I constructed this wrap one day when I was completely at a loss for a lunch plan whilst finding myself on the edge of a hunger crunch. It was well worth the effort to put this together! This recipe will make enough for one person and is packed with everything you’ll ever need in a complete meal: Fibre, protein, starch, vitamins and minerals. You can easily double this recipe and save some for the next time you find yourself scavenging on scraps from your fridge. This is guilty-free cooking at its best.
For the Chickpea Curry filling:
•1 tbsp coconut oil
•1 tsp cumin seeds
•2 garlic cloves
•1 cup cooked chickpeas
•1/2 tsp ground coriander seed
•1/4 tsp turmeric
•1 ripe tomato
•1 head of broccoli finely sliced, stalk discarded
•pinch of cayenne pepper
•pinch of salt
•mixed baby greens: spinach, kale, chard, and arugula
•4 tbsp Coriander and Lime raita (recipe below)
•2 large whole wheat tortillas
For the Coriander and Lime raita:
•1 cup finely diced or grated cucumber, patted dry with a paper towel
•3 tbsp plain greek yoghurt
•3 tbsp finely chopped cilantro leaves and stalks
•1 tbsp lime juice
Heat the oil in a medium sized pot over a medium-low heat. Add the cumin seeds and fry until just beginning to pop, then add the garlic and cook for 1 minute. Mix in the chickpeas and the rest of the spices and cook for 2 minutes. Finely chop the tomato and add it with its juices. Cook until most of the liquid is gone, about 5 minutes tops. Add the broccoli along with 2 tbsp of water. Stir and cook until the broccoli is bright green and cooked through. Add cayenne pepper and salt to taste. Remove from the heat.
For the raita, mix all the ingredients in a small bowl and finish with the lime juice. This makes about 1 1/2 cups of raita.
Time to assemble! Place a small handful of greens in the centre of the wrap followed by the raita. Spoon over some chickpea filling, fold the sides in, and finish by rolling it up like a burrito. Now pack it for a work lunch or dive right in!