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)
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1385kJ 329.0kcal
- Fat
- 9g
- Saturates
- 2g
- Sugars
- 5g
- Salt
- 0.9g
of the Reference intake
Carbohydrate 42.6gProtein 14.7gFibre 9.2g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Sign in to see your total price and explore available product swaps.
Sign in to shopMethod
- 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
