Tandoori Chickpea Wraps
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted tandoori-spiced chickpeas wrapped in tortillas with fresh kale, carrots, and jalapenos. Quick and flavorful, though the name suggests Indian inspiration while execution is modern.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 (14 ounce) cans chickpeas, drained and rinsed
- 4 tablespoons olive oil
- 1/4 cup plain greek yogurt
- 2 teaspoons ginger
- 2 teaspoons paprika
- 2 teaspoons coriander
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- 1 teaspoon kosher salt and pepper
- 1 bunch kale, chopped
- 2 carrots, shredded
- 1 yellow pepper, chopped
- 1 jalapeño, seeded + chipped
- juice from 1/2 a lime
- 4 large tortillas (I used Old El Paso Flour Tortillas) (warmed)
- 1 cup coconut cream
- juice of 1 lime
- 1 tablespoon honey
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 865mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 620mg
- Calcium
- 223mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 865MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.