e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Make your own 'bowls' by first heating your wraps and then placing them in your serving bowl to take shape. And this recipe is high in protein as well as providing half of your 5-a-day.
1 In a small bowl, toss chickpeas in half of the paprika and cumin and half of the oil. Set to one side. In a medium bowl, toss chicken in remaining spices and oil, a tablespoon of the citrus juice and salt. Leave to marinate for at least an hour, or overnight in the fridge.
2 Preheat oven to 200°C. Line a baking pan with baking paper and place chickpeas on it. Cook for 25-30 minutes, or until golden brown and crispy. Toss several times during cooking.
3 Meanwhile, spray a non-stick frying pan with oil and set over a medium-high heat. Add chicken and fry until golden brown and cooked through, turning once during cooking. Leave to rest for 5 minutes, then slice.
4 In a bowl, mash avocado with yoghurt, a little of the coriander and the remaining citrus juice. Season with pepper.
5 Heat wraps in the oven for the final few minutes of chickpea cooking time. Remove and place in bowls to allow the wraps to form cups.
6 To assemble wraps, spread the base with some avocado mash, then add tomato, onion, chicken and chickpeas. Season with pepper and sprinkle over remaining coriander. Serve as open wraps.
Make it gluten free: Use gluten-free wraps and check paprika and cumin are gluten free.
Make it vegan: Substitute strips of firm tofu for chicken. Use plain coconut yoghurt instead of dairy.
The spicy chickpeas are perfect as a healthy snack. Keep in a sealed container for a few days.
If using dried chickpeas, use ¾ cup. Rinse well. Soak in plenty of cold water for at least 6 hours or overnight. Drain. In a saucepan, place chickpeas and cover with cold water. Bring to the boil. Reduce heat to a bare simmer. Partially cover with a lid. Cook for an hour, or until tender, stirring occasionally.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Calories 502 cal
Kilojoules 2100 kJ
Total fat 26 g
Saturated fat 5 g
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