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–+ servings

Chickpea & Bean Pesto Pita Wraps

Manali
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!
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Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 wraps
Calories 335 kcal

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: 335kcalCarbohydrates: 48gProtein: 10gFat: 11gSaturated Fat: 4gCholesterol: 3mgSodium: 458mgPotassium: 331mgFiber: 5gSugar: 4gVitamin A: 475IUVitamin C: 27mgCalcium: 120mgIron: 2.4mg