Mild Curry Chickpea Wrap

📝 Ingredients

• 8 wholemeal tortillas (about 60 g each)
• 2 tins chickpeas (530 g drained)
• 150 g 2% Greek yoghurt
• 2 tsp mild curry powder
• 1 tbsp olive oil
• 1 lemon (juice: ½ for the onion, ½ for the filling)
• 1 small red onion (about 80 g)
• 2 carrots (about 200 g)
• 150 g red cabbage
• 60 g baby spinach
• Salt, black pepper

🍴 Utensils

• Colander
• Mixing bowl
• Potato masher or fork
• Coarse grater
• Chopping board and knife

📖 Steps

1. If the tortillas have come straight from the fridge, leave them at room temperature for 15 min: they become pliable and roll without cracking. Rinse the chickpeas in a colander under cold water, then drain them thoroughly and dry them in a clean tea towel.
2. Peel the red onion and chop it very finely. Put it in a small bowl with the juice of half a lemon and a pinch of salt, mix and leave to marinate for 10 min: it loses its raw bite and turns a pretty pink.
3. In a mixing bowl, crush the chickpeas with a fork or potato masher without trying to make a smooth purée: there should still be chunks, like rillettes. This texture holds together far better in the wrap than a fine purée.
4. Peel the carrots and coarsely grate them. Remove the core from the red cabbage and cut it into the thinnest strips you can (2 mm) with a large knife. Rinse the baby spinach and spin it dry thoroughly.
5. Add the yoghurt, curry powder, olive oil, the juice of the remaining lemon half, salt and pepper to the chickpeas. Mix, then stir in the drained onion. Taste and adjust: the filling should be well seasoned, as the raw veg will mellow it.
6. Lay a tortilla flat. Spread an eighth of the filling (about 4 heaped tbsp) over the bottom third, leaving a 3 cm border, then add a few baby spinach leaves and a handful of carrot and red cabbage.
7. Fold both sides in towards the centre, then roll up tightly from the bottom, tucking in the filling with your fingertips at each turn. Cut in half diagonally to serve straight away.
8. For packed lunches, don't cut the wraps: wrap them tightly one by one in baking paper or foil and keep them in the fridge for up to 24 h. Take them out 10 min before eating so the flavours come through better.