Thai Green Curry Chickpea Breakfast Wrap with Coconut Jasmine Rice

Ingredients

• 3/4 cup canned chickpeas, drained and rinsed
• 4 oz firm tofu, pressed and cubed
• 2 tbsp Thai green curry paste, vegan blend, no shrimp paste
• 1/2 cup coconut milk (light), full-fat for richness
• 1/3 cup jasmine rice, uncooked
• 1/2 cup vegetable broth, for rice cooking
• 1 large vegan flatbread, whole wheat or traditional
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh basil, Thai basil preferred
• 1/2 whole lime, for juice and zest
• 1 1/2 tbsp coconut oil, for cooking
• 2 cloves garlic, minced
• 1/2 tbsp ginger, minced fresh
• 1 tsp tamari soy sauce, gluten-free
• 1/2 tsp coconut aminos, optional umami boost
• 1 tbsp sesame seeds, white or mixed
• 1/4 cup cucumber, thinly sliced

Instructions

1. 1

   Start jasmine rice: Combine jasmine rice, vegetable broth, and 1/4 cup coconut milk in a small pot. Bring to boil, then reduce to low heat, cover, and simmer for 12-15 minutes until rice is fluffy.

2. 2

   Heat coconut oil in a large skillet over medium-high heat. Add minced garlic and ginger, sauté for 1 minute until fragrant.