2 servings (1 tortilla + 1/2 lettuce/chickpea/yogurt mixture)
Ingredients:
1/4 cup onion, diced
1/2 tbsp minced ginger
1 tsp minced garlic
1/4 tsp garam masala
1/4 tsp curry powder
1/4 tsp ground cumin
1 pinch cayenne pepper
7.5 oz canned chickpeas, drained and rinsed
1/2 cup canned crushed tomatoes
1 cup lettuce, or spinach
2 whole wheat tortillas
99g low fat coconut greek yogurt
1/4 cup drained canned pineapple, chopped
Directions:
Heat a lightly sprayed large skillet over medium high heat and sauté the onion until tender.
Add the ginger, garlic and spices. Cook and stir for about a minute.
Add the chickpeas and tomatoes and bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally.
Meanwhile mix together the yogurt, chopped pineapple and a pinch of cumin. Set aside.
To make the wraps, place half the lettuce, chickpea and yogurt mixture on to a tortilla and roll up. Repeat with the remaining ingredients.
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