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This Curried Chickpea Wrap is simple to make, and a great meal prep option. It is filled with chickpeas, spinach, aromatic spices, and a creamy curry sauce that makes each bite a delicious delight.

Health Benefits of Curry

Did you know that curry is a powerful anti-inflammatory agent? It helps lower inflammation of the human body.
It helps to combat Alzheimer’s disease
Recorded as an aid to prevent cancer such as colon, breast, prostate, and ovarian cancer
It could increase connectivity of tissues and bone regrowth
Aids indigestion
Can lower blood pressure and lowers the risk of cardiovascular diseases

Tips and Variations:

For more variations of this wrap, try adding slices of green mango or cucumber for a delicious twist.
For more texture, add a few tablespoons of canned yellow corn.
After heating your wraps, cover them with cheesecloth or in a clean kitchen towel to preserve its warmth.
Looking for a little tang on your Curried Chickpea wraps? Drizzle lemon juice to the filling.
Add a drizzle of siracha for some spiciness.

Ingredients You’ll Need:

Spinach mix:

frozen spinach or fresh spinach
olive oil
red onion
garlic cloves
vegetable broth

Chickpea Filling:

red onion
garlic cloves
dried thyme
cumin powder
coriander powder
masala powder
turmeric powder
fenugreek powder
salt
water
chickpea
wraps

Masala powder is sometimes difficult to find at your local grocery store, always check the Asian aisle and if it’s not there, most Asian markets sell masala powder.

Now, let’s get into the cooking part of the filling!

In a saucepan over medium heat, sauté spinach until wilted and set aside.

In the same pan over medium heat, add 2 tablespoons oil and cook onions and garlic until translucent:

Add spinach, vegetable broth and allow it to simmer for 1 minute:

Then remove from the heat and set aside:

Chickpea Filling:

In a nonstick pan over medium heat, preheat 2 tablespoons oil then add onion, garlic, thyme, and fry for 30 seconds. Add the remaining spices and cook while stirring to bring out the flavors:

Once the onions are translucent, add water and mix until it turns into a paste:

Add chickpeas and mix until the chickpeas are coated with the paste:

To prepare the wrap:

Heat wrap in a clean nonstick pan, then wrap in a towel to retain heat.

Divide spinach and chickpea into 6 portions, fill each wrap with the spinach and chickpeas, then fold in opposite sides of each wrap and roll-up. Curried chickpea wraps are best served immediately.

Frequently Asked Questions for Curried Chickpea Wraps:

Q: Can I make Curried Chickpea wraps ahead of time?

A: If you assemble Curried Chickpea wraps ahead of time, it would tend to be soggy when you serve it and it’s not warm anymore. What you can do to save time is to prepare the filling and cook them ahead. Do not mix them all yet. Just store each of the ingredients in individual containers and chill it. You can microwave them so that you will serve warm Curried Chickpea Wraps.

Q: What tortillas do you recommend?

A: You can use any kind of tortilla wrap that is on hand. There are many kinds available in Asian groceries or even your local grocery stores.

Q: Can I use coconut milk instead of water to mix with the Curried Chickpea Wrap filling?

A: Yes, sure you can use coconut milk for the liquid ingredient of the filling.

More Vegan recipes to enjoy: