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Chickpea and chicken open wraps
6 ratingsRate

Chickpea and chicken open wraps

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.
Serves: 4
Time to make: 45 mins
Hands-on time: 15 mins


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.

HFG tip

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.

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