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Mango & chickpea coronation wraps with coriander cashew chutney

Several mango & chickpea coronation wraps with coriander cashew chutney

Mango & chickpea coronation wraps with coriander cashew chutney

Name: Mango & chickpea coronation wraps with coriander cashew chutney
Prep time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 4 tbsp vegan mayonnaise (or regular, if you prefer); 2 tsp hot or mild curry powder; 1 tbsp mango chutney; 1 lime juiced; 400g can chickpeas drained; ½ mango cut into 1cm pieces; 2 spring onions finely chopped; 2 tortilla wraps; few handfuls of spinach leaves; ¼ cucumber cut into batons; ½-1 green chilli chopped; small bunch of coriander roughly chopped; 2 spring onions roughly chopped; 25g cashews roughly chopped; 1 lime or lemon, juiced

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Serves 2

Easy

Prep: 15 mins

No cook

A star rating of 4.8 out of 5.18 ratingsRate

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Enjoy a flavour-packed veggie take on coronation wraps, featuring chickpeas, mango, spring onions, cucumber and spinach with a chilli, cashew and coriander chutney

Dairy-free

Egg-free

Healthy

High-fibre

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 tbsp vegan mayonnaise

(or regular, if you prefer)
2 tsp hot or mild curry powder
1 tbsp mango chutney
1 lime

juiced
400g can chickpeas

drained
½ mango

cut into 1cm pieces
2 spring onions

finely chopped
2 tortilla wraps
few handfuls of spinach leaves
¼ cucumber

cut into batons

For the chutney

½-1 green chilli

chopped
small bunch of coriander

roughly chopped
2 spring onions

roughly chopped
25g cashews

roughly chopped
1 lime

or lemon, juiced

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Nutrition: Per serving

kcal626
fat35g
saturates4g
carbs53g
sugars13g
fibre12g
protein17g
salt1.04g

Method

step 1

Mix the mayo, curry powder, mango chutney and lime juice together in a large bowl. Season. Tip in the chickpeas, mango and spring onions. Toss well to combine.
step 2

Whizz the chutney ingredients together in a small food processor, adding a splash of water if needed, until mostly smooth.
step 3

Put the wraps on plates, spoon on the chutney and spread it over. Pile the spinach and cucumber on top. Spoon over the chickpeas – you may not be able to fit them all in (see tip, below). Roll up the wraps tightly, cut in half and serve.

Recipe tip

This makes more chickpea mixture than you need, but it keeps in the fridge for a few days and works well with jacket potatoes, pittas or salads.

Recipe from Good Food magazine, July 2025

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A star rating of 4.8 out of 5.18 ratings

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