Tangy Chickpea And Quinoa Wraps Recipe

About this recipe

A delicious and tangy wrap combining protein-packed chickpeas and quinoa, wrapped in soft rice flour rotis with fresh veggies and a zesty chutney.

Ingredients

• 100 g Quinoa
• - Tong Garden Cheddar N Jalapeno Chickpeas
• - Rice Flour
• 100 g Coriander Leaves
• 250g Green Chilli
• 250 ml Lemon Juice Concentrate
• 250 g Cucumber
• 250 g Carrot
• 100 g Salt
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 1pc Watermelon
• 250 ml Olive Oil

Instructions

1. 1. Rinse and cook the quinoa in boiling water for 15 minutes until fluffy.
2. 2. Prepare the rice flour dough by mixing rice flour, salt, and water until soft and pliable.
3. 3. Roll the dough into thin rotis and cook on a hot skillet until lightly browned on both sides.
4. 4. Blend coriander, mint, green chili, lemon juice, and a pinch of salt into a smooth chutney.
5. 5. Sauté cooked chickpeas with turmeric and cumin powder in olive oil for added flavor.
6. 6. Slice cucumber and carrot into thin strips for the wrap filling.
7. 7. Spread the mint-coriander chutney onto each cooked roti evenly.
8. 8. Add a layer of cooked quinoa and chickpeas on top of the chutney.
9. 9. Arrange cucumber and carrot strips over the filling for crunch and freshness.
10. 10. Roll each roti tightly into a wrap and secure with parchment paper if needed.
11. 11. Serve the wraps warm or at room temperature for a satisfying meal.