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In the ever-evolving world of culinary delights, Sticky Coconut Curry Chickpea Wraps stand out as a vibrant and satisfying option for both plant-based enthusiasts and anyone seeking a nutritious meal. This dish perfectly combines the rich flavors of coconut and curry with the hearty texture of chickpeas, resulting in a wrap that is not only delicious but also packed with essential nutrients. Whether you’re planning a quick lunch or a hearty dinner, these wraps offer a perfect solution for meal prep, making them an ideal on-the-go option.

Sticky Coconut Curry Chickpea Wraps

Discover the delightful Sticky Coconut Curry Chickpea Wraps, a vibrant and nutritious meal perfect for any occasion. This recipe combines creamy coconut milk and aromatic curry spices with hearty chickpeas, creating a satisfying dish packed with essential nutrients. Easy to customize, you can add your favorite veggies for extra crunch. Whether for a quick lunch or meal prep, these wraps are sure to please both plant-based eaters and flavor lovers alike. Enjoy the burst of flavors while maintaining a balanced diet!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon coconut oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons red curry paste

1 can (13.5 oz) coconut milk

1 tablespoon soy sauce (or tamari for gluten-free)

1 tablespoon maple syrup or honey

1 cup spinach leaves, roughly chopped

Juice of 1 lime

Salt to taste

4 large whole wheat or gluten-free wraps

Fresh cilantro for garnish

Sliced avocado (optional)

Sliced red chili for heat (optional)

Instructions
 

Prepare the Chickpeas: In a large skillet, heat the coconut oil over medium heat. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.

    Add the Spices: Stir in the red curry paste, allowing it to cook briefly with the onion, garlic, and ginger mixture to enhance the flavors (about 1-2 minutes).

      Incorporate the Coconut Milk: Pour in the coconut milk, soy sauce, and maple syrup or honey. Stir well to combine. Bring the mixture to a gentle simmer.

        Add Chickpeas and Spinach: Add the drained chickpeas and chopped spinach to the skillet. Stir well, allowing the chickpeas to absorb the flavors of the curry. Let this simmer for 5-7 minutes, stirring occasionally, until the spinach is wilted and the sauce has slightly thickened.

          Finish the Sauce: Add lime juice and salt to taste. If the sauce is too thick, you can add a splash of water to reach your desired consistency.

            Assemble the Wraps: On each wrap, spoon a generous portion of the sticky coconut curry chickpea mixture, leaving some space around the edges. If desired, top with sliced avocado and sliced red chili for added flavor and heat.

              Wrap It Up: Fold in the sides of the wrap and then roll it up from the bottom to the top, securing the filling inside.

                Serve: Slice each wrap in half, garnish with fresh cilantro, and serve immediately. Enjoy your flavorful wraps warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Serves 4