Chickpea wraps
Step 1 of 4
Wash and finely shred 200g cabbage and 150g carrots. Mix 120g plain yogurt with 20ml lemon juice, one-third of the salt and all the pepper. Check actual yogurt and tortilla labels.
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Check ingredient quantities
Ingredients
- Plain flour tortillas (cooked)4 pieces
- Chickpeas (drained)240g
- Cabbage (raw)200g
- Carrots (raw)150g
- Plain yogurt (raw)120g
- Lemon juice (raw)20ml
- Olive oil (raw)10ml
- Salt (dry)3g
- Black pepper (dry)1g
Method
- Wash and finely shred 200g cabbage and 150g carrots. Mix 120g plain yogurt with 20ml lemon juice, one-third of the salt and all the pepper. Check actual yogurt and tortilla labels.
- Drain the chickpeas. Warm 240g chickpeas with 10ml olive oil in a skillet for five to seven minutes until hot throughout. Add the remaining salt.
- Warm 4 pieces plain flour tortillas according to the packet. Distribute all chickpeas, vegetables and sauce evenly; fold and serve. Keep any unused raw vegetables and yogurt separate and follow their actual expiry and opened-package instructions.
- Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.