Air Fried Vegan Chickpea Burrito

If I need to take something to eat on my next airplane trip, this will be my go to food to put in my purse. It is portable not gooey and it is satisfying. The  ancho guajillo chile sauce coats the chickpeas, you do not need extra sauce. No fussy drips. The refried beans glue the other stuff of the filling together. No dribbling at all. I have tested its portability by eating it in the car while driving and it performed well as a no fuss hand held food. More importantly it is good and easy to prepare.

You do not need to air fry it but if you're consuming it right away, do take that extra step.

Air Fried Vegan Chickpea Burrito

1 can garbanzo or chickpea beans, drained and rinsed
1 tbsp dry onion flakes
1\2 tbsp dry garlic flakes
3/4 cup ancho guajillo chile sauce
2 tsp tomato paste
2 tsp maple syrup
1/8 tsp smoked paprika
1 tsp garlic powder
2 tbsp green peas from can
Salt to taste
4 large tortillas
1 can refried beans
1 cup cooked rice
Carrot julliened
Bunch cilantro
Chopped green onions


In a skillet add the ingredients up to the salt and allow the mixture to boil till most of the liquid evaporates.

Microwave tortillas 8 seconds.

Spread refried beans on tortilla. Top the beans with the rest of the ingredients.

Fold the two sides of the tortilla and then fold over the side closest to you and roll into a cylinder.

Air fry at 375 degrees Fahrenheit for 12 minutes.