INGREDIENTS
6 tbsp mayonnaise
3-4 tsp curry powder
½ tsp ground cinnamon
2 tbsp mango chutney
½ tsp sugar
½ cup sultanas
1 can of chickpeas, drained
Black pepper

TO SERVE
4 tortilla wraps

METHOD
Combine the mayonnaise, curry powder, cinnamon, chutney, sugar and sultanas and season with black pepper.
Add the drained chickpeas, combine, cover and chill for an hour.
Warm each wrap in the microwave for 30 seconds, lay on a flat surface, add 2-3 spoonfuls of the mix, fold the wrap half over the mixture, tuck in the sides and roll closed. 
(To make the wraps crispy, toast in a hot griddle pan. It also gives you those gorgeous scorched marks).