Mar 192021
Spiced Mango Chutney Chickpea Wraps

A while back, Lucy bought a jar of Indian mango chutney. I had never had spiced mango chutney before and quickly fell in love! The brand she bought in particular is Geeta’s Premium Mango Chutney, and it has a great curry flavour without being spicy. Since we had a whole jar, I decided to experiment with the chutney for dinner meals. I love wraps for dinner because they are easy to prepare (who doesn’t love a burrito?!). Thus was born this recipe for spiced mango chutney chickpea wraps, which is a perfect weeknight dinner option! These wraps are a perfect comfort food if you’re craving both an Indian takeout and Tex-Mex. Obviously, this isn’t authentic cuisine, but the flavours are still delicious.

Note on food prep and food waste:

Did you know that you can eat the leaves from a cauliflower? Many people throw them away, but they taste exactly the same as the florets and are delicious roasted. The bits of stems you see in the picture below are cauliflower leaves! This recipe calls for cooked chickpeas. Rather than buying tinned chickpeas, we buy them dried loose from the bulk section. I spend one Sunday a month boiling dried beans and pulses (white beans, black beans, chickpeas, butter beans) on rotation and freeze them in silicone bags. It means that I always have a supply of beans ready for weeknight meals, they just need to be defrosted. For more tips on avoiding food waste and excess packaging see: An Eco-Friendly Household.

Preparing chickpea mixture

For more easy dinner options see:
Spiced Mango Chutney Chickpea Wraps

Spiced Mango Chutney Chickpea Wraps

Tortilla wraps filled burrito-style with basmati rice, lettuce, and roasted chickpeas, peas, and cauliflower with spiced mango chutney. Makes 1 1/2 wraps for two people.
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Indian
Servings 2


  • 3 Tortilla Wraps
  • 1 Cup Cooked Basmati Rice
  • Mayo
  • Iceberg Lettuce shredded
  • 1 Tbsp. Olive Oil
  • 1 Tsp. Cumin
  • 1 Pinch Sea Salt
  • 4 Tbsp. Mango Chutney
  • ½ Cup Cooked Chickpeas
  • ½ Cup Cauliflower chopped in small chunks
  • ¼ Cup Frozen Peas


  • Cook your basmati rice.
  • Meanwhile, preheat your oven to 180°C.
  • On a sheet pan, mix the chickpeas, cauliflower, and peas with the olive oil, salt, cumin, and 2 Tbsp. of chutney to coat thoroughly.
  • Roast the chickpea mixture for 15-20 minutes until soft and slightly caramelized.
    Roasted chickpea mixture
  • Assemble your wraps. Spread the mayo on the wrap and add a tablespoon of chutney. Then add rice, chickpea mixture, and shredded lettuce. Roll up the wraps burrito-style.
    Assembly of wraps
Keyword Chickpeas, Indian Spiced, Mango Chutney, Wraps
Spiced Mango Chutney Chickpea Wraps
Spiced Mango Chutney Chickpea Wraps


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