Peanut Chickpea Plantain Wrap

• 150 g chickpeas, drained and rinsed — Canned chickpeas, drained and rinsed
• 60 g ready-to-eat whole-wheat roti — Plain whole-wheat roti
• 35 g cooked ripe plantain, diced — Cooked ripe plantain
• 10 g natural peanut butter — Natural peanut butter
• 80 g green cabbage, finely shredded — Raw green cabbage
• 60 g red pepper, thinly sliced — Raw red bell pepper
• 18 g lime juice — Fresh lime juice
• 4 g ginger, grated — Raw ginger root
• 1.5 g suya spice — Peanut suya spice blend
• 0.3 g fine salt — Fine salt

Method

1. 1Measure ingredients: Mix the peanut-lime dressingMeasure peanut butter, lime juice, ginger, suya spice, 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. 2Mix the peanut-lime dressingWhisk peanut butter, lime, ginger, suya spice, salt, and 20 g cold water until smooth and pourable.45 secLook for: The dressing is pale orange with no peanut streaks.Safety: Declare peanut and use a clean bowl.
3. 3Measure ingredients: Make the chickpea fillingMeasure chickpeas, ripe plantain, peanut butter, green cabbage, and red bell pepper 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.
4. 4Make the chickpea fillingMash half the chickpeas with a fork, then fold in remaining chickpeas, cooked plantain, cabbage, pepper, and all dressing for 60 seconds.1 minLook for: The filling holds together while retaining intact chickpeas and crisp cabbage.Safety: Use only fully cooked, chilled plantain and ready-to-eat chickpeas.
5. 5Measure ingredients: Roll the rotiMeasure chickpeas, wheat roti, ripe plantain, peanut butter, and green cabbage 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.
6. 6Roll the rotiLay the ready-to-eat roti flat, spoon the complete filling in a compact strip, fold the sides inward, and roll tightly.1 min 30 secLook for: The seam closes without tearing and plantain pieces remain visible at both ends.Safety: Do not use raw plantain or uncooked roti in this no-cook recipe.
7. 7Measure ingredients: Rest and sliceMeasure chickpeas, wheat roti, ripe plantain, peanut butter, and green cabbage 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.
8. 8Rest and sliceWrap seam-side down in parchment for 3 minutes, then cut in half with a clean serrated knife.3 minLook for: Both halves hold together with no wet pool beneath them.Safety: Keep chilled until eating.