Curry Wraps Recipe - Clean Eating Magazine

Beef Chickpea Curry Wraps

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!
Publish date:
curry wrap

Leslie says:
"This recipe is ridiculously simple, so fast to throw together, can make totally varied quantities depending on your needs and is basically just perfect for a working/busy family. It's not the prettiest thing I've ever made, but if you pair it with a salad, you have a healthy, balanced meal that will totally blow your mind."

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 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


  1. 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.
  2. Preheat oven to 350°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.
  3. 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.
  4. Spoon curry mixture into centers of pitas, dividing evenly. Wrap and drizzle with sauce.

Nutrition Information

  • Serving Size: 1 wrap
  • Calories: 393
  • Carbohydrate Content: 38 g
  • Cholesterol Content: 76 mg
  • Fat Content: 10 g
  • Fiber Content: 7 g
  • Protein Content: 37 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 367 mg
  • Sugar Content: 5 g