Quick Tandoori-Spiced Chickpea and Spinach Wrap

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fast, flavorful wrap featuring chickpeas tossed in tandoori spices with fresh spinach and cooling yogurt sauce. This Indian-inspired sandwich and wrap recipe (vegetarian), ready in about 16 minutes, pairs canned chickpeas, drained and rinsed, tandoori spice mix, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 6 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 can (15 oz) drained chickpeas with 2 tbsp tandoori spice mix and 1 tbsp olive oil until evenly coated.
  2. Step 2: Heat a nonstick skillet over medium-high heat and cook the seasoned chickpeas for 5-6 minutes, stirring occasionally, until slightly charred and fragrant.
  3. Step 3: In a small bowl, mix 1/4 cup plain Greek yogurt with 1 tbsp lemon juice, 1/2 tsp garlic powder, and 1/2 tsp salt to create a tangy sauce.
  4. Step 4: Warm 4 large whole wheat tortillas in a dry skillet or microwave for 20 seconds. Divide the sautéed chickpeas and 2 cups fresh spinach evenly among the tortillas.
  5. Step 5: Drizzle the yogurt sauce over the fillings, then roll up each tortilla tightly to form a wrap. Serve immediately for a quick, flavorful meal.

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