•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.