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.

How to make Spiced Chickpea Wraps With Mint Chutney

1. Spice the chickpeas. Drain and rinse the canned chickpeas thoroughly under cold running water, then saute them in olive oil with the curry spice blend for 5 minutes.
2. Cook the flatbreads. Mix rice flour, water and half of the salt into a smooth batter. Heat a non-stick pan and cook the batter into thin flatbreads, flipping so both sides cook evenly.
3. Prepare vegetables and chutney. Peel and julienne the carrots and slice the cucumber into thin strips. Blend fresh mint, coriander leaves, garlic, lemon juice and a pinch of salt into a smooth chutney.
4. Fill and roll the wraps. Spread mint chutney over a flatbread, add a portion of spiced chickpeas, carrots and cucumber, then fold it tightly around the filling. Repeat with the remaining flatbreads and filling.
5. Serve with chutney. Serve the wraps warm with additional mint chutney on the side for dipping.

Frequently asked questions

How long do Spiced Chickpea Wraps with Mint Chutney take?

About 45 minutes: 15 minutes of prep and 30 minutes of cooking, most of it making the rice flour flatbreads one at a time.

Are Spiced Chickpea Wraps with Mint Chutney vegetarian?

Yes, they are vegetarian. Rice flour flatbreads are filled with curry-spiced chickpeas, carrot, cucumber and a fresh mint and coriander chutney.

Can I use shop-bought wraps instead of making flatbreads?

Yes, soft flour tortillas or chapatis work well and save time. Warm them briefly in a dry pan so they fold without cracking.

How do I make the mint chutney smooth?

Blend the mint, coriander, garlic and lemon juice with a small splash of water, scraping down the sides until smooth. Add salt to taste at the end.

How can I make the chickpea filling spicier?

Add extra curry blend or a pinch of chilli powder while sautéing the chickpeas, or blend a green chilli into the mint chutney.