Recipe excerpt / manuscript recipe
At a glance
| Method | No-cook |
|---|---|
| Time | 10 minutes (approximate total time) |
| Serves | 4 |
| Added water | 0 ml added water per batch |
Ingredients
- 2 × 400 g cans (about 480 g drained) Chickpeas
- 8 medium (about 320 g) Ambient tortillas
- 60 g Peanut butter
- 60 g, preferably sachets Mango chutney
- 2 tsp Mild curry powder
- 1 tbsp Oil
- 1 tbsp, single serving Bottled lemon juice
- 60 ml Liquid reserved from chickpea tins
Method
01Mash half the chickpeas with the peanut butter, chutney, curry powder, oil, lemon and reserved liquid.
02Fold in the rest of the chickpeas. Divide between the wraps and roll.
03Serve immediately; keep chilli separate for adults who want it.
The useful trick
Mash only half to give both a creamy dressing and a satisfying bite. No blender needed.
Mash only half to give both a creamy dressing and a satisfying bite. No blender needed.
Options and swaps
Use tolerated seed butter. This is a coronation-style pantry filling, not a replica of the mayonnaise original.
Allergens and storage
Allergens: Peanuts and wheat; curry powder and chutney may contain mustard or sulphites. Check the product labels.
Storage: Serve promptly. Keep perishable leftovers only with dependable chilling.
Follow product labels, appliance instructions and local guidance. These formulations have not been kitchen-tested; times are estimates.