JuJu’s ChickaBOOM Wrap

This wrap is so yummy and is perfect for Sabbath lunch. The ChickaBOOM is a meatless option packing tremendous flavor! The ChickaBOOM is comprised of four layers that will make this wrap requested time and time again. The first layer is a cheesy herb rice, followed by JuJu’s Chickpeas, cabbage dressed in a simple avocado mixture, and finally topped with crispy roasted lemon pepper kale. Each element of the wrap is broken down below, with the exception of the JuJu Chickpeas, which can be found here. The recipe below will make 10-12 large wraps.

This wrap can be made ahead of time and holds up nicely in the fridge. Served warm or cold, this is a tasty handheld meal!

Cheesy Herb Rice Ingredients

  • 6 cups of cooked Basmati Rice (2 cups dry will yield 6 cups cooked)

  • 1/2 cup Parmesan Reggiano, cut into small pieces or shredded

  • 1/2 cup feta cheese

  • 2 tablespoon garlic powder

  • Juice of 2 limes

  • 2 jalapenos, seeds removed

  • 2 tablespoons olive oil

  • 2 cups of cilantro


  • Add everything EXCEPT the rice to a blender/food processor and blend until smooth.
  • Gently fold into rice until completely combined.
  • Salt to taste

Cabbage + Avocado Dressing Ingredients

  • 2 cups purple cabbage, shredded

  • 2 cups green cabbage, shredded

  • 2 ripe avocados

  • 3/4 cups of Gazebo Greek Dressing


  • Add both types of cabbage to a medium bowl.
  • Remove avocado from skin and remove seed.
  • Add avocado and dressing to a blender/food processor and blend until smooth.
  • Add avocado dressing to the cabbage and combine completely.

Roasted Lemon Pepper Kale Ingredients

  • 4 cups of kale

  • 1 tablespoon avocado oil

  • 1 tablespoon lemon pepper

  • 1 teaspooon onion powder

Roasted Lemon Pepper Kale Directions

  • Rinse kale and dry completely with paper towel. Preheat oven at 400 degrees.
  • Add kale to your baking sheet and drizzle oil on top. Rub oil into every piece of kale.
  • Sprinkle lemon pepper and onion onto kale and make sure seasoning is rubbed in thoroughly.
  • Make sure kale is in one single layer on your baking sheet. If there is too much kale, remove half and roast in batches. You want kale to get crispy. Too much kale on the pan will cause it to steam.
  • Roast kale 10-12 minutes or so. Be sure to check often so kale doesn’t burn. You want crispy, not charred.

Assembly Directions

  • Lay large flour tortilla on flat surface.
  • Add rice first. Roughly 2 – 3 table spoons per wrap. Spread flat a bit so that ingredients sit on top of the rice and not the tortilla, making it soggy.
  • Add 3 – 4 tablespoons of JuJu Chickpeas on top of rice.
  • Add dressed cabbage on top of chickpeas and finally top with kale.
  • Wrap up and eat right away or set in the fridge to be served later.

Make up a bit more of the avocado dressing for extra dipping and enhance your experience!! Enjoy family!

Leave a Comment

Your email address will not be published. Required fields are marked *