Vegan Spicy Chickpea And Mango Wraps

• 1 cup organic mango (peeled, cubed)
• 1 cup Whole Foods Market baby spinach (chopped)
• 1/4 cup organic purple onions (diced)
• 1 bag 365 Everyday Value Naan bread
• 1 1/2 cups Whole Foods Market organic raw cashews
• 1 1/4 cup water (purified/filtered)
• 1/2 cup fresh organic cilantro (chopped)
• 1/2 cup organic white onion (diced)
• 1 organic jalapeno
• 1 organic avocado
• 1 teaspoon organic lime juice (freshly squeezed)
• 1 clove organic garlic (freshly crushed)
• 1/2 organic jalapeno (diced)
• 1 tablespoon organic cilantro (chopped)
• 1/8 - 1/4 teaspoon Himalayan pink salt
• 1 can 365 Everyday Value garbanzo beans (aka chickpeas), 15.5 oz can, drained
• 1 teaspoon 100% pure avocado oil
• 2 cloves organic garlic (freshly crushed)
• 1 tablespoon organic lime juice (freshly squeezed)
• 1 tablespoon organic cilantro (chopped)
• 1/2 teaspoon 365 Everyday Value organic ground chipotle powder
• 1/4 teaspoon Himalayan pink salt

1. Prepare the veggies and fruit: dice the onions and jalapenos, chop the spinach and cilantro, peel and cube the mango
2. Prepare the jalapeno dressing: add all ingredients for the jalapeno dressing to a Vitamix, or high speed blender, and blend until everything is creamy and smooth. Adjust seasonings to your preference. Set aside.
3. Prepare the avocado spread: add all ingredients for the avocado spread to a small bowl; mash the avocado until it becomes creamy and smooth, then stir everything together well. Adjust seasonings to your preference. Set aside.
4. Prepare the chickpea mixture: add the can of garbanzo/chickpeas (drained), avocado oil, chipotle, garlic, lime juice, Himalayan pink salt to a skillet and saute on medium/high heat for approximately 4 - 5 minutes, or until the garbanzo/chickpeas or slightly crispy. Remove from heat and add the cubed mango and chopped cilantro; gently toss the mango and cilantro with the garbanzo/chickpeas until they are slightly covered with the chipotle seasoning. Adjust the seasonings to your preference. Set aside.
5. Assembly: add (1) Naan wrap to each serving plate and layer everything in this order for each Naan wrap: (1) Naan wrap, (1) tablespoon avocado spread, (1) small handful of chopped spinach, (1/4 of the chickpea/mango mixture), (1 - 2 teaspoons diced onions, (1 - 2 tablespoons) jalapeno dressing, (1) small sprinkle of chopped cilantro for garnish. Fold the Naan wrap as you would a taco shell and enjoy!

mango, foods market baby spinach, purple onions, bread, cashews, water, fresh organic cilantro, white onion, avocado, lime juice, clove organic garlic, cilantro, salt, beans, avocado oil, garlic, lime juice, cilantro, salt

Taken from www.epicurious.com/recipes/food/views/vegan-spicy-chickpea-and-mango-wraps (may not work)