Mexican Chickpea Wraps

By Chef Selwyn Richards
Contributing Culinary Specialist

Ingredients for the main filling
1 14-ounce can of chickpeas, drained and rinsed
1/2 cup corn kernels, drained and rinsed
1 14-ounce can of chopped tomatoes
1/2 teaspoon cumin
1/2 teaspoon paprika
1 garlic clove, peeled and crushed
1 tablespoon olive oil

Ingredients for the salsa
1 small onion, finely sliced
2 tomatoes, finely diced
1 handful of chopped fresh cilantro (also known as coriander)
2 tablespoons olive oil
Juice of half a lime
Salt and pepper

Ingredients for the guacamole
1 ripe avocado
2 ounces of low-fat plain yogurt
Juice of 1 lime

For serving
6 corn tortillas

Method:

1. Heat 1 tablespoon of oil in a large non-stick pan.
2. Add the garlic and sauté for approximately 1 minute.
3. Add the chickpeas, corn, chopped tomatoes, cumin and paprika.
4. Mix well and simmer gently for approximately 10 to 15 minutes.
5. While that’s cooking, make the salsa.
6. Place all ingredients in a small bowl and mix well.
7. Season to taste with salt and pepper.
8. Place in refrigerator for flavors to absorb.

*Note: If you like it hot, add a few jalapenos or 1/2 seeded and finely sliced red chili to the salsa.

9. Once your chickpea mixture is finished cooking and the salsa is done, make the guacamole (right before serving).
10. Mix guacamole ingredients in a bowl.
11. Crush with fork until light and creamy.
12. Gently heat the corn tortillas in a hot oven for approximately 1 minute.
13. Divide the chickpea mixture between the tortillas.
14. Top each tortilla with a little salsa and guacamole.
15. You can also add a dollop of sour cream or low-fat plain yogurt.
16. Roll up and serve immediately.

Selwyn Richards is an award-winning master chef. He is also the President and Executive Chef at The Art of Catering Inc. and is the author of “The Art of Cooking: Soul of The Caribbean”. Chef Selwyn can be reached at: selwyn@theartofcatering.com or by phone — (905) 619-1059.