A wrap is a convenient and satisfying meal that allows for variety and lots of cooking fun. Enjoy this vegan chickpea wrap flavoured with Rugani 100% Ginger Infused Carrot Juice. Recipe created by Simone Kruger, Yellow Papaya for Rugani Juice.
Rugani 100% Juice
Being both the farmer and processor,
Rugani Juice has a year-round supply of the freshest veggies – harvested daily and extracted into 100% juice within just four hours. Rugani Juice, based in South Africa, uses the world’s first extraction facility capable of producing juice that is high in nutrients and devoid of additives.
Their technological innovation allows consumers to choose from a range of juice boxes that have remarkable health benefits, instead of conventional juices made from reconstituted concentrates. Read more about Rugani Juice on our
blog.
Spicy Carrot ginger chickpea wraps
Serves 4
Prep Time: 15 minutes
Ingredients (4 Wraps)
1 can chickpeas, drained
100 ml Rugani 100% Ginger Infused Carrot Juice
200 ml vegan mayonnaise (available at Food Lovers Market & Woolworths)
½ tsp turmeric
½ tsp cajun spice
½ tsp chili flakes (omit if you want a milder wrap)
Salt and pepper to taste
A handful of baby spinach leaves for each wrap, washed
1 avocado sliced
Beansprouts for garnish
Method
Place the chickpeas, Rugani 100% Ginger Infused Carrot Juice, mayo, and spices in a food processor.
Pulse a few times but don’t process too much, you want a coarse texture.
Heat a griddle pan to smoking point. You can use a normal cast iron pan as well if you don’t have a griddle pan.
Grill the wraps until they have grill marks on them. Place some baby spinach on each wrap and top with the chickpea mixture, avocado and then bean sprouts.
Sprinkle with some extra chili flakes and serve immediately or wrap closed and place in lunch boxes.
