Total Time

　　20 minutes

　　Canned chickpeas up the convenience factor in these naan wraps, which have a lovely balance of sweet and spicy flavors and creamy and crunchy textures.

　　

Ingredients

4 servings

　　

Ingredients

1 cup organic mango (peeled, cubed)

　　1 cup Whole Foods Market baby spinach (chopped)

　　1/4 cup organic purple onions (diced)

　　1 bag 365 Everyday Value Naan bread

　　

Ingredients (for the jalapeño dressing)

1 1/2 cups Whole Foods Market organic raw cashews

　　1 1/4 cup water (purified/filtered)

　　1/2 cup fresh organic cilantro (chopped)

　　1/2 cup organic white onion (diced)

　　1 organic jalapeño

　　

Ingredients (for the avocado spread)

1 organic avocado

　　1 teaspoon organic lime juice (freshly squeezed)

　　1 clove organic garlic (freshly crushed)

　　1/2 organic jalapeño (diced)

　　1 tablespoon organic cilantro (chopped)

　　1/8 - 1/4 teaspoon Himalayan pink salt

　　

Ingredients (for the chickpea mixture)

1 can 365 Everyday Value garbanzo beans (aka chickpeas), 15.5 oz can, drained

　　1 teaspoon 100% pure avocado oil

　　2 cloves organic garlic (freshly crushed)

　　1 tablespoon organic lime juice (freshly squeezed)

　　1 tablespoon organic cilantro (chopped)

　　1/2 teaspoon 365 Everyday Value organic ground chipotle powder

　　1/4 teaspoon Himalayan pink salt

　　

Directions

Step 1

Prepare the veggies and fruit:  dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango

　　

Step 2

Prepare the jalapeno dressing:  add all ingredients for the jalapeno dressing to a Vitamix, or high speed blender, and blend until everything is creamy and smooth.  Adjust seasonings to your preference.  Set aside.

　　

Step 3

Prepare the avocado spread:  add all ingredients for the avocado spread to a small bowl;  mash the avocado until it becomes creamy and smooth, then stir everything together well.  Adjust seasonings to your preference.  Set aside.

　　

Step 4

Prepare the chickpea mixture:  add the can of garbanzo/chickpeas (drained), avocado oil, chipotle, garlic, lime juice, Himalayan pink salt to a skillet and saute on medium/high heat for approximately 4 – 5 minutes, or until the garbanzo/chickpeas or slightly crispy.  Remove from heat and add the cubed mango and chopped cilantro;  gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning.  Adjust the seasonings to your preference.  Set aside.

　　

Step 5

Assembly:  add (1) Naan wrap to each serving plate and layer everything in this order for each Naan wrap:  (1) Naan wrap, (1) tablespoon avocado spread, (1) small handful of chopped spinach, (¼ of the chickpea/mango mixture), (1 – 2 teaspoons diced onions, (1 – 2 tablespoons) jalapeno dressing, (1) small sprinkle of chopped cilantro for garnish.  Fold the Naan wrap as you would a taco shell and enjoy!