Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.
Ingredients
Ingredients
1 cup organic mango (peeled, cubed)
1 cup Whole Foods Market baby spinach (chopped)
1/4 cup organic purple onions (diced)
1 bag 365 Everyday Value Naan bread
Ingredients (for the jalapeño dressing)
1 1/2 cups Whole Foods Market organic raw cashews
1 1/4 cup water (purified/filtered)
1/2 cup fresh organic cilantro (chopped)
1/2 cup organic white onion (diced)
1 organic jalapeño
Ingredients (for the avocado spread)
1 organic avocado
1 teaspoon organic lime juice (freshly squeezed)
1 clove organic garlic (freshly crushed)
1/2 organic jalapeño (diced)
1 tablespoon organic cilantro (chopped)
1/8 – 1/4 teaspoon Himalayan pink salt
Ingredients (for the chickpea mixture)
1 can 365 Everyday Value garbanzo beans (aka chickpeas), 15.5 oz can, drained
1 teaspoon 100% pure avocado oil
2 cloves organic garlic (freshly crushed)
1 tablespoon organic lime juice (freshly squeezed)
1 tablespoon organic cilantro (chopped)
1/2 teaspoon 365 Everyday Value organic ground chipotle powder
1/4 teaspoon Himalayan pink salt
Preparation
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Directions
Step 1
Prepare the veggies and fruit: dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango
Step 2
Prepare the jalapeno dressing: add all ingredients for the jalapeno dressing to a Vitamix, or high speed blender, and blend until everything is creamy and smooth. Adjust seasonings to your preference. Set aside.
Step 3
Prepare the avocado spread: add all ingredients for the avocado spread to a small bowl; mash the avocado until it becomes creamy and smooth, then stir everything together well. Adjust seasonings to your preference. Set aside.
Step 4
Prepare the chickpea mixture: add the can of garbanzo/chickpeas (drained), avocado oil, chipotle, garlic, lime juice, Himalayan pink salt to a skillet and saute on medium/high heat for approximately 4 – 5 minutes, or until the garbanzo/chickpeas or slightly crispy. Remove from heat and add the cubed mango and chopped cilantro; gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust the seasonings to your preference. Set aside.
Step 5
Assembly: add (1) Naan wrap to each serving plate and layer everything in this order for each Naan wrap: (1) Naan wrap, (1) tablespoon avocado spread, (1) small handful of chopped spinach, (¼ of the chickpea/mango mixture), (1 – 2 teaspoons diced onions, (1 – 2 tablespoons) jalapeno dressing, (1) small sprinkle of chopped cilantro for garnish. Fold the Naan wrap as you would a taco shell and enjoy!
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