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, 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 Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

398 mL


56 g

Onion, chopped

1 tbsp

Garlic Puree

30 g


113 g

Baby Spinach

6 unit

Flour Tortillas, 6-inch


2 tbsp

Indian Spice Blend


2 tbsp

Tomato Sauce Base

100 mL

Greek Yogurt


7 g


1 unit


66 g

Mini Cucumber

113 g

Baby Tomatoes

Not included in your delivery

2.5 tbsp


¼ tsp


¼ tsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories710 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate93 g
Sugar8 g
Dietary Fiber18 g
Protein24 g
Cholesterol10 mg
Sodium1590 mg
Utensilsarrow down iconarrow down icon
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Potato Masher
Baking Sheet
Parchment Paper
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Roughly chop cilantro. Halve tomatoes. Finely grate cucumber directly into a medium bowl. Sprinkle with 1/4 tsp salt (dbl for 4 ppl) then set aside. Drain and rinse chickpeas. Zest, then juice half the lemon. Cut 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 and ginger. Cook, stirring often, until tender, 2-3 min. Add chickpeas, garlic puree, tomato sauce base and Indian Spice Mix. Cook, stirring often, until fragrant, 1 min. Add 3/4 cup water (dbl for 4 ppl). Cook, stirring often, until liquid is slightly thickened, 2-3 min. Remove pan from heat. Using a masher, roughly mash chickpeas. Add half the spinach and half the cilantro. Season with pepper. Stir until spinach wilts, 1 min.


While chickpea filling cooks, drain liquid from cucumber, then return cucumber to the same bowl. Add yogurt and remaining cilantro. Season with salt and pepper. Stir to combine.


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


While wraps bake, add lemon zest, 1 tsp lemon juice, 1/4 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine.


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