Spicy Carrot Ginger Chickpea Wraps

Developed by Simone Nel, Yellow Papaya

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Prep 15 mins
Cook 0 mins
Ready-in 0 mins

Ingredients

1 can chickpeas, drained
100 ml Rugani Carrot Ginger Juice
200 ml vegan mayonnaise (available at Food Lovers Market & Woolworths)
½ tsp turmeric
½ tsp cajun spice
½ tsp chilli flakes (omit if you want a milder wrap)
Salt and pepper to taste
A handful of baby spinach leaves for each wrap washed
1 avocado sliced
Beansprouts for garnish
4 wraps

Instructions

  1. Place the chickpeas, juice, mayo, and spices in a food processor.
  2. Pulse a few times.
  3. Don’t process too much, you want a coarse texture.
  4. Heat a griddle pan to smoking point.
  5. You can use a normal cast iron pan as well if you don’t have a griddle pan.
  6. Grill the wraps till they have grill marks on them.
  7. Place some baby spinach on each wrap and top with the chickpea mixture, avocado and then bean sprouts.
  8. Sprinkle with some extra chilli flakes and serve immediately or wrap closed and place in lunch boxes.

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