Recipe > Curried Chickpea Wrap

Curried Chickpea Wrap

  • Prep Time: 20 mins
  • Servings: 6

This Curried Chickpea Wrap is a simple, no-cook option for a quick lunch! Filled with beans, vegetables and a creamy curry sauce, it makes for a nutritious and satisfying meal. Plus, you may not know this, but adults and children who use 6+ canned foods per week are more likely to have higher dietary levels of 17 essential nutrients.

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INGREDIENTS

  • 1 15-ounce cans chickpeas, drained and rinsed
  • 1 cup canned green peas, drained
  • 1 cup canned sliced beets, drained, rinsed, and diced
  • 1/2 red bell pepper, core removed and diced
  • 2 medium stalks celery, finely diced
  • 1/4 red onion, finely diced
  • 1/2 cup cilantro, finely chopped
  • 1 cup unsweetened non-dairy yogurt
  • 2 tablespoons tahini
  • 2 tablespoons curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground turmeric (optional)
  • 6 whole grain tortillas

PREPARATION

In a large bowl, add chickpeas, peas, beets, bell pepper, celery, onion, and cilantro. Stir to combine.

In a small bowl, add non-dairy yogurt, tahini, curry powder, salt, pepper, and turmeric.
Whisk to combine. Pour over chickpeas and vegetables; stir until all ingredients are evenly coated in the sauce.

Place the filling in the center of the tortilla. Fold in the sides of the tortilla, then roll into a wrap. Repeat until are tortillas are filled.