1. Put the cucumber and garlic in a bowl. Add the lime zest, if using, coriander and yogurt-alternative; mix well. Season to taste.
2. Warm the leftover chana masala in the microwave on high for 1 min or until piping hot. Divide between the wraps, along with half the raita and some spinach leaves, then wrap each one carefully. Heat a large frying pan over a low-medium heat until hot, then add the wraps, seam-side down. Toast for 1 min each side, then serve while hot with the remaining raita and spinach leaves, plus sliced avocado, if you like.
Check out our chana masala recipe
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