These Chickpea Curry Collard Wraps are a vibrant and nourishing meal perfect for lunch or a light dinner. They are packed with protein, fiber, and a delightful array of flavors that will satisfy even the most discerning of palates. Wrap up this delicious filling in a sturdy collard green leaf, and you have a meal that’s not only healthy but also incredibly easy to prepare.
Imagine biting into a wrap bursting with creamy chickpeas, fresh veggies, and a hint of spice, all complemented by a luscious nutty sauce. The best part? You can customize these wraps to your liking, making them a flexible option for meal prep or entertaining guests.
Reasons to Love Chickpea Curry Collard Wraps
These wraps are not just a feast for the eyes; they are also a nutrition powerhouse. Here are some reasons why you’ll fall in love with Chickpea Curry Collard Wraps:
- Nutritious: Chickpeas are an excellent source of plant-based protein and fiber, keeping you full and satisfied.
- Vegan-Friendly: Made entirely from plant-based ingredients, these wraps cater to a variety of dietary preferences.
- Easy to Make: With minimal prep time, these wraps can be whipped up in under 30 minutes.
- Customizable: You can easily swap out vegetables or adjust the spices to suit your taste.
- Meal Prep Friendly: Perfect for lunchboxes or quick dinners, these wraps can be made ahead of time.
Ingredient Notes
Here’s what you’ll need to create these delightful wraps:
- ½ cup cashew butter: This adds creaminess and a rich flavor; feel free to substitute with almond or peanut butter.
- 2 cloves garlic: Grated or very finely minced for a fragrant kick.
- 4 tablespoons freshly squeezed lime juice: About one whole lime, juiced for brightness.
- 2 tablespoons honey: Adds a touch of sweetness; can be replaced with maple syrup for a vegan option.
- 1 tablespoon curry powder: Adjust according to your heat preference; check the spice level of your brand.
- Sea salt and freshly ground pepper: To taste, enhancing the overall flavor.
- Hot water: To thin the sauce as needed for the desired consistency.
- 15-ounce can chickpeas: Drained and rinsed, providing the protein base for the wraps.
- ½ cup finely chopped red onion: For crunch and flavor.
- ½ cup finely chopped celery: Adds a refreshing crunch.
- 4 large collard leaves: Remove the thick stem at the base; these serve as the wrap.
- 1 cup shredded red cabbage: Divided for extra crunch and color.
- ½ cup cashews: Roughly chopped, use roasted and salted for added flavor.
- ½ cup chopped cilantro: Divided, for a fresh herbaceous note.
Must-Have Equipment
To make these Chickpea Curry Collard Wraps, you’ll need some basic kitchen equipment:
- Mixing bowl: For combining the filling ingredients.
- Knife: Essential for chopping vegetables and collard leaves.
- Cutting board: A sturdy surface for prep work.
- Whisk: To blend the sauce ingredients smoothly.
- Measuring cups and spoons: For precise ingredient quantities.
Chickpea Curry Collard Wraps — Do This Next
Now that you have everything ready, let’s get to the step-by-step process of making these wraps:
Step 1: Prepare the Sauce
In a mixing bowl, combine the cashew butter, grated garlic, lime juice, honey, curry powder, sea salt, and freshly ground pepper. Whisk the ingredients together until smooth. If the sauce is too thick, gradually add hot water until you reach your desired consistency.
Step 2: Make the Filling
In another bowl, mix the drained chickpeas, chopped red onion, celery, and half of the chopped cilantro. Pour the prepared sauce over the chickpea mixture and stir until everything is well coated.
Step 3: Prepare the Collard Leaves
Carefully rinse the collard leaves and pat them dry. To soften the leaves, you can blanch them in boiling water for about 30 seconds or use a damp paper towel to microwave them for a few seconds. This makes them pliable and easy to wrap.
Step 4: Assemble the Wraps
Lay a collard leaf flat on a clean surface. Scoop a generous amount of the chickpea filling onto the center, then top with shredded red cabbage, chopped cashews, and remaining cilantro. Fold the sides of the leaf over the filling and then roll from the bottom up to create a wrap. Repeat with the remaining leaves and filling.
Step 5: Serve
Slice the wraps in half if desired, and serve with any remaining sauce for dipping. Enjoy your flavorful Chickpea Curry Collard Wraps!
Holiday-Friendly Variations
These wraps are versatile and can be adapted for different occasions:
- Swap the Sauce: Try a Sunflower Hummus Recipe instead of the cashew sauce for a nut-free option.
- Add Protein: Include grilled chicken or tofu for an extra protein boost.
- Seasonal Veggies: Incorporate seasonal vegetables like roasted sweet potatoes or bell peppers for added flavor.
- Festive Spices: During the holidays, add spices like cinnamon or nutmeg for a warm flavor twist.
Problems & Prevention
Every great recipe has its challenges, but don’t worry! Here are some common problems and how to prevent them:
- Collard Leaves Breaking: Ensure you soften them properly to avoid tearing when rolling.
- Too Thick Sauce: Always start with less cashew butter and thin out with hot water as needed to achieve the right consistency.
- Filling Falling Out: Make sure to wrap the collard leaves tightly and secure them if necessary with a toothpick.
- Flavor Balance: Taste the filling before wrapping and adjust the seasoning as needed to ensure it’s just right.
Prep Ahead & Store
These Chickpea Curry Collard Wraps can easily fit into your meal prep routine:
To prep ahead, make the chickpea filling and sauce in advance and store them separately in airtight containers in the fridge for up to three days. When you’re ready to eat, simply assemble the wraps with fresh collard leaves and any additional toppings you desire. If you have leftover wraps, store them in the refrigerator, but be aware they are best enjoyed fresh. You can also freeze the filling for longer storage, allowing you to enjoy this dish whenever you’d like!
Reader Questions
Can I use other vegetables in the wraps?
Absolutely! Feel free to use any of your favorite vegetables. Carrots, bell peppers, and cucumbers would add great texture and flavor.
What can I use instead of collard greens?
If collard greens are not available, you can substitute them with large lettuce leaves, Swiss chard, or even whole grain tortillas for a different wrap experience.
Is this dish gluten-free?
Yes, Chickpea Curry Collard Wraps are gluten-free! Just ensure that any additional sauces or condiments you use are also gluten-free.
How can I make this dish spicier?
Add more curry powder or include diced jalapeños or red pepper flakes to the filling for an extra kick!
If you’re looking for more quick and easy meals, check out these ideas:
Ready, Set, Cook
Now that you have all the information you need, it’s time to get cooking! Gather your ingredients, follow the steps, and enjoy these delicious Chickpea Curry Collard Wraps. They are sure to become a staple in your meal rotation, offering a perfect balance of taste and nutrition. Happy cooking!
Chickpea Curry Collard Wraps
Ingredients
Equipment
Method
- Step 1: Prepare the Sauce. In a mixing bowl, combine the cashew butter, grated garlic, lime juice, honey, curry powder, sea salt, and freshly ground pepper. Whisk the ingredients together until smooth. If the sauce is too thick, gradually add hot water until you reach your desired consistency.
- Step 2: Make the Filling. In another bowl, mix the drained chickpeas, chopped red onion, celery, and half of the chopped cilantro. Pour the prepared sauce over the chickpea mixture and stir until everything is well coated.
- Step 3: Prepare the Collard Leaves. Carefully rinse the collard leaves and pat them dry. To soften the leaves, you can blanch them in boiling water for about 30 seconds or use a damp paper towel to microwave them for a few seconds.
- Step 4: Assemble the Wraps. Lay a collard leaf flat on a clean surface. Scoop a generous amount of the chickpea filling onto the center, then top with shredded red cabbage, chopped cashews, and remaining cilantro. Fold the sides of the leaf over the filling and then roll from the bottom up to create a wrap. Repeat with the remaining leaves and filling.
- Step 5: Serve. Slice the wraps in half if desired, and serve with any remaining sauce for dipping. Enjoy your flavorful Chickpea Curry Collard Wraps!
Notes
- Prep the chickpea filling and sauce in advance and store them separately in the fridge for up to three days.
- Feel free to customize the vegetables in the wraps according to your preference.
- These wraps are best enjoyed fresh, but can be stored in the refrigerator for a short time.
