Indian Chickpea & Spinach Wraps
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Indian · 35 min · Beans · vegetarian
420 cal
18g protein
60g carbs
12g fat
per serving · estimated
Ingredients
- 1 can (15 oz) Canned chickpeas
- 2 cups Fresh spinach
- 1/4 cup Plain Greek yogurt
- 2 large Whole wheat tortillas
- 1/2 tsp Garam masala
- 1/2 tsp Ground cumin
- 1 Garlic cloves
- 1 tbsp Olive oil
- 1 Lemon
- to taste Salt & pepper
Method (tap to check — screen stays awake)
- Drain and rinse the canned chickpeas. Mince garlic cloves.
- Heat olive oil in a skillet over medium heat. Add garlic and cook for 1 minute.
- Add chickpeas, garam masala, cumin, salt, and pepper. Cook for 5-7 minutes until heated through.
- Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Squeeze lemon juice over the mixture.
- Warm the whole wheat tortillas in a dry skillet or microwave for a few seconds.
- Spread a tablespoon of Greek yogurt on each tortilla. Divide the chickpea and spinach mixture among the tortillas.
- Roll up each tortilla into a wrap, folding in the sides as you go.
- Serve immediately, optionally with extra lemon or yogurt on the side.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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