Chickpea Curry Wrap

Prep Time

10 Mins






Vegetarian, Diabetic, Gluten-Free, Lactose Free, Denise
Explore another world of cuisine with this flavorful, protein-packed vegetarian wrap, brushed with spices hailing from the heart of India and a pop of fruit.


1 cup cooked chickpeas (if using canned, choose no-salt-added or low-sodium chickpeas and rinse and drain well before use), roughly chopped
1/2 red bell pepper, diced
2 Tbsp. raisins
2 Tbsp. chopped cilantro (optional)
1/2 lime, juiced
1 Tbsp. olive oil
1 teaspoon honey (or coconut nectar)
1 teaspoon curry powder
2 cups baby spinach leaves
2 whole-grain wraps (100 calories or less; use gluten-free wrap if following a gluten-free diet)


1. In a medium bowl, combine the chickpeas, red pepper, raisins, cilantro (if using), lime juice, oil, honey, and curry powder.
2. Place about 1 cup baby spinach down the center of each wrap. Top with half the chickpea salad mixture. Roll each wrap tightly.

Nutritional Information

  • Total Fat: 11g
    • Saturated Fat: 1g
  • Cholesterol: 0g
  • Sodium: 310g
  • Protein: 18g
  • Total Carbohydrate: 58g
    • DietaryFiber: 15g
    • Sugar: 14g