This is a great recipe for a light lunch or supper-colourful, crunchy and figure friendly. The chickpea base has a wonderful flavour and texture, you wont miss the meat at all! Chickpeas are low calorie and fibre rich, keeping you fuller for longer and balancing blood sugar levels. The filling will stay fresh in the fridge for 3 days and makes a super packed lunch. Go easy on the sour cream and grated cheese for a thinner dinner.
Serves 6
1tbls olive oil
1 onion, finely diced
1 clove garlic, crushed
1tsp paprika
Pinch ground chilli powder
1tsp cumin
400g tomato purée
1 x 400g tin chickpeas, rinsed and drained
2tbls coriander, chopped
8 corn tortillas
Mix ‘n Match Fillings:
1 small red onion, finely diced
1 tomato, finely diced
1 avocado, diced
1 cup finely shredded iceberg lettuce
1/2 cup low fat grated cheddar cheese (optional)
125ml low fat sour cream (optional)
Method:
- Cook the onion and garlic in a little olive oil until soft. Stir in the spices for a minute. Add the purée, bring to a boil then reduce to a simmer for 10 minutes.
- Stir in the chickpeas and simmer for a further 5 minutes.
- Mix in the fresh coriander and season to taste.
- Heat up the tortillas in the oven if preferred.
- Divide the chickpea mixture between the tortillas and add tomato, onion, avocado, cheese, sour cream and lettuce.
Nutritional Information:
1 portion equals 2 filled wraps
Calories: 392kcal
Protein: 13g
Carbohydrates: 29.7g
Fat: 17.6g (3.9g saturated)
Fibre: 7.10g
Enjoy folks …. it’s Delish!
Rozanne x
