1 cup canned sliced beets, drained, rinsed, and diced
1/2 red bell pepper, core removed and diced
2 medium stalks celery, finely diced
1/4 red onion, finely diced
1/2 cup cilantro, finely chopped
1 cup unsweetened non-dairy yogurt
2 tablespoons tahini
2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground turmeric (optional)
6 whole grain tortillas*
In a large bowl, add chickpeas, peas, beets, bell pepper, celery, onion, and cilantro. Stir to combine.
In a small bowl, add non-dairy yogurt, tahini, curry powder, salt, pepper, and turmeric. Whisk to combine. Pour over chickpeas and vegetables; stir until all ingredients are evenly coated in the sauce.
Place about 1 cup of the filling in the center of a tortilla. Fold in the sides of the tortilla, then roll into a wrap. Repeat until are tortillas are filled.