Indian Spiced Chickpea Wraps

By Jac_M

Ingredients

• RAITA:
• 1 cup (8 ounces) reduced-fat plain yogurt
• 1/2 cup drained unsweetened pineapple tidbits
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• WRAPS:
• 2 teaspoons canola oil
• 1 small onion, chopped
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon each salt, ground cumin and ground coriander
• 1/4 teaspoon cayenne pepper, optional
• 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
• 1 cup canned crushed tomatoes
• 4 whole wheat tortillas (8 inches), warmed
• 3 cups fresh baby spinach

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, mix raita ingredients; set aside.
For wraps, in a nonstick skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add ginger, garlic and seasonings; cook and stir 1 minute longer.
Stir in chickpeas and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally.
Near the center of each tortilla, arrange spinach and chickpea mixture; top with raita. Roll up tightly; serve immediately. Yield: 4 servings (1-1/3 cups sauce).