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). Melt the 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.

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

Add the coconut milk and the stock. Allow the sauce to thicken and reduce for 4 - 6 minutes over medium heat, stirring occasionally. Squash 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.