Saturday, April 2, 2016

Curried Chickpea and Mango Salad Wraps

I love the free magazine that you can pick up in the natural foods section of Loblaws called "Sage".  It always has interesting articles and recipes that inspire me!  This recipe came from January's edition and it is fantastic - quick to assemble, tasty and a great source of protein!!!

2 tbsp plain yogurt (I used goat yogurt)
1 tbsp mayonnaise
1 tbsp rice vinegar
Juice from 1 lime
1 tsp honey
2 1/2 tsp yellow curry powder
Pinch of cayenne pepper
Pinch of salt
1/3 cup diced red onion
2 green onions, green and white parts sliced
1 cup diced mango
1-15oz can of chickpeas, drained and rinsed
4 soft tortilla shells
1 cup baby spinach, washed and dried
  • In a medium sized mixing bowl, combine: yogurt, mayonnaise, rice vinegar, lime juice, honey, curry powder, cayenne, and salt.
  • Add red onions, green onion, mango and chickpeas; stir to combine.
  • Split mixture among 4 tortillas and top each with spinach.  Fold in sides and roll up tightly; cut each in half and serve.
  • ENJOY!
*If you are planning to pack this for lunch, simply keep the chickpeas in a container with the baby spinach and take along a tortilla separately.  Assemble right before eating to avoid a soggy tortilla!!
**If you don't have chickpeas, this recipe works just as well with diced cooked chicken or firm tofu.

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