Chana Masala Wrap with Cucumber Raita

A flavorful chickpea curry wrap with a refreshing cucumber yogurt sauce.

Ingredients

• 1 can (19 oz), drained and rinsed Canned Chickpeas
• 1 can (28 oz) Diced Tomatoes
• 1 tbsp Garam Masala
• 1 tsp Curry Powder
• 2 cloves, minced Garlic
• 1 medium, chopped Onion
• 1 inch piece, grated Ginger
• 2 tbsp Vegetable Oil
• 4 Tortillas
• 1/2 cup, grated Cucumber
• 1/2 cup Plain Yogurt
• 2 tbsp, chopped Cilantro
• 1 tsp Lemon Juice
• 1/4 tsp (optional) Chili Powder

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add chopped onion and sauté until golden brown (about 5-7 minutes).
2. Add minced garlic and grated ginger, cook for another minute until fragrant.
3. Add garam masala and curry powder, cook for 1 minute, stirring constantly to prevent burning. Add chili powder for an optional kick.
4. Add diced tomatoes and chickpeas. Simmer for 20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded. If the sauce becomes too dry, add a splash of water.
5. While the chana masala simmers, prepare the cucumber raita: In a separate bowl, mix grated cucumber with plain yogurt and chopped cilantro. Add a pinch of salt and lemon juice for extra flavor.
6. Warm tortillas according to package instructions.
7. To assemble the wraps, fill each tortilla with chana masala and top with a generous spoonful of cucumber raita. Wrap tightly and serve immediately.

Cuisine: Indian

Suitability: vegetarian

Prep Time: 15 mins

Cook Time: 30 mins

Serving Size: 2

Meal Type: lunch