Chana Chaat Roti Wrap

• 55 g whole-wheat tortilla — Whole-wheat tortilla
• 170 g chickpeas, drained, rinsed, and dried — Canned chickpeas, drained and rinsed
• 60 g cucumber, diced — Cucumber with peel
• 80 g cherry tomatoes, quartered — Raw cherry tomatoes
• 8 g fresh cilantro, chopped — Fresh cilantro
• 18 g fresh lime juice — Fresh lime juice
• 15 g roasted sesame tahini — Tahini from roasted sesame kernels
• 1.5 g garam masala — Garam masala
• 0.6 g fine salt — Fine salt

Method

1. 1Measure ingredients: Make the chaat dressingMeasure lime juice, sesame tahini, garam masala, and salt using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Make the chaat dressingWhisk lime, tahini, garam masala, salt, and 10 g water until pourable.1 minLook for: The dressing is smooth and falls from the spoon in a thin ribbon.Safety: Use clean utensils and refrigerate opened tahini as its label directs.
3. 3Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
4. 4Build the chana chaatMash one-third of the chickpeas with a fork, then fold in the remaining chickpeas, cucumber, tomatoes, cilantro, and all dressing.2 minLook for: The filling holds together while whole chickpeas and crisp vegetables remain visible.Safety: Rinse produce and use chickpeas from an intact can.
5. 5Roll tightlyLay the soft room-temperature tortilla flat. Mound filling across the center, fold in both sides.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Roll tightly — part 2Roll tightly, and cut in half until the mixture holds together without loose crumbs.45 secLook for: The seam stays underneath and no wet filling leaks from the ends.Safety: Use a fresh, pliable tortilla and serve or refrigerate within 2 hours.