Spicy Vegetable Chapati Wraps Recipes

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SPICY VEGETABLE CHAPATI WRAPS



Spicy Vegetable Chapati Wraps image

Make and share this Spicy Vegetable Chapati Wraps recipe from Food.com.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

300 g sweet potatoes, peeled and roughly cubed
400 g peeled plum tomatoes
400 g chickpeas, drained
1/2 teaspoon dried chili pepper flakes
2 tablespoons mild curry paste
100 g baby spinach leaves
1 tablespoon chopped fresh coriander
4 chapati (Indian flatbreads)
4 tablespoons fat free Greek yogurt

Steps:

  • Cook the sweet potatoes in a pan of boiling water for 10-12 minutes until tender.
  • Meanwhile, put the tomatoes, chickpeas, chili flakes and curry paste in another pan and simmer gently for about 5 minutes.
  • Preheat the grill.
  • Drain the sweet potatoes and add to the tomato mixture.
  • Stir in the spinach and cook for a minute until just starting to wilt.
  • Stir in the coriander, season to taste and keep warm.
  • Sprinkle the chapatis with a little water and grill for 20-30 seconds each side.
  • Spoon on the filling, top with yogurt and fold in half to serve.

Nutrition Facts : Calories 216, Fat 1.5, SaturatedFat 0.2, Cholesterol 0.3, Sodium 376.8, Carbohydrate 43.8, Fiber 8.4, Sugar 7.1, Protein 8.6

SPICY VEGETABLE WRAP



Spicy Vegetable Wrap image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 medium sweet potato, peeled and diced (about 3/4 pound)
2 teaspoons olive oil
1 teaspoon curry powder, plus 1 teaspoon
Coarse grained salt
1 (15-ounce) can peeled plum tomatoes
1 (15-ounce) can chickpeas
1 cup carrots, julienne or shredded
1/2 teaspoon red pepper flakes
5 ounces washed baby spinach leaves
4 small whole-wheat pitas or other flatbread
1/2 cup loosely packed cilantro leaves
1/2 cup plain lowfat yogurt
Lime wedges, for garnish

Steps:

  • Preheat oven to 400 degrees F.
  • Place sweet potatoes, olive oil, 1 teaspoon curry powder, and a dash of salt in a plastic bag. Shake until well coated. Spread on a cookie sheet. Bake, until golden and cooked through, stirring once at the halfway point, 18 to 20 minutes.
  • While the sweet potatoes are cooking, combine tomatoes, chickpeas, carrots, red pepper flakes, and remaining curry powder in a medium saucepot. Bring to a boil and immediately reduce to a simmer. Add cooked sweet potatoes, stir in the spinach, and cook until spinach is wilted, 1 to 2 minutes
  • Divide among the pita, top each sandwich with 1/4 of the cilantro leaves and 1/4 of the yogurt. Serve with lime wedges.

Nutrition Facts : Calories 415 calorie, Fat 7 grams, SaturatedFat 0.4 grams, Carbohydrate 78 grams, Fiber 12 grams, Protein 15 grams

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