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Curried Scrambled Egg and Chickpea Wrap with Cilantro Yogurt Recipe

Warm spices, fresh herbs, and cool yogurt make this curried scrambled egg and chickpea wrap with cilantro yogurt recipe the perfect dinner dish. Recipe courtesy Christina of Eat, Drink, Be Healthy!

Servings: 2

Active time: 20 minutes

Total time:

Ingredients

  • 1 Tbsp coconut oil
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 tsp curry powder
  • 1 tsp turmeric powder
  • 1/4 tsp chili powder
  • 1 tsp paprika
  • salt to taste
  • pepper to taste
  • 4 Davidson's Safest Choice® pasteurized egg(s)
  • 3 Tbsp milk
  • 2 green onions, sliced
  • 1/4 c cilantro leaves, chopped
  • 1/2 c plain Greek yogurt
  • 2 8-inch multi-grain wraps

Preparation

  1. Heat coconut oil in a large pan over medium-high heat. Cook chickpeas until brown and crispy, about 5-7 minutes. Stir in curry powder, turmeric powder, chili powder, paprika, salt, and pepper and cook another minute.
  2. Whisk the eggs and milk in a small bowl and pour into chickpea mixture. Turn heat down to medium and let eggs scramble slowly.
  3. Remove pan from heat once eggs are scrambled. Stir in sliced green onions.
  4. In a small bowl mix cilantro into the yogurt.
  5. Lay wraps onto two plates. Spoon curried egg and chickpea mixture into middle of each wrap. Top with a spoonful of cilantro yogurt. Fold together, and enjoy!
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Nutrition Facts

Serving Size (1/2 of recipe)
Total Servings 2

Amount Per Serving:

Nutrition Category Amount
Calories 620
Calories from Fat 220
Total Fat 25g (38% DV)
Saturated Fat 11g (55% DV)
Trans Fat 0g
Cholesterol 375mg (125% DV)
Sodium 1000mg (42% DV)
Total
Carbohydrate		 66g (22% DV)
Dietary Fiber 6g (24% DV)
Sugars 6g
Protein 34g
Vitamin A 20%
Vitamin C 10%
Calcium 20%
Iron 20%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.

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