Mango & Curry Chickpea Collard Wraps

These vibrant collard green wraps are filled with creamy curry-spiced chickpeas, juicy mango, and crunchy veggies. They offer a refreshing, nutrient-dense alternative to traditional wraps, packed with fiber, plant-based protein, and antioxidants.

Ingredients:

For the filling:

- ½ cup canned chickpeas, drained and rinsed

- 2 tablespoons plain Greek yogurt (or coconut yogurt for vegan)

- ½ teaspoon curry powder

- ¼ teaspoon turmeric

- 1 teaspoon lemon juice

- Salt and pepper to taste

For the wraps:

- 2 large collard green leaves, stems trimmed

- ¼ cup shredded carrots

- ¼ cup thinly sliced red bell pepper

- ¼ small mango, thinly sliced

- 1 tablespoon chopped fresh cilantro

- 1 teaspoon sesame seeds

Instructions:

1. Make the chickpea filling – In a bowl, mash the chickpeas with a fork until slightly chunky. Stir in the Greek yogurt, curry powder, turmeric, lemon juice, salt, and pepper. Mix until well combined.

2. Prepare the collard leaves – Lay the collard leaves flat and use a knife to carefully shave down the thick part of the stem to make them easier to roll.

3. Assemble the wraps – Spread the chickpea mixture evenly over each collard leaf. Layer on shredded carrots, red bell pepper, and mango slices. Sprinkle with fresh cilantro and sesame seeds.

4. Roll and serve – Fold in the sides of the collard leaf and roll tightly like a burrito. Slice in half and enjoy fresh!