This savoury wrap is sweetened with the succulent mango, making it a perfect lunch wrap and it is completely vegan!

2 tbsp of rice sour cream
1 tbsp vegan mayonnasie
1 tbsp rice vinegar
Juice of 1 lime
1 tsp of honey
3 tsp of yellow curry powder
pinch of cayenne pepper
Pinch of salt and pepper
1/3 cup diced onions
2 green onions diced
1 cup diced mango
15 oz of chickpeas, drained and rinsed
1 cup organic baby spinach or kale
Gluten free bread or tortilla wraps

In a small pan under medium heat, add a drizzle of olive oil and add the onions, cook till tender. Add another small drizzle of oil and add the curry powder to the onions (you may mix this in a little water to make a paste) and saute until the curry is fragrant. Turn off the heat and add the onions to the chickpeas. Add in the rice sour cream, mayonnaise, honey, cayenne, salt and pepper, green onions and mango. Stir until combined. Place the spinach or kale onto bread to make a sandwich or a tortilla to make a wrap. Add the chick peas and wrap up and serve immediately. You may also refrigerate the chickpeas and use later.