Description
A flavorful and nutritious recipe for spicy vegetable chapati wraps, combining tender sweet potatoes, chickpeas, and a mildly spiced tomato curry base, wrapped in warm grilled chapatis and topped with cooling fat-free Greek yogurt. This dish is perfect for a quick, tasty lunch or light dinner with vibrant flavors and wholesome ingredients.
Ingredients
Scale
Vegetable Filling
- 300g sweet potatoes, peeled and roughly cubed
- 400g can peeled plum tomatoes
- 400g can chickpeas, drained
- ½ tsp dried chilli flakes
- 2 tbsp mild curry paste
- 100g baby spinach leaves
- 2 tbsp chopped, fresh coriander
Wraps and Garnish
- 4 plain chapatis (Indian flatbreads)
- 4 tbsp fat-free Greek yogurt
Instructions
- Cook Sweet Potatoes: Place the peeled and cubed sweet potatoes in a pan of boiling water and cook for 10-12 minutes until they are tender when pierced with a fork. Drain and set aside.
- Prepare Tomato Chickpea Mixture: In a separate pan, combine the canned peeled plum tomatoes, drained chickpeas, dried chilli flakes, and mild curry paste. Simmer gently for about 5 minutes to blend the flavors.
- Add Sweet Potatoes and Spinach: Preheat the grill to a medium-high heat. Add the drained sweet potatoes to the tomato and chickpea mixture. Stir in the baby spinach leaves and cook for about 1 minute until the spinach just begins to wilt.
- Season and Keep Warm: Stir in the chopped fresh coriander and season the filling to taste with salt and pepper if desired. Keep the mixture warm while preparing the chapatis.
- Grill Chapatis: Lightly sprinkle each chapati with a little water and place them under the grill for 20-30 seconds on each side until warm and slightly charred.
- Assemble Wraps: Spoon the vegetable filling evenly onto each warm chapati. Top with a tablespoon of fat-free Greek yogurt, then fold each chapati in half to enclose the filling and serve immediately.
Notes
- You can adjust the level of spiciness by adding more or less chilli flakes or curry paste.
- For a gluten-free option, substitute the chapatis with gluten-free flatbreads.
- Make sure not to overcook the spinach to keep its vibrant color and nutrients.
- This recipe can be prepared ahead and reheated gently before assembling the wraps.
- Adding a squeeze of lemon juice before serving can enhance the freshness of the wrap.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian
Keywords: vegetable chapati wraps, sweet potato wraps, chickpea curry wraps, Indian flatbread wrap, healthy vegetarian wraps, quick Indian dinner
