Curried Chickpea Wrap

Written by 
The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 
400
protein 
12 g
sodium 
655 mg
carbohydrates 
58 g
fat 
13 g
fiber  
7 g
cholesterol 
5 mg
Servings 
4
Ingredients 

1 cup cooked garbanzo beans
2 Tbsp scallions
¼ cup shredded carrots
1 Tbsp fresh lemon juice
⅛ cup canola oil mayonnaise
⅛ cup lowfat sour cream
1 Tbsp Dijon mustard
1 tsp curry powder
½ tsp minced garlic
¼ tsp chopped parsley
⅛ tsp sea salt
2 cups chiffonade Napa cabbage
4 whole-wheat tortillas

Instructions 
  1. Place cooked garbanzo beans in a food processor and pulse for 15 seconds to break up beans.
  2. Remove garbanzo beans and place in a medium mixing bowl. Add all remaining ingredients except cabbage and tortillas. Mix well and set aside.
  3. Place tortilla on a flat working surface. Spread ¼ cup mixture on tortilla. Place ½ cup cabbage on tortilla and fold burrito style.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.
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