1 cup brown rice
2 tablespoons vegetable oil
1 tablespoon garlic, peeled and minced
4 tablespoons onion, peeled and diced
Pinch of turmeric
1 tablespoon fresh ginger, minced
1 teaspoon cayenne pepper
Sea salt to taste
½ teaspoon cumin seed
½ teaspoon ground coriander
½ teaspoon. fenugreek powder
½ teaspoon chipotle powder
1 15.5-ounce can chickpeas, drained
Spring lettuce mix
12-inch round tortilla
Bring 3 cups salted water to a boil, and add the brown rice. When water returns to boil, reduce heat to simmer and cook until rice is al dente, 40 minutes or more. Add more water if needed.
Add vegetable oil to sauté pan on medium heat, and when shimmery, add garlic, onion, turmeric, ginger and cayenne pepper. Sauté about 5 minutes, stirring, then set aside.
Put the cooked brown rice in a mixing bowl, add the mixture from the sauté pan and mix together well. Add salt to taste.
Return sauté pan to the stove at medium heat. Add cumin, coriander, fenugreek and chipotle powder. Cook about 3 minutes, until fragrant, then add chick peas and mash lightly with a potato masher. Cook until the mixture starts to become dry. Add salt to taste, and remove from heat.
Heat the tortillas in microwave 20 seconds or so to soften to make rolling easier. Put a layer of the spring mix in the center, then spread a brown rice layer on top. Add a layer of the chickpeas, then top with another layer of spring mix. Wrap or fold the tortilla to your liking, and cut in half.
Repeat with as many wraps as you need.
Proportions for one can of chickpeas should make 5 to 6 wraps.