A veggie twist on a retro classic and a great no-cook recipe. There is a gentle middle-of-the-road-ness that is undoubtedly part of its charm. Not too spicy, not to hot, not too sweet, not too sharp – everything in steady amounts. A gateway dish to world cuisine.

Cook’s notes

You could also stuff this into jacket or sweet potatoes, into sandwiches, or serve as part of a salad spread, perhaps mix in some crunchy lettuce or shredded cabbage too.

Ingredients

• 40g sultanas
• 3 tbsp mango chutney
• 100g yoghurt
• 1 tbsp mild/medium curry
• powder
• ½ garlic clove, finely
• chopped
• 2 carrots, coarsely grated
• 400g cooked chickpeas
• 1 lemon
• small bunch of fresh
• coriander
• 4 flour wraps
• 50g mixed salad leaves
• small handful coriander

Method

• Place the sultanas in a cup and cover with boiling water. Leave them for 10 mins to plump up. You can add an Earl Grey tea bag if you’re feeling lofty, or a chai one if you’re feeling bohemian – either are optional.
• Make the dressing by mixing the mango chutney, yoghurt, curry powder and garlic together
• in a mixing bowl.
• Drain the sultanas and add them to the bowl along with the carrots, chickpeas, pinch of salt and a squeeze of lemon. Mix well with a fork, breaking up a some of the chickpeas as you go. Taste and tweak with more salt and lemon to your liking.
• Fill the middle of each wrap generously with salad leaves, coriander, and the chickpea mix. Tuck in the ends and roll.