Vegan Spicy Chickpea And Mango Wraps Food

VEGAN SPICY CHICKPEA AND MANGO WRAPS

Steps:

• Prepare the veggies and fruit: Dice the onions and jalapeno, chop the spinach and cilantro, peel and cube the mango. Set aside.
• Add the can of garbanzo/chickpeas (drained), avocado oil, chipotle powder and Himalayan pink salt to a skillet and saute' on medium/high heat for approximately 4-5 minutes, or until the garbanzo/chickpeas are slightly crispy.
• Remove from heat and add the cubed mango pieces and chopped cilantro.
• Gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust seasonings to your preference. Set aside.
• Add the avocado to a small bowl and mash with a fork until it becomes creamy and smooth.
• Add the remaining ingredients for the avocado spread and stir everything together well. Adjust seasonings to your preference. Set aside.
• Add all the ingredients for the jalapeno dressing to a Vitamix and blend until it is creamy and smooth. Adjust seasonings to your preference. Set aside.
• (1) Naan Wrap
• (1) tablespoon of avocado spread
• (1) small handful of chopped spinach
• (1/4) of the garbanzo/chickpea mixture
• (1-2) teaspoons diced onions
• (1-2) tablespoons jalapeno dressing
• (1) small sprinkle of chopped cilantro for garnish

ROASTED CHICKPEA WRAPS

Steps:

• Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp - give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
• Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.