30 Minute



Protein-Rich Chickpea Wraps // Leftover Chole (Chana Masala) Wrap

Protein-Rich Chickpea Wraps // Leftover Chole (Chana Masala) Wrap

We do not wait for leftover Chole (Chickpea Curry or Chana Masala) to make this delicious recipe. Whenever we make Chole at home, we make it extra so that we can make Chole wraps the next day. It is spicy, sour, crunchy, loaded with flavors, and irresistible. My mouth is watering just by writing about it.

Make these wraps for lunch or a quick dinner. These wraps are wholesome and have the goodness of protein-rich chickpeas. They taste so good that after trying it, you will always make wraps or rolls at home. Moreover, it is very easy and get ready in no time.

What is Chole or Chana Masala?

Chole or Chana Masala is a traditional Indian curry which is made of protein-rich chickpeas. It contains onion and tomato gravy (or curry), a blend of Indian spices, and chickpeas. It is a staple dish in North Indian cuisine, mostly Punjab. But it has become widely popular now all across India and in other parts of the world too.

What are the components of Chickpea Wrap (or Chole Wraps)?

The leftover chole wrap or chickpea wrap consists of the following:

  1. Leftover Chole or Chana Masala
  2. Baked Potatoes
  3. Chilli Vinegar
  4. Coriander and Mint Chutney
  5. Raw Veggies like onion, tomato, cherry tomato, bell peppers, cucumber, and pink radish.
  6. Tortilla or Homemade Parathas

Is this recipe Vegan?

Yes. Of course. All the ingredients used in this recipe are plant-based and vegan.

How to store leftover Chole Wraps?

You can store the chickpea filling in the refrigerator for 1 to 2 days. Green Chutney and chili vinegar last in the refrigerator for many days. I would recommend baking potatoes and cutting vegetables while serving.

I would not recommend making the entire wrap and storing it in the refrigerator or freezer. It may get soggy and doesn’t taste very good. Make it fresh so that you can taste the perfect infusion of flavors in each bite.

Ingredients Needed – for your reference

Leftover Chole Wrap

Cooking Method – for your reference

Prepare Chole Masala Filling

Leftover Chole Wrap

Leftover Chole Wrap

Leftover Chole Wrap

That’s How You Roll!

Leftover Chole Wrap

More Wrap Recipes – just as good

  1. Leftover Rajma Masala Wrap
  2. Leftover Dal Makhni Wrap
  3. Mexican Burrito Wrap

Now grab all the ingredients because you are ready to make this delicious, wholesome, full of flavors Leftover Chole Wrap at home. You can make it for lunch or dinner. Next time you make chole or chana masala at home, make it extra because you do not want to miss this recipe.

Happy Cooking 🙂

Love from us


Protein-Rich Chickpea Wraps // Leftover Chole (Chana Masala) Wrap

Spicy. Tasty. Healthy.

Do not wait for leftover Chole or Chana Masala. Make it extra so that you can also make this delicious wrap recipe the next day. It is spicy, chilly, sour, crunchy, and loaded with flavors. You will be surprised how tasty it is. Simply Irresistible!



20 min

Prep Time

30 min

Cook Time

50 min

Total Time


Leftover Chole Filling

Coriander and Mint Chutney

Chilli Vinegar

Other Main Ingredient

Other Optional Filling


Leftover Chole Filling
  1. Heat oil in a large saucepan or kadhai. Once heated, add cumin seeds and let them sizzle for a few seconds.
  2. Add chopped onion, ginger, and garlic. Saute on high flame until brown, about 5 minutes.
  3. Add curd along with the spices - red chili powder, turmeric powder, coriander powder, and roasted cumin. Mix and let it cook on high flame for about 4 to 5 minutes. Keep stirring in between.
  4. Add finely chopped tomatoes, kasuri methi, and garam masala. Mix and let it cook until it releases moisture and gets well cooked, about 12 minutes on medium flame.  
  5. Once the tomatoes are cooked, add leftover chole masala and mix well. Let it cook until you get a thick filling, about 5 minutes on medium flame. 
  6. The time may vary depending on the consistency of your chole masala.
  7. Once done, switch off the flame and garnish with fresh coriander leaves. 
  8. Adjust salt if needed.
Coriander and Mint Leaves Chutney
  1. Add everything in a blender. Blend until you get a smooth paste. 
Chilli Vinegar
  1. In a bowl, mix chili and vinegar. Let it rest for 15 minutes. 
  1. Heat and cook the tortilla from both sides. 
  2. Place it on a flat surface and start by adding chickpea filling on the bottom half side of it. Leave some space on each side. 
  3. Top it up with the other fillings of choice, chili vinegar, and green chutney. Roll and secure everything with parchment paper or aluminium foil.  
  4. We both like baked potatoes so I highly recommend adding them.
  5. Repeat the same with the other rolls. Serve right away and enjoy the world of flavors. 

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