Curried Chickpea Mango Salad Wrap - alive magazine

Ingredients

• 2 Tbsp (30 mL) plain, 0% milk fat Greek yogourt
• 1 Tbsp (15 mL) vegan mayonnaise or reduced-fat mayonnaise
• 1 Tbsp (15 mL) rice vinegar
• Juice from 1 lime
• 1 tsp (5 mL) agave nectar or honey
• 2 1/2 tsp (12 mL) yellow curry powder
• Pinch of cayenne pepper
• Pinch of salt
• 1/3 cup (80 mL) diced red onion
• 2 green onions, green and white parts, diced
• 1 cup (250 mL) diced mango
• 1 - 15 oz (425 g) can chickpeas, drained and rinsed
• 4 whole grain tortillas
• 1 cup (250 mL) baby spinach, washed and dried