Curried chickpea wrap

What you need

• ·190g chickpeas
• ·110g frozen edamame
• ·2 wholemeal wrapss
• ·70g coconut yoghurt
• ·15g curry paste
• ·60g baby spinach
• ·1 apples
• ·8g mixed seeds

Method

1. 1Fry the curry paste dry for 45 seconds, then let it cool before it meets the yoghurt — hot paste splits it.
2. 2Stir into the coconut yoghurt, then fold in the drained chickpeas and edamame, crushing a third of the chickpeas.
3. 3Grated apple through it, skin on.
4. 4Spinach into the wrap first as a barrier, filling on top, rolled tight.

Spinach against the wrap rather than on top of the filling. It keeps the bread dry until lunchtime.

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