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!

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.”

Prep Time
15 min
Cook Time
480 min
495 min


  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g