Indian-Spiced Chickpea Wraps

indian vegetarian wrap
After finding some big gluten-free brown rice tortillas at Trader Joe's I have been enjoying wraps for most of my lunches. I have mostly been filling them with hummus, sprouts, sliced peppers and cucumbers and avocado but was looking for something new when I saw this in the latest Taste of Home magazine. I didn't make the raita (because I thought I had yogurt on hand and didn't) but I did add some pineapple cut up small and I really have been enjoying these as a new lunch option. Especially after the first day since I can just open the fridge and pull out the leftovers...lunch comes together super fast!

•1 cup (8 ounces) reduced-fat plain yogurt
•1/2 cup drained unsweetened pineapple tidbits
•1/4 teaspoon salt
•1/4 teaspoon ground cumin
•2 teaspoons canola oil
•1 small onion, chopped
•1 tablespoon minced fresh gingerroot
•2 garlic cloves, minced
•1/2 teaspoon curry powder
•1/4 teaspoon each salt, ground cumin and ground coriander
•1/4 teaspoon cayenne pepper, optional
•1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
•1 cup canned crushed tomatoes
•4 whole wheat tortillas (8 inches), warmed
•3 cups fresh baby spinach

• In a small bowl, mix raita ingredients; set aside.
• For wraps, in a nonstick skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add ginger, garlic and seasonings; cook and stir 1 minute longer.
• Stir in chickpeas and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally.
• Near the center of each tortilla, arrange spinach and chickpea mixture; top with raita. Roll up tightly; serve immediately. Yield: 4 servings (1-1/3 cups sauce).

Serving size: 1 wrap: 355 calories, 9 g fat (1 g saturated fat), 3 mg cholesterol, 745 mg sodium, 56 g carbohydrate, 9 g fiber, 13 g protein.


Shari said...

This looks so good! Yum. :)