Vegan Spicy Chickpea and Mango Wraps

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Vegan | Dairy-Free

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: American

Servings: servings

Calories: 406kcal

Author: Karielyn Tillman

Equipment

Non-Toxic Skillet
Vitamix or high-speed blender

Ingredients

1 cup organic mango peeled, cubed
1 cup "Whole Foods Market Baby Spinach" chopped
¼ cup organic red onions diced
1 bag "365 Everyday Value Naan Bread"

For the chickpea mixture:

1 can "365 Everyday Value Garbanzo Beans" (aka chickpeas) 15.5-ounce can, drained
1 teaspoon 100% pure avocado oil
2 cloves organic garlic freshly crushed
1 tablespoon organic lime juice freshly squeezed
1 tablespoon organic cilantro chopped
½ teaspoon 365 Everyday Value Organic Ground Chipotle Powder
¼ teaspoon Himalayan pink salt

For the avocado spread:

1 organic avocado
1 teaspoon organic lime juice freshly squeezed
1 clove organic garlic freshly crushed
½ organic jalapeno diced
1 tablespoon organic cilantro chopped
⅛ - ¼ teaspoon Himalayan pink salt

For the jalapeno dressing:

1 ½ cups Whole Foods Market Organic Raw Cashews
1 ¼ cup purified/filtered water
½ cup organic cilantro chopped
½ cup organic onions diced
1 organic jalapeno
1 tablespoon organic lemon juice freshly squeezed
1 teaspoon Himalayan pink salt

Instructions

Prepare the veggies:

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:

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.

Prepare the avocado spread:

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.

Prepare the jalapeno dressing:

Add all the ingredients for the jalapeno dressing to a Vitamix, or high-speed blender, 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) Naan Wrap
(1) tablespoon of avocado spread
(1) small handful of chopped spinach
(¼) of the garbanzo/chickpea 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!

Notes

Serving Size: This recipe will make approximately (4) servings. Nutritional information is for (1) serving.

The recipe and photographs for "Vegan Spicy Chickpea and Mango Wraps" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.

Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.

Nutrition