Chana Chaat Wrap

Vegan, Dairy-free, Gluten-free, Wheat-free

Chana Chaat spiced Chickpeas with fresh Mango compote & Coconut Yogurt, served in a delicious Gluten-free Wrap!

Wraps are very versatile and nutritious and can be enjoyed at home or on the go!

I recently took a trip to Pret a Manger (read my Pret blog post here- http://bit.ly/29rsbBN) and purchased their Chana chaat Flatbread (I can now tolerate a little Wheat, occasionally).

I loved it so much, i wanted to make my own version as well as being Gluten-free.

This Recipe turned out really well and is similar. The taste & texture is delicious and the dollop of cooling Yogurt & homemade Mango compote really help to bring all of the flavours together.

Tucked up in a gluten-free wrap, this Lunch option is very easy to make and full of goodness!

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Ingredients

-1 carton of Chickpeas (cooked)

-1 Green Chilli (finely chopped)

-1/4 Teaspoon of Ground Cumin seeds

-Bunch of fresh Coriander leaves

-1/2 small Lime (Juice)

1 Teaspoon of Chana Chaat Spice

-Handful of Tomatos

-Pinch of Salt & Pepper

-Pinch of Chilli Flakes

Ingredients for the Chana Chaat Spice

-1/4 Teaspoon of Asafoetida

1 Tablespoon of Cumin Seeds

-1/2 Teaspoon of Garam Masala

-Pinch of Salt & Pepper

-1/8 Teaspoon of Ground Ginger

-1 & 1/2 Teaspoon of Fennel Seeds

Ingredients for Mango Compote

-1 Mango (peeled & cubed)

-1/2 Lime (juice)

-1/2 Lemon (juice)

-1/8 Teaspoon of Ground Cinnamon

-1/4 Teaspoon of Vanilla Extract

Extras

-Gluten-free Wraps
-1 Red Bell Pepper (sliced)
-Handful of Spinach (washed & roughly chopped)

-Coconut Yogurt (I used Alpro)

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To make the Chana Chaat Spice

Step 1- Place the Fennel & Cumin seeds into a wok or large pan and dry roast them for 5 minutes, or until they turn golden/brown.

Step 2- Place the dry roasted seeds into a food processor/blender, along with the Asafoetida, garam Masala, Ginger, Salt & Pepper.
Whizz up until fully combined & smooth.

To make the Mango Compote
Step 1- Place the peeled & diced Mango into a Small saucepan on medium heat, along with the Cinnamon, Vanilla, Lemon & Lime Juice. Continuously stir with a wooden spoon to prevent sticking.

Step 2- Simmer for around 10-20 minutes until thickened. Mash any pieces of the Mango until the mixture is smooth.

Step 3- Remove from the heat and place aside.

To make the spicy Chickpea's

Step 1- Dry roast the Cumin seeds and whizz up in a food processor/blender until fine.

Step 2- Wash & drain the Chickpeas and place them into a large mixing bowl, along with the Chopped Tomatoes, Lime juice, Green Chilli (you may want to take out some of the seeds if you don't want it too hot/spicy), chopped Coriander leaves, Chilli Flakes, Chana Chaat Spice, Salt, Pepper and the Roasted,ground Cumin Seeds.

Step 2- Mix with a wooden spoon until fully incorporated.

THATS A WRAP!

Warm up a Flatbread in a wok, heating each side for a few minutes.

Place some of the delicious Chana Chaat Chickpea mixture into a fresh, warm flatbread and add some fresh Red bell pepper, Spinach, Coconut Yogurt & Mango Compote.
Roll up and enjoy!