Spiced Chickpea Wraps With Mint Chutney Recipe

Indian cuisine · 438 calories

Spiced Chickpea Wraps with Mint Chutney recipe

About this recipe

Looking for a high-protein vegetarian lunch packed with bold flavors? Try these Spiced Chickpea Wraps with Mint Chutney! Perfect for gym meal prep, these wraps feature tender spiced chickpeas paired with fresh vegetables and a vibrant mint chutney. The rice flour flatbreads are light yet satisfying, making this dish suitable for those avoiding wheat or dairy. With 28 grams of protein per serving, this Indian-inspired meal supports muscle recovery while delivering a mix of spicy, tangy, and refreshing tastes. Easy to prepare and perfect for a quick weekday lunch, these wraps are a must-try whether you're fueling up post-workout or simply craving a flavorful bite!

Ingredients

  • 400G Whole Chickpeas In Water
  • - Jalpur Rice Flour
  • 1 Piece Cucumber 1Pc
  • 100 g Yorkshire English Carrots 100G
  • 1 Bunch Coriander - Bunch
  • 25G Natco Mint
  • 100 G Jumbo Garlic 100g
  • 250 Ml Trs Lemon Juice 250Ml
  • - Biona Capers In Olive Oil
  • 240G Spice Kitchen Curry Blend Trio, 240G
  • 750 G Top-Op Table Salt Drums

Instructions

  1. 1. Drain and rinse the canned chickpeas thoroughly under cold running water.
  2. 2. Heat olive oil in a pan and sauté the chickpeas with Spice Kitchen Curry Blend Trio for 5 minutes.
  3. 3. In a bowl, mix rice flour, water, and half of the salt until a smooth batter forms.
  4. 4. Heat a non-stick pan and cook the rice flour batter into thin flatbreads, flipping to cook both sides evenly.
  5. 5. Peel and julienne the carrots; slice the cucumber into thin strips.
  6. 6. Blend fresh mint, coriander leaves, garlic, lemon juice, and a pinch of salt into a smooth chutney using a food processor or mortar and pestle.
  7. 7. Lay a flatbread on a plate and spread a layer of mint chutney across the surface.
  8. 8. Add a portion of the spiced chickpeas, followed by the julienned carrots and cucumber strips.
  9. 9. Carefully fold the flatbread around the filling to form a wrap, ensuring it is tightly sealed.
  10. 10. Repeat the process for the remaining flatbreads and fillings.
  11. 11. Serve the wraps warm with additional mint chutney on the side for dipping.