Indian Spiced Chickpea Wraps

• 1 cup (8 ounces) reduced-fat plain yogurt
• 1/2 cup unsweetened pineapple tidbits
• 1/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 2 teaspoons canola oil
• 1 small onion, chopped
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper, optional
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 cup canned crushed tomatoes
• 3 cups fresh baby spinach
• 4 whole wheat tortillas (8 inches), warmed

1. For pineapple raita, mix first 4 ingredients.
2. For wraps, in a
3. , heat oil over medium-high heat; saute onion until tender. Add ginger, garlic and seasonings; cook and stir until fragrant, about 1 minute. Stir in chickpeas and tomatoes; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 5-8 minutes, stirring occasionally.
4. To serve, place spinach and chickpea mixture on tortillas. Top with raita and roll up.

yogurt, unsweetened pineapple, salt, ground cumin, canola oil, onion, fresh gingerroot, garlic, curry powder, salt, ground coriander, ground cumin, cayenne pepper, chickpeas, tomatoes, fresh baby spinach, whole wheat tortillas

Taken from www.tasteofhome.com/recipes/indian-spiced-chickpea-wraps/ (may not work)