Friday, March 5, 2010

Recipe : Week 10 : Day 5

Sweet potato and chick pea wrap
Serves 4 : Easy : Quick
8 low-fat wraps or rotis
±400gm can chick peas, rinsed and drained
200gm sweet potatoes, cubed
1 - 2 Tblsp curry paste
1 Tblsp chopped coriander
±400gm can tomato and onion mix
½ cup fat free natural yoghurt
1 Tblsp mint sauce
2 Tblsp mango chutney
Large bag of spinach

Cook the sweet potato cubes until just tender, then drain and put them back in the pan.
Add the chick peas, curry paste, coriander and tomato and onion mix.
Stir well to combine, and heat through gently.

Warm the rotis or wraps.
Wilt the spinach.

Combine the yoghurt, mint sauce and chutney.

Spread a bed of spinach on each wrap.
Top with the chick pea sweet potato mix.
Finish with the yoghurt dressing,

Fold over one end of the wrap, then roll up from the side.
Serve 2 wraps per person.