How to make:
Curried Chickpea Wrap
This Curried Chickpea Wrap is a simple, no-cook option for a quick lunch! Filled with beans, vegetables, & a creamy curry sauce, this wrap makes for a nutritious & satisfying meal.
Prep Time:
20 mins
Total Time:
20 minutes
Author:
Yield:
6 1x
Ingredients
- 1 15-ounce cans chickpeas, drained and rinsed
- 1 cup canned green peas, drained
- 1 cup canned sliced beets, drained, rinsed, and diced
- 1/2 red bell pepper, core removed and diced
- 2 medium stalks celery, finely diced
- 1/4 red onion, finely diced
- 1/2 cup cilantro, finely chopped
- 1 cup unsweetened non-dairy yogurt
- 2 tablespoons tahini
- 2 tablespoons curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground turmeric (optional)
- 6 whole grain tortillas*
Instructions
- In a large bowl, add chickpeas, peas, beets, bell pepper, celery, onion, and cilantro. Stir to combine.
- In a small bowl, add non-dairy yogurt, tahini, curry powder, salt, pepper, and turmeric. Whisk to combine. Pour over chickpeas and vegetables; stir until all ingredients are evenly coated in the sauce.
- Place about 1 cup of the filling in the center of a tortilla. Fold in the sides of the tortilla, then roll into a wrap. Repeat until are tortillas are filled.
Notes
*Use gluten-free if needed.
Find it online: https://www.emilieeats.com/curried-chickpea-wrap/