Chickpea Broccoli Wraps with Cashew Cream
Don't let the ingredients list overwhelm you as this is actually a super easy dish. Most of the items are herbs and spices, which bring this wrap to the next flavor level.
Servings: 2
Calories: 749kcal
Ingredients
- 4 wrap/tortilla (GF If needed) we used spinach wraps
- 1/2 cup cashew/sour cream (scroll down to notes for cashew sour cream recipe)
- 1-2 cups salad greens of your choice
For the veggies
- 1.5 cup cooked chickpeas (½ cup dried = 1.5 cup cooked = 1 15 oz can drained)
- 1.5 cup broccoli florets
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp paprika powder
- black pepper to taste
- sea salt to taste
- 1-2 tablespoons extra-virgin olive oil or melted (refined) coconut oil
For tomato sauce
- 1 cup onion chopped
- 2 cloves garlic minced
- 1 cup bell pepper (capsicum, any color) chopped
- 3 cups tomato chopped
- 1 Thai chili pepper or jalapeno chopped (or to taste)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- black pepper to taste
- sea salt to taste
- 1/2 cup water
Instructions
- Preheat oven to 400°F or 200°C.
- Combine all ingredients for the veggies on a baking sheet. Toss to coat. Roast for 20-30 minutes or until broccoli is fork tender and nicely browned.
- Meanwhile, heat cooking oil over medium heat. Saute onion for 2 minutes, add garlic and cook for another 2-3 minutes, or until onions are soft. Then add bell pepper, cook for 3-5 minutes. Stir occasionally.
- Add tomatoes, herbs, and water. Cover and simmer for 20-30 min. Stir occasionally. Add water if needed.
- When ready combine veggies and sauce.
- Top wrap with salad greens, chickpea chili, and cashew/sour cream.
Notes
- We love cashew cream. It only takes a few minutes and can be added to many of your dishes…. and it’s great, if not tastier than sour cream. CLICK HERE for the recipe.
- CLICK HERE for more info about refined and extra virgin coconut oil.