Ingredients
-
For the Jerk-Spiced Chickpeas:
-
2 cups cooked chickpeas, drained and rinsed
-
2 tablespoons jerk seasoning (store-bought or homemade)
-
1 tablespoon olive oil
-
1 tablespoon lime juice
-
For the Mango Salsa:
-
1 ripe mango, diced
-
1/2 cup diced red bell pepper
-
1/4 cup diced red onion
-
2 tablespoons chopped fresh cilantro
-
1 tablespoon lime juice
-
1 Salt and pepper to taste
-
For the Avocado Crema:
-
2 ripe avocados, peeled and pitted
-
1/4 cup plain Greek yogurt (or dairy-free alternative for vegan)
-
2 cloves garlic, minced
-
2 tablespoons lime juice
-
1 Salt and pepper to taste
-
For the Wraps:
-
1 Large whole-grain or gluten-free tortillas
-
1 Sliced red cabbage
-
1 Sliced cucumber
-
1 Fresh spinach leaves
-
1 Sliced jalapeño (optional, for extra heat)
Directions
Feel free to adjust the spice level of the jerk seasoning and jalapeños to suit your taste. These Caribbean-inspired wraps are a tropical delight that brings the flavors of the islands to your plate. Enjoy!
Steps
|
1
Done
|
In a mixing bowl, combine the cooked chickpeas, jerk seasoning, olive oil, and lime juice. Toss to coat the chickpeas evenly with the seasoning. Set aside to marinate for at least 10 minutes. |
|
2
Done
|
In another bowl, prepare the mango salsa by combining the diced mango, diced red bell pepper, diced red onion, chopped cilantro, lime juice, salt, and pepper. Mix well and set aside. |
|
3
Done
|
Make the avocado crema by placing the ripe avocados, Greek yogurt (or dairy-free alternative), minced garlic, lime juice, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Adjust the seasoning to taste. |
|
4
Done
|
Heat a non-stick skillet over medium-high heat. Add the marinated jerk-spiced chickpeas and sauté for about 5 minutes, or until they are heated through and slightly crispy. Remove from heat. |
|
5
Done
|
To assemble the wraps, lay out a tortilla and spread a generous amount of avocado crema over it. |
|
6
Done
|
Place a handful of fresh spinach leaves on top of the crema. |
|
7
Done
|
Add a portion of the jerk-spiced chickpeas, followed by sliced red cabbage, cucumber slices, and optional jalapeño slices for some heat. |
|
8
Done
|
Spoon the mango salsa over the filling. |
|
9
Done
|
Carefully fold in the sides of the tortilla, and then roll it up tightly, similar to a burrito. |
|
10
Done
|
Repeat the process with the remaining tortillas and filling. |
|
11
Done
|
Slice each wrap in half diagonally and serve. |
