Vegan Spicy Chickpea and Mango Wraps

Vegan / Dairy-Free

YIELD

4 servings

TOTAL TIME

20 minutes

INGREDIENTS

1. 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
2. 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
3. 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
4. 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

1. Directions
   1. Prepare the veggies and fruit:  dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango
   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.
   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.
   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.
   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!