Ingredients
1 cup reduced-fat plain yogurt1/2 cup unsweetened pineapple tidbits1/4 teaspoon salt1/4 teaspoon ground cuminWRAPS:2 teaspoons canola oil1 small onion, chopped1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/2 teaspoon curry powder1/4 teaspoon salt1/4 teaspoon ground coriander1/4 teaspoon ground cumin1/4 teaspoon cayenne pepper, optional1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained1 cup canned crushed tomatoes3 cups fresh baby spinach4 whole wheat tortillas (8 inches), warmed
Preparation
For pineapple raita, mix first 4 ingredients.
For wraps, in a large nonstick skillet, heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally.
To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.
