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Masala Chickpea Kale Wraps

Yields1 ServingPrep Time15 minsCook Time15 minsTotal Time30 mins

 2 cups kale
 1 cup oat flour
 3 egg whites
 1 cup almond milk
 1 tbsp coconut sugar
 rapeseed oil
 3 small red onions
 1 tsp chopped garlic
 2 tins organic chickpeas in water (from Waitrose & Partners)
 1 tsp turmeric powder
 1 tsp chilli powder
 1 tsp ground cumin & ground coriander mix (dhaana jeeru)
 1 tsp Himalayan salt
 2 tsp garam masala
 iceberg lettuce
 tahini sauce (from Meridian Foods)
 red chilli sauce to taste

In a NutriBullet add kale, oat flour, egg whites, 1 cup almond milk & coconut sugar


Blitz and keep aside ready (as your wrap mixture)


Grab a wok and heat some rapeseed oil on low heat whilst roughly chopping red onions & throwing them into the oil as you chop


Added 1 tspn of chopped garlic. Heat up!


Whilst the onions and garlic brown, open 2 tins of organic chickpeas in water, rinse them & keep aside straining


To the onions and garlic in the wok, add turmeric powder, chilli powder, ground cumin & ground coriander mix (dhaana jeeru), Himalayan salt & garam masala


Coat the onions with the spices, let cook for 1 min


Add the chickpeas, stirring all of it together. Leave on medium flame to make wraps


Add 1 tbsp rapeseed oil (or your preferred oil) to a frying pan. Let it heat up then pour the wrap mixture into the centre, twirling the pan in circular motion to make an even round pancake


On high heat cook both sides until they start to brown


Fill the wraps with iceberg lettuce to give it some crunch, your masala chickpeas & tahini sauce. I also added red chilli sauce