Creamy Chickpea Wraps with Yogurt Sauce

• In a small bowl, combine the yogurt with half of the chopped mint and some extra virgin olive oil as preferred.
• Season to taste with salt and pepper. 
• Preheat the oven to 200°C (see Tip).

Tip: you will heat the tortillas in the oven later on, however you can alternatively use a frying pan if preferred.

• Melt a knob of butter in a frying pan over medium heat and fry the onion with the garlic for 3 - 5 minutes.
• Add the Korean-style spices, tomato paste and chickpeas and fry for 1 - 2 minutes, or until fragrant.

• Add the coconut milk and the stock.
• Allow the sauce to thicken and reduce for 4 - 6 minutes over medium heat, stirring occasionally.
• Crush the chickpeas gently with the back of a spoon if preferred. Season to taste with salt and pepper.

• Slice the cucumber into thin crescents.
• In a large bowl, combine the white wine vinegar with the honey and extra virgin olive oil.
• Season to taste with salt and pepper, then add the lettuce and cucumber. Toss well to combine with the dressing.
• Meanwhile, heat the mini tortillas in the oven for 2 - 3 minutes (see Tip).

Tip: if you would prefer softer tortillas, wrap them in foil and heat for the same amount of time.