Tandoori Chickpea Wrap
A spiced chickpea filling wrapped in soft flatbread with tandoori marinade, yogurt, and fresh vegetables. Assembled cold or warm with crisp greens and creamy condiments.
Ingredients
Method
In a mixing bowl, combine yogurt, garam masala, minced garlic, and ginger root.
Add drained chickpeas to the yogurt mixture and toss gently to coat evenly.
Heat coconut oil in a skillet over medium heat. Add the chickpea mixture and cook for 8–10 minutes, stirring occasionally, until chickpeas are warmed through and edges begin to soften.
Squeeze lime juice over the chickpeas, taste, and adjust spices if needed. Remove from heat.
Warm flatbread briefly in the skillet or over a flame until pliable.
Lay flatbread flat. Divide spinach and cilantro between both wraps, creating a bed on each.
Spoon warm chickpea filling into the center of each flatbread, dividing evenly.
Top each wrap with sliced cucumber and red onion. Fold or roll tightly and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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