1/2 cup drained unsweetened pineapple tidbits
1/4 teaspoon salt
1/4 teaspoon ground cumin
2 teaspoons canola oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1/2 teaspoon curry powder
1/4 teaspoon each salt, ground cumin and ground coriander
1/4 teaspoon cayenne pepper, optional
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 cup canned crushed tomatoes
4 whole wheat tortillas (8 inches), warmed
3 cups fresh baby spinach
In a small bowl, mix raita ingredients; set aside.
For wraps, in a nonstick skillet coated with cooking spray, heat oil over medium-high heat. Add onion; cook and stir until tender. Add ginger, garlic and seasonings; cook and stir 1 minute longer.
Stir in chickpeas and tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until slightly thickened, stirring occasionally.
Near the center of each tortilla, arrange spinach and chickpea mixture; top with raita. Roll up tightly; serve immediately.