Directions

1. Step

Finely chop the onion and bell pepper. Cut the chicken breast into small pieces. Lightly mash the cooked chickpeas (about 50% mashed).

2. Step

Heat cooking oil in a pan over medium heat. Add minced garlic and chopped onion, sautéing until the garlic turns fragrant and white. Add the chicken breast and cook until it turns white. Stir in the chopped bell pepper, chili powder, and curry powder, cooking for another minute. Add the mashed chickpeas and tomato pasta sauce, mixing well. Reduce the heat to low, cook for a few minutes, then turn off the heat. Season with black pepper and stir to combine.

3. Step

Place a spoonful of the filling onto each tortilla and roll tightly. Heat cooking oil in a pan over low heat. Place the rolled tortillas seam-side down and fry until golden brown, turning occasionally. Once evenly browned, remove from the pan and drain excess oil.