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Vegan Coronation Chicken Sandwich (Creamy, Curried Tortilla Wrap Filling)

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Vegan Coronation chickpeas and kidney beans sandwich is adapted from the classic coronation chicken sandwich filling. This filling is quick, easy and so tasty. No cooking is required other than initial toasting of the spices.

The flavours of vegan coronation chickpeas and kidney beans are fruity, sweet, spicy, creamy, and nutty. So savoury and with the addition of toasted almonds pleasantly crunchy.

Enjoy this interesting and delicious sandwich filling for pack-lunches, picnics, buffets, parties, lunch and light dinners. Coronation chickpeas and kidney beans are also excellent as a side-dish, as part of a salad, or packed into a fluffy baked potato.

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vegan coronation chicken sandwich pin

Quick Origin of Coronation Chicken

Vegan coronation chicken sandwich is an adaption of the traditional coronation sandwich filling that was created in 1953 for the coronation lunch of Queen Elizabeth the 2nd.

The recipe was developed by the London Le Cordon Bleu culinary school. The traditional ingredients for coronation chicken include curry powder, dried apricots, chicken pieces, a creamy sauce, and toasted almonds.

Nowadays in Britain, coronation chicken is a popular café sandwich filling, as well as being served with baked potatoes, rice or salad. Coronation chicken is generally served chilled so is perfect for a fresh summer meal.

vegan coronation chicken sandwich
Tortilla seeded wrap stuffed with Vegan Coronation Chickpeas and Kidney beans with salad, coriander, and toasted almonds. So yummy.

Adapted Vegan Coronation chicken

This plant-based recipe includes the traditional ingredients but substitutes the meat and dairy with chickpeas and kidney beans, soya yogurt and plant-based mayonnaise.

Although if preferred cooked vegan Quorn pieces, meat-free pieces, or tofu can be used instead of chickpeas and kidney beans. Or your favourite bean combo. Butterbeans or cannellini beans would be perfect as they are nice and creamy.

To begin, cinnamon, ginger and curry powder is dry-toasted to release the wonderful aromas and mouth-watering flavours. The spices are mixed with the yogurt, mayonnaise, mango chutney, dried apricots to create the curried creamy sauce. Finally the chickpeas and kidney beans are mixed through and popped in the fridge to chill and marinade in all the lovely flavours.

Vegan coronation chicken is fruity, sweet, spicy, creamy, crunchy and nutty. Each bite is packed full of savoury plant-based tastiness.

To garnish and to add a satisfying crunchy texture flaked almonds are quickly dry-toasted in a pan until the edges begin to golden. The same pan that the spices were toasted in is ideal as the almonds will pick up any spices that are left in the pan.

The toasted almonds are scattered over the coronation filling before serving along with some chopped coriander/cilantro.

***I have included a link to a silken tofu based all-natural ingredient recipe for mayonnaise within the recipe facts*** This can be used as a sub for shop-bought vegan mayonnaise if preferred.

vegan coronation chicken sandwich filling

How To Easily Prepare Vegan Coronation Chicken Sandwich

Recipe Notes And FAQS

How do I store Coronation sandwich filling?


Store Coronation chickpeas and kidney beans in the fridge for 3 days, in a covered container.

Can I have Coronation filling with anything else other than bread?


* baked white or sweet potato

* any variety of cooked rice

* mixed salad

* large lettuce leaf’s to fill up with filling and wrap up

* couscous

* as a component in a salad/power/Buddha bowl

* scoop onto vegan crackers or Scottish oatcakes

* as a dip and use slices of naan bread to scoop up the Coronation chickpeas

* enjoy these creamy chickpeas as a side along with your favourite curry or with lentil dal and rice

Can I add anything extra to the Coronation chickpeas or substitute any of the ingredients?


Extra additions:

* chopped green onions/spring greens

* chopped chives

* fine diced red onion

* fine diced fresh chilli

* dried chilli or red pepper/paprika flakes

For substitutions:

* chopped parsley instead of coriander

* any other bean or bean combo

* tofu or cooked vegan Quorn pieces/meat-free pieces instead of beans

* raisins or sultanas instead of dried apricots

* I used un-sulphured dried apricots which are darker than ordinary orange apricots as they have not been treated with sulphur dioxide which acts as a preservative. However, any dried apricots can be used.

* chopped toasted cashews or walnuts instead of almonds

* or toasted sunflower/pumpkin seeds instead of nuts

* omit the vegan mayonnaise and replace with all yogurt

* use a homemade silken tofu based mayonnaise such as this recipe from the plant-based Dr McDougall.

Is Coronation chickpeas gluten-free?


Yes this recipe is easily prepared free from gluten. Use your favourite gluten-free bread or wrap. Or perhaps a large lettuce leaf such as romaine instead of bread.

Also check your curry powder or blend to make sure that no gluten ingredients have been added.

Are Coronation chickpeas suitable for vegetarians?


Of course. Anything plant-based or vegan is also perfect for vegetarians or really anyone interested in eating more plant-based foods.

vegan coronation chicken sandwich

Vegan Coronation Chickpeas and Kidney Bean Sandwich Wrap

Print Recipe
Coronation chickpeas and kidney beans are packed full of flavour and are a delicious filling for a sandwich wrap, romaine lettuce leaf's, or baked potato.
Or serve as a side dish with a larger curry themed meal, dinner party, cook-out or BBQ.
Also perfect for enjoying for pack-lunches, every-day lunches or light dinners, buffets or party spreads.
Course Dinner, Lunch, Side Dish, Starter
Cuisine British
Prep Time 20 mins
chilling 20 mins
Total Time 40 mins
Servings 4
Calories 415
Author Jacq

Equipment

  • small fry pan, to toast spices and flaked almonds

Ingredients

For the vegan coronation chicken:

  • 1 can chickpeas 400g/14-15 oz can, drained
  • 1 can kidney beans 400g/ 14-15 oz can, drained
  • 6 whole dried apricots chopped. Use a few extra if liked
  • 10 tbsp soya yogurt or other vegan plain yogurt
  • 3 tbsp vegan mayonnaise shop bought, or homemade see Notes
  • 1 tbsp mango chutney extra if desired
  • 1 tsp tomato puree
  • 2 tsp curry powder I use a mild powder but for more spice use medium or hot.
  • ¼ tsp cinnamon
  • ¼ tsp dried ginger

For assembling the sandwich:

  • 40 grams flaked almonds
  • 25 grams fresh coriander
  • 100 grams mixed salad leaves such as baby spinach, baby chard, baby kale, etc. Serve the extra salad on the side.
  • 4 tortilla wraps Or bread of your choice.

Instructions

Prepare the Coronation filling:

  • Dry toast the curry powder, cinnamon, and ginger in a small fry pan over a medium heat for 5 minutes.
    Shake and stir frequently so the spices gently toast evenly.
    Tip the spices into a mixing bowl.
  • Mix through the yogurt, mayonnaise, tomato puree, and mango chutney with the spices.
  • Stir through the chickpeas, kidney beans and chopped apricots.
    Set aside to chill for at least 20 minutes, or serve as is.

Toast the flaked almonds:

  • Add the almonds to the pan and toast in the same fashion as the spices until the almonds become golden at the edges.

Assemble:

  • Check the Coronation chickpea seasoning.
    Add salt and pepper to taste.
    Add extra mango chutney if desired.
  • To each tortilla wrap add some salad leaves and scoop some filling over. Sprinkle some almonds and coriander over.
  • Check the back of the tortilla packet as often there are easy instructions for how to wrap it up.
    Slice each wrap vertically.
  • Serve with any extra salad, flaked almonds and cilantro/coriander.

Notes

  • Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary. Data is run through nutritional computerized apps. The analysis includes 4 flour tortilla wraps.
  • Coronation chickpeas will stay fresh in the fridge for 3 days, in a covered container. 
  • Best enjoyed chilled straight from the fridge.
  • Save time and prepare the filling a day or two in advance. This will also allow the flavours to develop further. Add the toasted almonds before serving.
  • Enjoy as a sandwich, tortilla wrap, pitta, bagel filling or pack into romaine lettuce leaf’s, baked potatoes, salad/power/Buddha bowls, or serve with rice.
  • If you don’t like vegan shop-bought mayonnaise then try the plant-based Dr McDougall’s recipe for a silken-tofu based mayonnaise.

Nutrition

Calories: 415kcal | Carbohydrates: 52g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 751mg | Potassium: 554mg | Fiber: 11g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 14mg | Calcium: 180mg | Iron: 4mg

14 thoughts on “Vegan Coronation Chicken Sandwich (Creamy, Curried Tortilla Wrap Filling)”

  1. 5 stars
    I love the name of this recipe and learning about the history behind it! The blend of sweet and savory flavors in this sandwich sound so good.

    1. Me too! I love reading little snippets of where meals originated. I just find it fascinating. The sweet and savoury curry flavours coupled with the crispy toasted almonds is just so tasty 🙂

    1. Awesome. Hope you enjoy and are having the amazing weather we have up here in rural Scotland. Currently 21 degrees! We are having the coronation sandwiches for our picnic 🙂

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