Spiced Chickpea Wraps

Spiced Chickpea Wraps

with Cucumber Raita and Spinach Salad

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Chana Masala is a dish eaten all over India. 'Chana' means chickpea and 'masala' means spice mix, and while each regional version has its very own personality, it's always fragrant and 100% delicious! In our rendition, we've taken these classic flavours and put them in a delicious warm wrap, served with homemade cucumber raita and a spinach salad with plenty of crunch!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

398 mL


56 g

Onion, chopped

6 g


30 g


56 g

Baby Spinach

6 unit

Flour Tortillas, 6-inch


1 tbsp

Indian Spice


2 tbsp

Tomato Sauce

100 g

Greek Yogurt


7 g


1 unit


66 g

Mini Cucumber

113 g

Grape Tomatoes

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tbsp


¼ tsp


¼ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)820 kJ
Calories196 kcal
Fat4 g
Saturated Fat1 g
Carbohydrate38 g
Sugar4 g
Dietary Fiber5 g
Protein6 g
Cholesterol0 mg
Sodium288 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Potato Masher
Measuring Cups
Baking Sheet
Parchment Paper
Silicone Brush
Instructionsarrow up iconarrow up icon

Before starting, preheat the oven to 425°F and wash and dry all produce. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Finely grate cucumber directly into a medium bowl, Sprinkle with 1/4 tsp salt (dbl for 4 ppl) and set aside. Drain and rinse chickpeas. Zest and juice half the lemon (1 lemon for 4 ppl). Cut any remaining lemon into wedges.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions, ginger, garlic and tomato sauce. Cook, stirring often, until fragrant 3-4 min. Meanwhile, whisk together lemon zest, 1 tsp lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in a large bowl. Season with salt and pepper.


Add chickpeas, Indian spice and 3/4 cup water (dbl for 4 ppl) to the pan with the onions. Cook, stirring often, until liquid has thickened slightly, 2-3 min. Remove the pan from heat. Using a masher, coarsely mash chickpeas. Add half the cilantro and season with pepper. Stir together.


Arrange tortillas on a clean surface. Divide chickpea mixture down the centre of each tortilla. Roll tortillas tightly over filling, then arrange them seam side down on a parchment-lined baking sheet. Brush the tops of wraps with 1/2 tsp oil (dbl for 4 ppl). Bake in middle of oven, until golden, for 5-6 min.


While wraps bake, drain grated cucumber over the sink, then firmly squeeze off excess water. Return cucumber to the same bowl, then add yogurt and remaining cilantro. Season with salt and pepper. Stir to combine and set aside. Halve tomatoes.


Add spinach and tomatoes to the dressing, then toss together. Divide salad and wraps between plates. Serve with cucumber raita for dipping. Squeeze over a lemon wedge, if desired.