Beef Chickpea Curry Wraps - 38g Carbs, 7g Fiber, 5g Sugar
From: www.cleaneatingmag.com
Our reader's curry wraps let your slow cooker do the work, so you
can bid your stove adieu for the day and come home to a hot,
calorie-conscious dinner that doesn't skimp on flavor!
By Leslie Meerburg |
Hands-on time: 15 minutes
Total time: 8 hours, 15 minutes (includes 8 hours in slow cooker)
Serves: 6
1 lb lean stew beef
1 BPA-free can chickpeas (TRY: Eden Organic Garbanzo Beans)
1 1/2 cups low-sodium beef broth
2 Tbsp Indian curry paste
1 cup frozen peas
1 cup low-fat plain yogurt
1 clove garlic, minced
Pinch sea salt
1/4 cup chopped fresh cilantro
Lime juice, to taste
Low-fat milk, as needed
6 whole-wheat pitas
In a 2 to 3-qt slow cooker, add beef and chickpeas.
In a medium bowl, combine broth and curry paste; add mixture to
slow cooker. Cook on low for 8 hours.
Preheat oven to 350 degrees F. Heat a large skillet on medium-high.
Transfer contents of slow cooker to skillet and stir in peas. Cook
until broth evaporates and mixture resembles a near-dry curry.
Meanwhile, in a small bowl, combine yogurt, garlic, salt, cilantro
and lime. If needed, stir in milk to reach desired sauce-like
consistency. Stack pitas and wrap in foil. Transfer to a baking
sheet and bake for 5 minutes, until heated through.
Spoon curry mixture into centers of pitas, dividing evenly. Wrap
and drizzle with sauce.
TIP: For a new twist on these spicy wraps, spread the curry mixture
over the pitas, drizzle with yogurt sauce and eat them open-face,
like pizzas!
Serves: 6
Nutrients per wrap:
393 Calories, 10g Total Fat, 3g Sat. Fat, 76mg Cholesterol,
38g Carbs, 7g Fiber, 5g Sugars, 37g Protein, 367mg Sodium
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