Remember yesterday's chickpea curry? Here it is, tucked into a whole-wheat tortilla with the remaining brown basmati rice and fresh cilantro leaves. The wraps were baked at 400 degrees for about 15 minutes, then topped with a mild mango chutney and grated VeganRella cheese, and baked again to just melt the cheese.
I know, the curry-cheese combination sounds odd... but it works! The cheese against the sweet/spicy chutney, fragrant brown basmati rice, and all the flavors in the chickpea dish - delish!
I served the chickpea wraps with fresh lemon wedges and extra chutney, a generous green crunchy salad and of course, Balsamic-Garlic Flax Oil (from Vive le Vegan! ) for drizzling.