Curried Chickpea Burrito

Makes servings

Macronutrients: 485.84 calories, 16.87g protein, 16.5g fat, 71.8g carb, 15.38g dietary fiber, 4.97g saturated fat, 19.73g total sugar, 0.0g added sugar

Significant Source For: Energy, Protein, Carbohydrate, Fiber, Calcium, Iron, Magnesium, Phosphorus, Zinc, Copper, Manganese, Selenium, Fluoride, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12, Vitamin K (phylloquinone), Folate

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Ingredients

Recipe Ingredients:

Preparation

Step 1. In a food processor, blend the canned chickpeas, pitted medjool dates, water, fresh tarragon, nutritional yeast, freshly squeezed lemon juice, curry powder, and miso paste together until smooth. You may need to scrape the wall of the processor from time to time. And more water, if needed, one tablespoon at a time if the mixture is too dry.

Step 2. In a mixing bowl, combine the apples, cashews, celery, carrots, shallots, canned chickpeas, and blended canned chickpeas mixture.

Step 3. To assemble, divide the filling evenly onto the tortillas. Top each portion with the lettuce. Tightly roll it up to make a wrap or burrito.

Preparation Instructions: