Best Spicy Vegetable Chapati Wraps Recipes

SPICY VEGETABLE CHAPATI WRAPS

Spicy vegetable chapati wraps image

A delicious and healthy vegetarian low-fat alternative to a curry, which can be deceivingly high in fat

Provided by Good Food team

Time 30m

Number Of Ingredients 9

Ingredients

150g sweet potato , peeled and roughly cubed
200g can peeled plum tomatoes
200g can chickpeas , drained
½ tsp dried chilli flakes
1 tbsp mild curry paste
50g baby spinach leaves
1 tbsp chopped, fresh coriander
2 plain chapatis (Indian flatbreads)
2 tbsp fat-free Greek or natural yogurt

Steps:

Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender. Meanwhile, put the tomatoes, chickpeas, chilli flakes and curry paste in another pan and simmer gently for about 5 minutes.
Preheat the grill. Drain the sweet potatoes and add to the tomato mixture. Stir in the spinach and cook for a minute until just starting to wilt. Stir in the coriander, season to taste and keep warm.
Sprinkle the chapatis with a little water and grill for 20-30 seconds each side. Spoon on the filling, top with yogurt and fold in half to serve.

Nutrition Facts : Calories 289 calories, Fat 5 grams fat, Carbohydrate 54 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 1.08 milligram of sodium

SPICY VEGETABLE CHAPATI WRAPS

Spicy Vegetable Chapati Wraps image

Make and share this Spicy Vegetable Chapati Wraps recipe from Food.com.

Provided by PinkCherryBlossom

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

300 g sweet potatoes, peeled and roughly cubed
400 g peeled plum tomatoes
400 g chickpeas, drained
1/2 teaspoon dried chili pepper flakes
2 tablespoons mild curry paste
100 g baby spinach leaves
1 tablespoon chopped fresh coriander
4 chapati (Indian flatbreads)
4 tablespoons fat free Greek yogurt

Steps:

Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender.
Meanwhile, put the tomatoes, chickpeas, chili flakes and curry paste in another pan and simmer gently for about 5 minutes.
Preheat the grill.
Drain the sweet potatoes and add to the tomato mixture.
Stir in the spinach and cook for a minute until just starting to wilt.
Stir in the coriander, season to taste and keep warm.
Sprinkle the chapatis with a little water and grill for 20-30 seconds each side.
Spoon on the filling, top with yogurt and fold in half to serve.

Nutrition Facts : Calories 216, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 376.8, Carbohydrate 43.8, Fiber 8.4, Sugar 7.1, Protein 8.6