Indian Chickpea & Vegetable Wraps

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Indian · 35 min · Beans · vegetarian

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Ingredients

• 1 can (15 oz) Canned chickpeas
• 2 large Whole wheat tortillas
• 1 Bell peppers (mixed colors)
• 1 Red onion
• 1/4 cup Fresh cilantro
• 1/4 cup Greek yogurt
• 1 tbsp Lemon juice
• 1 tbsp Olive oil
• 1/2 tsp Garam masala
• 1/2 tsp Cumin powder
• to taste Salt
• to taste Black pepper

Method (tap to check — screen stays awake)

1. Drain and rinse the canned chickpeas. In a bowl, toss them with 1 teaspoon garam masala, 1 teaspoon cumin, salt, and pepper.
2. Chop the bell peppers and red onion into thin strips. Roughly chop cilantro.
3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped vegetables and cook for 5-7 minutes until tender.
4. Add the spiced chickpeas to the skillet and cook for another 5 minutes, stirring occasionally.
5. In a small bowl, mix Greek yogurt with lemon juice, a pinch of salt, and chopped cilantro to make a simple sauce.
6. Warm the whole wheat tortillas in a dry skillet or microwave for 20 seconds.
7. Spread a spoonful of the yogurt sauce on each tortilla. Divide the chickpea and vegetable mixture evenly among the tortillas.
8. Roll up the tortillas into wraps, cut in half if desired, and serve immediately.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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