Spicy Vegetable Chapati Wraps
Nutrition per serving
| Calories | 266 kcal |
| Protein | 12.4 g |
| Carbs | 46 g |
| Fats | 4.8 g |
| Saturated Fat | 0.4 g |
| Monounsaturated Fat | 0.7 g |
| Polyunsaturated Fat | 1.1 g |
| Sugars | 10.5 g |
| Fiber | 12.8 g |
| Sodium | 554 mg |
Ingredients
| Sweet Potato | |
| Tomatoes, Plum canned, peeled | |
| Chickpeas (garbanzo beans, bengal gram), canned, rinsed in tap water, drained | |
| Red Pepper Flakes (Chili Flakes) | |
| Mild Curry Paste | |
| Baby Spinach | |
| Fresh Coriander | |
| Chapati or Roti (Indian flat bread) | |
| Plain Greek Yogurt (non fat) |
Preparation
1. Peel sweet potatoes and cut into small cubes.
2. Chop the fresh coriander.
Cooking
1. Preheat the grill.
2. Meanwhile, cook cubed sweet potatoes in a small pan of boiling water, until tender, about 10 minutes. Drain.
3. In another small saucepan, combine tomatoes, chickpeas, chili flakes and curry paste and simmer gently for about 3 minutes.
4. Stir in cooked sweet potatoes and spinach. Cook until spinach starts to wilt. Stir in chopped coriander and season lightly with salt and pepper. Keep warm.
5. Sprinkle chapati with a little water and grill for a few seconds on each side.
6. Spoon the filling on top of grilled chapati, top with yogurt, fold in half and serve immediately.