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Crunchy Tandoori Chickpea Wraps

URL: https://www.halfbakedharvest.com/crunchy-tandoori-chickpea-wraps/

Ingredients

The chickpeas

  • 2 cans chickpeas
  • 4 tablespoons olive oil
  • ¼ cup plain greek yogurt
  • 2 teaspoons ginger
  • 2 teaspoons paprika
  • 2 teaspoons coriander
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper

The slaw

  • 1 bunch kale
  • 2 carrots shredded
  • 1 yellow pepper chopped
  • 1 jalapeño seeded and chopped
  • ½ lime juice

The wraps

  • 4 large tortillas

Coconut Honey Lime Sauce

  • 1 cup coconut cream
  • 1 lime juice
  • 1 tablespoon honey

Instructions

  1. Preheat the oven to 425°F.
  2. Combine chickpeas, 2 tablespoons olive oil, yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt, and pepper on a baking sheet and toss to coat.
  3. Roast the chickpeas for 10 minutes, stir, and roast for another 10-15 minutes until golden.
  4. In a bowl, mix kale, carrots, yellow pepper, jalapeño, lime juice, and remaining olive oil. Season with salt and toss.
  5. Lay tortillas flat, layer with chickpeas and slaw, drizzle with coconut sauce, and wrap tightly.

Nutrition Facts (estimated)

Servings
6 wraps
Calories
551
Total fat
24g
Total carbohydrates
64g
Total protein
18g
Sodium
400mg
Cholesterol
5mg

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