Wraps with Almond Start & Coco Start Mango

Serves 2 | prep time 20 min | oven time 25 min | total time 30 min


  • 1 eggplant, slices of 0.8 cm
  • 2 bell peppers, parts
  • 100 g chickpeas, canned (or cooked and drained)
  • Pinch of cayenne pepper
  • 2 tbsp extra virgin olive oil
  • 2 avocados, smashed
  • 1½ lime, parts
  • 1 red pepper, thinly sliced
  • 6 mini wraps
  • 150 ml Abbot Kinney’s Almond Start
  • 150 ml Coco Start Mango
  • 6 radish, thinly sliced
  • Handful fresh coriander, leaves


  1. Preheat the oven to 200 degrees ˚C and line a baking sheet with parchment paper.
  2. Put a frying pan on the stove on low to medium heat, to preheat.
  3. Rub in the eggplant slices and bell pepper with olive oil and slide them into the oven for 25 minutes.
  4. In the meantime, take a bowl and mix the chickpeas with the cayenne pepper, 1 tbsp olive oil and a pinch of salt. Move to the frying pan and fry until golden brown and a bit crispy.
  5. Smash the avocados in a bowl with a fork and add juice of ½ a lime and some pepper and salt to taste.
  6. Prep the wraps by following instructions on package and put a small frying pan on the stove with some olive oil and fry the red pepper for 5 minutes.
  7. Prep and serve in bowls on the table as well: Abbot Kinney’s Almond Start & Coco Start mango, radish, lime parts, coriander leaves. Enjoy!


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