Healthy Fall Recipe - Chickpea Curry Wraps

The autumn season is upon us, bringing cooler temperatures, holiday traditions, and countless hours of Nutcracker rehearsal. For dancers, this time of year can be busier than ever, contributing to fatigue and susceptibility to illness. Good nutrition is especially important in the months ahead to keep you healthy through the season. We hope an easy and nourishing recipe idea will help - this complete meal can be prepared ahead, is portable, and delicious.

Ingredients:

• 1 medium head of cauliflower
• 1 medium yellow onion, diced
• 3 Tbsp extra virgin olive oil
• 2 tsp minced garlic
• 1 Tbsp finely  grated ginger
• 1 tsp salt
• 1 Tbsp curry powder
• 3 cups cooked or canned chickpeas, drained and rinsed well
• 1/2 cup finely chopped cilantro leaves and stems
• 6 large whole wheat tortillas

      Garlic Yogurt Sauce

• 1 cup low-fat plain Greek yogurt
• 1 tsp garlic powder
• 1 Tbsp lemon juice

1. Chop or break cauliflower into large chunks.
2. Place cauliflower chunks onto a microwave safe plate with 2 Tbsp water and microwave on high for 5 to 7 minutes until tender. 
3. Mash cauliflower with a potato masher. Set aside to cool
4. Add olive oil to a large pot, then add the onions and sauté for 5-7 minutes, until brown. Add the ginger and garlic and sauté for a minute more.
5. Reduce the heat to medium, and then add the salt and curry powder and sauté for one minute.
6. Add the mashed cauliflower, chickpeas, and cilantro and stir well, cooking for 3-5 minutes. Remove from heat, and let cool slightly.
7. To make the garlic yogurt, whisk together Greek yogurt, garlic, lemon juice, and add salt and pepper to taste.
8. Spoon about 1/6th of the filling into the center of each tortilla. Fold one side over towards the center, fold the edges in, and roll up like a burrito. Serve with garlic yogurt sauce if desired.