halfbakedharvest3.7
Tandoori Chickpea Wraps
These vegan wraps are quick and easy to make and super tasty!
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●oven
- ●blender
📝 Preparation Steps
1
Preheat the oven to 425 degrees F.Add the chickpeas, 2 tablespoons olive oil, the yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt and pepper to a baking sheet and toss well to evenly coat. Roast for ⏱️ 10 minutes and then stir and roast another ⏱️ 10-15 minutes or until the chickpeas are golden. Meanwhile, make the slaw. In a medium bowl, combine the kale, carrots, yellow pepper, jalapeño, lime juice and remaining 2 tablespoons olive oil. Season with salt and toss. Lay the tortillas flat and layer with chickpeas and kale. Drizzle with coconut sauce, then wrap tightly. EAT!
chickpeas, drained and rinsed2 (14 ounce) cansolive oil4 tablespoonsginger2 teaspoonspaprika2 teaspoonscoriander2 teaspoonsgarlic powder1 teaspooncayenne1 teaspooncarrots, shredded2yellow pepper, chopped1jalapeño, seeded + chipped1large tortillas (I used Old El Paso Flour Tortillas) (warmed)4
2
Coconut Honey Lime Sauce
honey1 tablespoon
3
In a blender, combine the coconut cream, lime juice + zest, and honey. Pulse until combined. Serve with the wraps.
coconut cream1 cuphoney1 tablespoon
Nutrition Facts
calories
551 kcal
fat Content
26 g
serving Size
1 serving
fiber Content
8 g
sugar Content
4 g
sodium Content
788 mg
protein Content
10 g
carbohydrate Content
31 g
saturated Fat Content
13 g
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