Thai Green Curry Chickpea Breakfast Wrap with Coconut Jasmine Rice
Prep 15 min · Cook 25 min · Serves 1 · medium
A vibrant, aromatic breakfast wrap featuring creamy Thai green curry-spiced chickpeas and crispy tofu wrapped in warm flatbread, served alongside fragrant jasmine rice infused with coconut milk and fresh cilantro. Bold, savory, and satisfying—a breakfast adventure inspired by Bangkok street food.
Ingredients
- 0.75 cup canned chickpeas, drained and rinsed
- 4 oz firm tofu, pressed and cubed
- 2 tbsp Thai green curry paste, vegan blend, no shrimp paste
- 0.5 cup coconut milk (light), full-fat for richness
- 0.33 cup jasmine rice, uncooked
- 0.5 cup vegetable broth, for rice cooking
- 1 large vegan flatbread, whole wheat or traditional
- 0.25 cup fresh cilantro, chopped
- 2 tbsp fresh basil, Thai basil preferred
- 0.5 whole lime, for juice and zest
- 1.5 tbsp coconut oil, for cooking
- 2 cloves garlic, minced
- 0.5 tbsp ginger, minced fresh
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