Vegan Spicy Chickpea And Mango Wraps Recipes

SPICY CHICKPEA WRAPS WITH SPINACH AND AVOCADO

Steps:

• Either place the chickpeas in a blender or food processor and pulse until the chickpeas are mostly broken down or mash them in a bowl with a fork or potato masher. It should be chunky but starting to hold together.
• Combine the chickpea mixture in a mixing bowl with everything except the spinach and avocado. Mix well. The mixture should resemble egg or tuna salad. Adjust the amount of sriracha, mayo and lemon to taste or desired consistency.
• To assemble the wraps, place a scoop of the chickpea mixture into each wrap then top with spinach and avocado. Season with salt and pepper, if desired.
• Roll them up and enjoy!

VEGAN SPICY CHICKPEA AND MANGO WRAPS

Steps:

• Prepare the veggies and fruit: Dice the onions and jalapeno, chop the spinach and cilantro, peel and cube the mango. Set aside.
• Add the can of garbanzo/chickpeas (drained), avocado oil, chipotle powder and Himalayan pink salt to a skillet and saute' on medium/high heat for approximately 4-5 minutes, or until the garbanzo/chickpeas are slightly crispy.
• Remove from heat and add the cubed mango pieces and chopped cilantro.
• Gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust seasonings to your preference. Set aside.
• Add the avocado to a small bowl and mash with a fork until it becomes creamy and smooth.
• Add the remaining ingredients for the avocado spread and stir everything together well. Adjust seasonings to your preference. Set aside.
• Add all the ingredients for the jalapeno dressing to a Vitamix and blend until it is creamy and smooth. Adjust seasonings to your preference. Set aside.
• (1) Naan Wrap
• (1) tablespoon of avocado spread
• (1) small handful of chopped spinach
• (1/4) of the garbanzo/chickpea mixture
• (1-2) teaspoons diced onions
• (1-2) tablespoons jalapeno dressing
• (1) small sprinkle of chopped cilantro for garnish

VEGAN SPICY CHICKPEA AND MANGO WRAPS

Steps:

• Directions
• Prepare the veggies and fruit: dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango
• Prepare the jalapeno dressing: add all ingredients for the jalapeno dressing to a Vitamix, or high speed blender, and blend until everything is creamy and smooth. Adjust seasonings to your preference. Set aside.
• Prepare the avocado spread: add all ingredients for the avocado spread to a small bowl; mash the avocado until it becomes creamy and smooth, then stir everything together well. Adjust seasonings to your preference. Set aside.
• Prepare the chickpea mixture: add the can of garbanzo/chickpeas (drained), avocado oil, chipotle, garlic, lime juice, Himalayan pink salt to a skillet and saute on medium/high heat for approximately 4 - 5 minutes, or until the garbanzo/chickpeas or slightly crispy. Remove from heat and add the cubed mango and chopped cilantro; gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust the seasonings to your preference. Set aside.
• Assembly: add (1) Naan wrap to each serving plate and layer everything in this order for each Naan wrap: (1) Naan wrap, (1) tablespoon avocado spread, (1) small handful of chopped spinach, (¼ of the chickpea/mango mixture), (1 - 2 teaspoons diced onions, (1 - 2 tablespoons) jalapeno dressing, (1) small sprinkle of chopped cilantro for garnish. Fold the Naan wrap as you would a taco shell and enjoy!