Ingredients
Method
- Preheat oven to 425°F (220°C). On a baking sheet, combine chickpeas, 2 tbsp olive oil, Greek yogurt, ginger, paprika, coriander, garlic powder, cayenne, salt, and pepper. Toss to coat evenly. Roast for 10 minutes, stir, then roast another 10-15 minutes until chickpeas are golden and slightly crispy.
- Meanwhile, prepare the slaw. In a medium bowl, combine chopped kale, shredded carrots, diced yellow pepper, and minced jalapeño. Squeeze fresh lime juice over the mixture and drizzle with the remaining 2 tbsp olive oil. Season with salt and toss well.
- Make the Coconut Honey Lime Sauce: In a blender, combine coconut cream, lime juice, lime zest, and honey. Blend until smooth and creamy.
- Warm the tortillas slightly to make them more pliable.
- Lay the tortillas flat. Generously layer with the crispy tandoori chickpeas and the fresh kale slaw.
- Drizzle liberally with the coconut honey lime sauce, then wrap tightly. Serve immediately and enjoy the flavor fiesta!
Notes
- For extra crispy chickpeas, ensure they are well-drained and pat them dry before roasting.
- Adjust cayenne pepper to your spice preference. Add more for a hotter kick!
- Use fresh lime juice and zest for the brightest flavor in the sauce and slaw.
- If you don't have coconut cream, full-fat coconut milk can be used, but the sauce might be thinner. Allergens: Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Adjust cayenne pepper to your spice preference. Add more for a hotter kick!
- Use fresh lime juice and zest for the brightest flavor in the sauce and slaw.
- If you don't have coconut cream, full-fat coconut milk can be used, but the sauce might be thinner. Allergens: Wheat, Soybeans. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.