Another great idea for Meat-Free Mondays, this wrap is as spicy as you want it to be.
1 cup reduced fat plain yogurt
1/2 cup drained unsweetened pineapple tidbits
1/4 tsp salt
1/4 tsp ground cumin
2 tsp canola oil
1 small onion, chopped
1 tbsp minced fresh gingerroot
2 garlic cloves, minced
1/2 tsp curry powder
1/4 tsp each salt, ground cumin and ground coriander
1/4 tsp cayene pepper (more, if you like it spicy!)
1 can (15 oz) chickpeas or garbanzo beans, rinsed and drained
1 cup diced Roma tomatoes
4 whole wheat tortillas, warmed
3 cups fresh baby spinach
In a small bowl, mix raita ingredients; set aside.
For wraps, in a nonstick skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add ginger, garlic and seasonings; cook and stir 1 minute longer.
Stir in chickpeas and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally.
Near the center of each tortilla, arrange spinach and chickpea mixture; top with raita. Roll up tightly; serve immediately.