Ingredients
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For the Chickpea Filling:
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1 can (15 oz) chickpeas, drained and rinsed
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1/2 cup finely chopped red onion
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1/2 cup diced tomato
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2 cloves garlic, minced
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon turmeric powder
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1/2 teaspoon paprika
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1/4 teaspoon cayenne pepper (adjust to your spice preference)
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1 Salt to taste
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2 tablespoons olive oil
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For the Mint-Cilantro Chutney:
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1 cup fresh mint leaves
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1 cup fresh cilantro leaves
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1 green chili (adjust to your spice preference)
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1 clove garlic
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1 tablespoon lemon juice
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1 Salt to taste
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1 Water (as needed for consistency)
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For the Wrap:
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1 Large gluten-free tortillas (or your choice of wraps)
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1 Sliced cucumber
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1 Sliced bell peppers (red, yellow, or green)
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1 Sliced red cabbage
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1 Fresh spinach leaves
Directions
This spicy Indian-inspired wrap is perfect for those who crave the bold and zesty flavors of Indian cuisine. Adjust the level of spiciness to your liking and enjoy the exotic taste of India on the go!
Steps
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1
Done
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Heat olive oil in a pan over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. |
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2
Done
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Add chopped red onion and sauté until it turns translucent. |
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3
Done
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Add the diced tomatoes, ground cumin, ground coriander, turmeric powder, paprika, cayenne pepper, and a pinch of salt. Cook for 5-7 minutes until the tomatoes soften and the spices are well incorporated. |
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4
Done
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Add the drained chickpeas to the pan and cook for an additional 5 minutes, allowing the flavors to meld together. Mash some of the chickpeas with the back of a spoon for added texture. |
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5
Done
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While the chickpea filling is cooking, prepare the mint-cilantro chutney. In a blender, combine mint leaves, cilantro leaves, green chili, garlic, lemon juice, and a pinch of salt. Blend until you achieve a smooth chutney, adding water as needed for the desired consistency. |
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6
Done
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To assemble the wraps, spread a generous spoonful of the chickpea filling onto each tortilla. |
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7
Done
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Drizzle a line of mint-cilantro chutney over the chickpea filling. |
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8
Done
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Layer on sliced cucumber, bell peppers, red cabbage, and fresh spinach leaves. |
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9
Done
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Carefully fold in the sides of the tortilla and then roll it up tightly, similar to a burrito. |
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10
Done
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Slice each wrap in half diagonally and serve. |
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