Instructions

Prepare the veggies:

1. Prepare the veggies and fruit:  Dice the onions and jalapeno, chop the spinach and cilantro, peel and cube the mango.  Set aside.

Prepare the chickpea mixture:

1. 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.
2. Remove from heat and add the cubed mango pieces and chopped cilantro.
3. 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.

Prepare the avocado spread:

1. Add the avocado to a small bowl and mash with a fork until it becomes creamy and smooth.
2. Add the remaining ingredients for the avocado spread and stir everything together well.  Adjust seasonings to your preference.  Set aside.

Prepare the jalapeno dressing:

1. 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.

Assembly:

Add (1) Naan wrap to each serving plate and layer everything in this order for each wrap, or adjust the amounts to your preference:

1. (1)  Naan Wrap
2. (1) tablespoon of avocado spread
3. (1) small handful of chopped spinach
4. (1/4) of the garbanzo/chickpea mixture
5. (1-2) teaspoons diced onions
6. (1-2) tablespoons jalapeno dressing
7. (1) small sprinkle of chopped cilantro for garnish

Fold the Naan wrap as you would a taco shell and enjoy!