Jerk Chickpea Wraps with Habanero Aioli
Ingredients
Habanero Aioli
-
1
cup
raw cashews
-
1
tablespoon
lime juice
-
1
unit
habanero pepper
-
1
clove
garlic
-
2 to 4
tablespoons
unflavored soy or almond milk
-
to taste
unit
salt
Jerk Chickpeas
-
¼
cup
soy sauce
-
¼
cup
molasses
-
1
teaspoon
allspice
-
1
teaspoon
powdered ginger
-
½
teaspoon
ground cinnamon
-
½
teaspoon
dried thyme
-
a few dashes
unit
black pepper
-
1
tablespoon
vegetable oil
-
1
unit
onion
-
3
cloves
garlic
-
2
14-ounce cans
chickpeas
-
½
cup
diced mango
-
¼
cup
chopped fresh cilantro
Wraps
-
4
large or 6 medium
flour tortillas
-
4 to 6
large
lettuce leaves
-
to taste
unit
sliced or diced tomato
Instructions
- Prepare the habanero aioli by blending cashews, lime juice, habanero pepper, and soy or almond milk until smooth, adding salt to taste.
- For the jerk chickpeas, mix soy sauce, molasses, allspice, ginger, cinnamon, thyme, and black pepper in a bowl.
- Heat oil in a skillet, sauté onions until soft, then add garlic and cook until fragrant.
- Add chickpeas and the soy sauce mixture to the skillet, cooking until the sauce thickens and coats the chickpeas.
- Remove from heat and stir in mango and cilantro.
- Assemble the wraps by spreading habanero aioli on tortillas, adding lettuce, tomato, and the chickpea mixture, then wrap and serve.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
491
Total fat
20g
Total carbohydrates
70g
Total protein
13g
Sodium
1042mg
Cholesterol
0mg
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