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5
from 1 vote
Chickpea & Bean Pesto Pita Wraps
Easy to make Vegetarian Pita Wraps with chickpea, kidney bean, pesto and topped with a yogurt dill sauce! Dinner ready in less than 30 minutes!
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
4
wraps
Author:
Manali Singh
Ingredients
4
pita breads
1
tablespoon
vegetable oil
1
small onion
sliced [I used yellow, you may use red]
1
large green pepper
sliced
1/2
cup
chickpea
boiled
1/2
cup
kidney beans
boiled
2-3
garlic cloves
chopped
1/4
cup
pesto [homemade or store bought]
1/2
teaspoon
cumin powder
1/4
teaspoon
red chili powder
salt
to taste
black pepper
to taste
Yogurt Dill Sauce
1/4
cup
yogurt
1/4
teaspoon
dried dill
salt
to taste
black pepper
to taste
water
if required [around 1 tablespoon]
smoked paprika
to sprinkle on top
Instructions
Heat oil in a pan on medium heat.
Once the oil is hot, add chopped garlic and saute for 30 seconds.
Add sliced onions and cook for 1 minute.
Add pepper and cook for another minutes or so.
Now add the boiled chickpeas and kidney beans and mix. While mixing, crush some of the chickpeas and beans with the back of your spatula.
Add cumin powder, red chili powder, salt and black pepper to taste and mix till well combined.
Finally add pesto and give a good mix. Remove pan from heat and set aside.
Make the yogurt dill sauce
Whisk yogurt in a small bowl. If it's too thick, add little water.
Add dried dill, salt and pepper and mix till well combined.
Assemble the pita wraps
Divide the filling equally among 4 pita breads.
Top with the yogurt dill sauce and sprinkle smoked paprika on top.
Serve immediately with some more yogurt dill sauce on the side.
Nutrition
Calories:
335
kcal
|
Carbohydrates:
48
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
4
g
|
Cholesterol:
3
mg
|
Sodium:
458
mg
|
Potassium:
331
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
475
IU
|
Vitamin C:
27
mg
|
Calcium:
120
mg
|
Iron:
2.4
mg