Lunch Today: Chickpea and Mango Wraps

Posted on by Paula Gallagher

chickpea mango wraps

Tortilla wraps are probably the most versatile thing in my kitchen. From breakfast burritos to quesadillas, they are a kid friendly and delicious vehicle to get a lot of nutrition into your meal. And this recipe for chickpea and mango wraps is no exception. It's fresh and delicious and incredibly easy to make. Plus, the two star ingredients offer a ton of health benefits!

Chickpeas are legumes and research has shown that people who regularly consume legumes have a reduced risk of coronary heart disease. Chickpeas also offer calcium, folate, magnesium and potassium, all of which are cardio-protective nutrients. On top of all that, one cup of chickpeas provides 11 grams of fiber. Fiber helps eliminate toxins and slows the release of complex carbohydrates, resulting in balanced blood sugar over several hours.

Mangoes are rich in vitamins, minerals and antioxidants (particularly vitamins A and C, potassium and beta-carotene). Mangoes contain an enzyme with stomach-soothing properties similar to papain. They also have vermifuge (de-worming) and anti-parasitic constituents. In addition, an average mango contains up to 40% of our daily fiber requirement.

Chickpea and Mango Wraps

• 2 Tbsp plain Greek yogurt
• 1 Tbsp mayonnaise (vegan or other)
• 1 Tbsp rice vinegar
• Juice from 1 lime
• 1 tsp agave nectar or honey
• 2 1/2 tsp yellow curry powder
• Pinch of cayenne pepper
• Pinch of salt
• 1/3 cup diced red onion
• 2 green onions, green and white parts, diced
• 1 cup diced mango
• 1 15 oz can chickpeas, drained and rinsed
• 4 whole grain tortillas
• 1 cup baby spinach, washed and dried

In a medium mixing bowl combine yogurt, mayonnaise, rice vinegar, lime juice, agave or honey, curry powder, cayenne and salt. Add red onion, green onion, mango and chickpeas to curry mixture and stir to combine.

If eating immediately, split mixture among tortillas and top with spinach. Fold in sides of each tortilla and roll up tightly. Cut each wrap in half and serve. If eating later, place chickpea and mango mixture in an airtight container and refrigerate until ready to wrap.

Makes 4 wraps.

Photo from here, with thanks.