch, sear burritos in a hot, dry skillet for 1 minute per side.
  10. Slice in half, drizzle with extra crema, sprinkle with cilantro, and serve warm.

Notes

For vegan or gluten-free, use dairy-free yogurt, vegan mayo, vegan cheese, and gluten-free tortillas. Dry chickpeas thoroughly for maximum crispiness. Air fry chickpeas at 400°F for 15 minutes for extra crunch. Prep chickpeas and crema ahead for deeper flavor. Don’t overfill burritos to prevent bursting. Adjust spice level to taste.

Nutrition

Keywords: chickpea burrito, spicy burrito, vegetarian burrito, chipotle crema, plant-based, easy dinner, meal prep, Mexican, gluten-free option, vegan option

Find it online: https://emmayum.com/crispy-spicy-chickpea-burrito-recipe-easy-zesty-chipotle-crema/