West Indian Style Channa Wrap
Savor the vibrant flavors of the Caribbean with this West Indian Style Channa Wrap, a delightful fusion of bold spices and fresh ingredients! Featuring tender chickpeas simmered in a rich blend of turmeric, cumin, curry powder, and creamy coconut milk, this dish is wrapped in warm, soft roti for the perfect handheld meal. Topped with crisp lettuce, refreshing cucumber slices, juicy tomatoes, and a tangy drizzle of tamarind chutney, every bite is bursting with texture and taste. Ideal for a quick lunch or an easy weeknight dinner, this vegetarian recipe is ready in just 40 minutes and customizable with a dash of hot sauce for those who crave heat. Bring a taste of the tropics to your table with this wholesome, crowd-pleasing wrap!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Canned chickpeas (garbanzo beans)
- 2 tablespoons Olive oil
- 1 small Yellow onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 tablespoon Curry powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Coconut milk
- 2 tablespoons Fresh cilantro, chopped
- 0.25 cup Tamarind chutney
- 4 pieces Roti or flatbread
- 1 cup Shredded lettuce
- 1 medium Sliced cucumber
- 1 large Chopped tomatoes
- 2 teaspoons Hot sauce (optional)
Instructions
Rinse and drain the canned chickpeas, and set them aside.
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until soft and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the turmeric powder, cumin powder, curry powder, ground coriander, salt, and black pepper to the skillet. Stir well to toast the spices for 1-2 minutes.
Add the drained chickpeas to the skillet and mix to coat them with the spices.
Pour in the coconut milk and simmer the mixture gently for 10-12 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Remove the skillet from the heat and stir in the chopped cilantro.
Warm the roti or flatbread in a dry skillet or the microwave for a few seconds to make it pliable.
Assemble the wraps by placing a generous scoop of the channa mixture in the center of each roti.
Top with shredded lettuce, sliced cucumber, chopped tomatoes, and a drizzle of tamarind chutney. Add hot sauce if desired for extra heat.
Fold the sides of the roti inward and roll it tightly to form a wrap.
Serve the wraps immediately and enjoy the warm, spiced flavors of this West Indian-inspired dish!
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6278 mg | 273% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 35.2 g | 126% | |
| Total Sugars | 56.5 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2276 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
