Chickpea and chicken open wraps

Chickpea and chicken open wraps

Serves: 4
Time to make: 45 mins
( Hands-on time: 15 mins )
Total cost: $ 24.00 / $ 6.00 per serve

(at time of publication)


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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Photographer: Bryce Carleton

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