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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!

Tags:Veggie
Allergens:Wheat/BléMustard/MoutardeMilk/Lait

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

398 mL

Chickpeas

56 g

Onion, chopped

1 tbsp

Garlic Puree

30 g

Ginger

113 g

Baby Spinach

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

2 tbsp

Indian Spice Blend

(ContainsMustard/Moutarde)

2 tbsp

Tomato Sauce Base

100 mL

Greek Yogurt

(ContainsMilk/Lait)

7 g

Cilantro

1 unit

Lemon

66 g

Mini Cucumber

113 g

Baby Tomatoes

Not included in your delivery

2.5 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

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
Utensils
Utensilsarrow down iconarrow down icon
Grater
Strainer
Zester
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Potato Masher
Baking Sheet
Parchment Paper
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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.