Spiced Chickpea Wraps
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Spiced Chickpea Wraps

Spiced Chickpea Wraps

with Cucumber Raita and Spinach Salad

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!

Allergens:
Gluten
Mustard
Milk

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

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

398 mL

Chickpeas

56 g

Onion, chopped

6 g

Garlic

30 g

Ginger

56 g

Baby Spinach

6 unit

Flour Tortillas

(Contains Gluten)

1 tbsp

Indian Spice Mix

(Contains Mustard)

2 tbsp

Tomato Sauce

100 g

Greek Yogurt

(Contains Milk)

7 g

Cilantro

1 unit

Lemon

66 g

Mini Cucumber

113 g

Grape Tomatoes

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

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Nutrition Values

Calories196 kcal
Energy (kJ)820 kJ
Fat4 g
Saturated Fat1 g
Carbohydrate38 g
Sugar4 g
Dietary Fiber5 g
Protein6 g
Cholesterol0 mg
Sodium288 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Grater
Strainer
Zester
Medium Bowl
Measuring Spoons
Large Bowl
Large Non-Stick Pan
Potato Masher
Whisk
Measuring Cups
Baking Sheet
Parchment Paper
Silicone Brush

Instructions

PREP
1

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.

START FILLING
2

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.

FINISH FILLING
3

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.

ASSEMBLE WRAPS
4

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.

MAKE RAITA
5

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.

FINISH AND SERVE
6

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.