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Chana Kathi Roll Chickpea Chutney Wraps
5 from 12 votes

Chana Kathi Roll Chickpea Chutney Wraps

Chana Kathi Roll Chickpea Chutney Wraps combine spiced chickpeas with a cilantro-mint chutney, fresh lettuce, tomato, and onion, all wrapped in flatbread or tortilla. The chickpeas are cooked with aromatic spices and herbs, creating a savory filling that balances well with the tangy chutney and crisp vegetables. This recipe offers a flavorful vegetarian wrap with layered textures and tastes.

Prep Time
15 mins
Cook Time
15 mins
Mixing time
5 mins
Total Time
35 mins
Servings: 3
Calories: 325 kcal
Course: Appetizer
Cuisine: Indian

Ingredients

For the spicy chickpeas:
  • 15 oz chickpeas canned drained or cooked (1 1/2 cups
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin ground
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fenugreek leaves dried
  • 1/2 teaspoon ground cardamom
  • cinnamon all spice and cloves, a good pinch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons ginger minced
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • 1/4 cup water
For the wrap:
  • 1 Recipe cilantro-mint chutney or plain cilantro chutney
  • lettuce as needed, chopped
  • 1/2 red onion thinly sliced, medium
  • 1 tomato thinly sliced into half moons
  • 1/2 teaspoon chaat masala or use dried mango powder(amchur)
  • 3 paratha
  • 3 rotis
  • 3 chapati
  • 3 flatbread
  • 3 tortillas plain, as needed

Instructions

    Cup of Yum
  1. Make the spicy chickpeas: Add the chickpeas and all of the ingredients to a skillet over medium heat and mix well. Cook until the water reduces.It can take anywhere from 4-6 minutes, depending on your stove and pan.
  2. You can also add a few drops of oil to help the spices taste more vibrant. If you don't want to measure all the spices, you can also use 2 teaspoons garam masala or 1.5  tablespoons of chana masala blend. You can get this in an Indian store. Taste and adjust salt and flavor, then take off heat.
  3. Warm up the tortillas or flat bread and set aside by heating them on a skillet with some vegan butter or oil. Omit oil for Oilfree.
  4. In a bowl add chopped onion, tomato slices and add in 3-4 tablespoons of the chutney and toss well to coat. Also add 1/2 to 1 teaspoon lemon juice if your chutney isn't tangy enough and mix in.
  5. Assemble: Layer some lettuce in the tortillas and add the chickpeas. Add the tomato onion mixture and sprinkle some chaat masala all over and then serve.  Wrap them up in some parchment paper, and store or serve as needed. You can also make a burrito out of it so that you can carry it for a snack.

Notes

  • Store chickpeas, tomato-onion topping, and chutney separately in the refrigerator for up to three days to maintain freshness and texture.
  • For a chaat variation, serve the chickpeas and toppings layered over tortilla chips or Indian papdi, garnished with tamarind chutney and cilantro.
  • Use other beans like brown chickpeas, black beans, or black-eyed peas, or substitute with pressed and cubed tofu tossed in the same spices and lemon juice, then baked for 20 minutes.
  • Opt for gluten-free wraps or serve the filling in lettuce leaves for a gluten-free option.
  • This recipe is nut-free, suitable for those avoiding nuts.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 55g (18%) Protein 15g (30%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 559mg (23%) Potassium 651mg (14%) Fiber 13g (52%) Sugar 10g (20%) Vitamin A 826IU (17%) Vitamin C 12mg (13%) Calcium 125mg (13%) Iron 6mg (33%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 55g 18%
Protein 15g 30%
Fat 6g 9%
Saturated Fat 1g 5%
Sodium 559mg 23%
Potassium 651mg 14%
Fiber 13g 52%
Sugar 10g 20%
Vitamin A 826IU 17%
Vitamin C 12mg 13%
Calcium 125mg 13%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.