Teriyaki Chickpea Collard Wraps

Prep time: 20min
Total time: 40min
Serves: 4
2 tbsp
canola or vegetable oil
30 mL
1 can
no sodium chickpeas, drained and rinsed
540 mL
4
cloves garlic, minced
1 tbsp
minced fresh ginger
15 mL
3 tbsp
teriyaki sauce
45 mL
2 tbsp
tomato paste
30 mL
1 tsp
finely grated lime zest
5 mL
2 tbsp
lime juice
30 mL
1 tbsp
honey
15 mL
8
large collard leaves, trimmed and blanched
1 cup
bean sprouts
250 mL
Per serving (¼ recipe):
calories
270
fat
9 g
saturated fat
0.5 g
carbs
38 g
sugar
9 g
protein
12 g
fibre
7 g
sodium
740 mg

Directions

  1. Heat oil in large skillet on medium heat. Cook chickpeas, garlic and ginger for 2 to 3 min. until softened and fragrant. In bowl, whisk teriyaki sauce with tomato paste, ¼ cup (60 mL) water, lime zest, lime juice and honey. Add to skillet. Simmer 1 to 2 min. until sauce is thick and syrupy; remove from heat. Use potato masher to lightly mash chickpeas.

  2. Lay collard leaves flat on work surface. Divide chickpea mixture onto centres of leaves. Top with sprouts. Fold bottom and sides of leaves over filling and roll up tightly to enclose. Make 8 wraps.