VEGAN SPICY CHICKPEA AND MANGO WRAPS
Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.
Provided by Karielyn Tillman
Yield 4 servings
Number Of Ingredients 26
Steps:
- Directions
- Prepare the veggies and fruit: dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango
- Prepare the jalapeno dressing: add all ingredients for the jalapeno dressing to a Vitamix, or high speed blender, and blend until everything is creamy and smooth. Adjust seasonings to your preference. Set aside.
- Prepare the avocado spread: add all ingredients for the avocado spread to a small bowl; mash the avocado until it becomes creamy and smooth, then stir everything together well. Adjust seasonings to your preference. Set aside.
- Prepare the chickpea mixture: add the can of garbanzo/chickpeas (drained), avocado oil, chipotle, garlic, lime juice, Himalayan pink salt to a skillet and saute on medium/high heat for approximately 4 - 5 minutes, or until the garbanzo/chickpeas or slightly crispy. Remove from heat and add the cubed mango and chopped cilantro; gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust the seasonings to your preference. Set aside.
- Assembly: add (1) Naan wrap to each serving plate and layer everything in this order for each Naan wrap: (1) Naan wrap, (1) tablespoon avocado spread, (1) small handful of chopped spinach, (¼ of the chickpea/mango mixture), (1 - 2 teaspoons diced onions, (1 - 2 tablespoons) jalapeno dressing, (1) small sprinkle of chopped cilantro for garnish. Fold the Naan wrap as you would a taco shell and enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
