cabbage wraps portrait
cabbage wraps portrait

Spicy Chickpea and Omega Burger Cabbage Wraps

By Dee, 9th February 2016

There’s no rule to say you have to eat a burger in a bun and this fresh, light and tasty recipe puts a new spin on our popular Vegan Omega Burgers. Easy to make, this fantastically inventive recipe is a visual showstopper and has a sublime subtle spice kick from the deliciously spiced chickpeas. Perfect for a fun family meal where you can all enjoy the assembly or bring the leftovers the next day in your lunchbox… if there are any leftovers that is!
Food styling by Ajda Mehmet
Art direction, concept and styling by Maaike Koorman

  • Prep: 39 mins
  • 39 mins

    39 mins

  • Yields: serves 4

Difficulty rating:


200 g can of chickpeas, drained

1 tsp cayenne pepper

2 packets Dee’s Omega Burgers

100 g baby asparagus

1 red cabbage

100 g edamame beans

1 clove garlic, crushed

1 carrot, julienne on a mandolin

100 g beetroot hummus

olive oil


1Preheat the oven to 180 ℃. Spread the chickpeas on a baking tray lined with parchment paper, drizzle with olive oil, salt and cayenne pepper and roast for about 25 minutes.

Spicy Chickpea and Omega Burger Cabbage Wraps

2Cook the burgers according to the instructions on the packet and once cooked slice into 1.5cm pieces.

3Blanch the baby asparagus in boiling water for 1-2 minutes and drain on kitchen paper.

4Separate 4 whole leaves of the red cabbage, being careful not to tear them. Using the same boiling water from the asparagus, blanch the cabbage leaves for 3-4 minutes until slightly tender but not fully cooked. Drain them on kitchen paper.

5Crush the edamame beans lightly with a fork and add the garlic and mix well.

6To assemble the wraps, fill them with the crushed garlicky edamame beans, some of the julienne carrots, baby asparagus, slices of omega burger, spicy chickpeas and a spoonful of hummus. Roll them up and eat like a taco!