Spiced chickpea wraps with vegan raita recipe
Transform leftover chana masala into flavourful lunchtime wraps. Stuffed with spiced chickpeas and a cool vegan raita, these wraps are sure to liven up your lunch routine.
See method- Serves 4
- Takes 10 mins
- 329 calories / serving
- Dairy-free
- Vegan
- Vegetarian
Ingredients
- ½ cucumber, grated
- 1 garlic clove, finely chopped
- 1 lime, zested (optional)
- 15g fresh coriander, leaves finely chopped
- 300g dairy-free yogurt-alternative
- 500g leftover chana masala curry (see recipe below)
- 4 large tortilla wraps
- 120g baby spinach leaves
- 1 large avocado, sliced, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 1385kJ 329.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 5g
of the Reference intake
Carbohydrate 42.6gProtein 14.7gFibre 9.2g
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Method
- Put the cucumber and garlic in a bowl. Add the lime zest, if using, coriander and yogurt-alternative; mix well. Season to taste.
- Warm the leftover chana masala in the microwave on high for 1 min or until piping hot. Divide between the wraps, along with half the raita and some spinach leaves, then wrap each one carefully. Heat a large frying pan over a low-medium heat until hot, then add the wraps, seam-side down. Toast for 1 min each side, then serve while hot with the remaining raita and spinach leaves, plus sliced avocado, if you like.
- Cook once, eat twice tip: Use leftovers from our chana masala curry with rice to make this recipe.
- See more Plant-based recipes
