Vegan Spicy Chickpea And Mango Wraps Recipes
VEGAN SPICY CHICKPEA AND MANGO WRAPS
Vegan / Dairy-Free
Provided by Karielyn Tillman - The Healthy Family and Home
Time 20m
Yield 2 - 4 servings
Number Of Ingredients 24
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
Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.
Provided by Karielyn Tillman
Yield 4 servings
Number Of Ingredients 26
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!
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