Chutney Chickpea Veggie Wraps

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Wraps are a great way to switch up your veggie game plan. Chickpeas, potatoes, cauliflower, leeks, kale and chutney all come together in this indian inspired dinner that will have everyone going back for a second helping:)

This wrap is a favourite around my house as the mango chutney adds a salty-sweetness that ups the deliciousness of the veggies. I bet any chutney would work but for those who are just trying chutney for the first time or are serving this to the kids, I suggest starting with Pataks Mango Chutney that you can find at any grocery store.

Chutney Chickpea Veggie Wraps
Serves 6
So much plant-based goodness all in one wrap:)
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 1 bag of mini potatoes halved or 4 medium sized potatoes cut into small squares.
  2. 1 can organic chickpeas rinsed and drained
  3. 1 head of cauliflower chopped up small
  4. 1 bunch of kale chopped
  5. 2 large leeks chopped
  6. 2-3 cloves of garlic
  7. Coconut oil or olive oil
  8. 1 tbsp of garam masala or curry powder
  9. 8-12 whole wheat wraps (or any gluten free wraps you like)
  10. 1 cup of cilantro diced up small
  11. 3-4 tbsp of Pataks Mango Chutney
Instructions
  1. Chop up your potatoes into small bite size chunks and toss in a little olive oil and salt and pepper and roast in the oven at 400 degrees for 30-40 minutes until soft and a bit browned.
  2. While the potatoes are roasting, chop up all the other vegetables.
  3. In a large (like your biggest pan or pot) heat up some coconut oil (or olive oil) and start to saute the leeks.
  4. Once the leeks start to soften add the garlic and continue to saute for another minute or so.
  5. Now add the cauliflower and turn up the heat a bit. You might want to add some liquid so that nothing sticks or burns. Continue to stir until the cauliflower is almost soft.
  6. Now it's time to add the kale, garam masala, and chickpeas. Keep stirring the veggies to make sure everything cooks evenly.
  7. Once the potatoes are done add them to the pot along with the 3-4 tbsp of chutney and cilantro and stir everything till combined.
  8. Scoop a cup or so of the chickpea/veggie mixture onto your wrap and roll them up burrito style.
  9. Enjoy!
Notes
  1. I have tried and looked far and wide for the perfect gluten free wrap with no luck! I always make an exception with whole wheat wraps because they soften and hold my food without breaking or tearing. Plus if you get them fresh, they are so chewy and soft.
  2. Just in case you don't read the label, chutney is extremely high in sugar and sodium (probably why it's so yummy) so don't go overboard.
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