Tandoori Chickpea Wraps
These vegan wraps are quick and easy to make and super tasty!
Servings: 6 wraps
Calories: 551kcal
Ingredients
- 2 (14 ounce) cans chickpeas, drained and rinsed
- 4 tablespoons olive oil
- 1/4 cup plain greek yogurt
- 2 teaspoons ginger
- 2 teaspoons paprika
- 2 teaspoons coriander
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon kosher salt and pepper
- 1 bunch kale, chopped
- 2 carrots, shredded
- 1 yellow pepper, chopped
- 1 jalapeño, seeded + chipped
- juice from 1/2 a lime
- 4 large tortillas (I used Old El Paso Flour Tortillas) warmed
Coconut Honey Lime Sauce
- 1 cup coconut cream
- juice of 1 lime
- 1 tablespoon honey
Instructions
- Preheat the oven to 425 degrees F.Add the chickpeas, 2 tablespoons olive oil, the yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt and pepper to a baking sheet and toss well to evenly coat. Roast for 10 minutes and then stir and roast another 10-15 minutes or until the chickpeas are golden. Meanwhile, make the slaw. In a medium bowl, combine the kale, carrots, yellow pepper, jalapeño, lime juice and remaining 2 tablespoons olive oil. Season with salt and toss. Lay the tortillas flat and layer with chickpeas and kale. Drizzle with coconut sauce, then wrap tightly. EAT!
Coconut Honey Lime Sauce
- In a blender, combine the coconut cream, lime juice + zest, and honey. Pulse until combined. Serve with the wraps.
Nutrition
Calories: 551kcal | Carbohydrates: 31g | Protein: 10g | Fat: 26g | Saturated Fat: 13g | Sodium: 788mg | Potassium: 573mg | Fiber: 8g | Sugar: 4g | Vitamin A: 6115IU | Vitamin C: 70mg | Calcium: 103mg | Iron: 3.2mg