Coconut Adobo
Yam & Chickpea
Preparation 5 mins
Cooking 10 mins


  • 1 large yam, diced
  • 2 tsp olive oil
  • 1 onion, diced
  • 1 jar of Pulo Coconut Adobo cooking sauce
  • 1 can chickpeas, drained and rinsed
  • 2 cups fresh baby spinach
  • 8 spinach tortillas
  • avocados, sliced (optional)


  1. Place diced yam in a microwavable dish with 1/4 cup water. Cover and microwave on high for 5 minutes, until yams are soft. Once cooked, drain water and set the yams aside.
  2. Heat oil in a skillet over medium heat.
  3. Add onion and sauté for several minutes, until onions are soft and translucent.
  4. Add cooked yams, Coconut Adobo sauce, and chickpeas. Cook for about 5 minutes, then remove from heat.
  5. Lay out tortillas and place a handful of spinach on top of each.
  6. Add the yam and chickpea mixture (and avocado, if using), then cover with another handful of spinach.
  7. Wrap up the tortilla, and cut it in half before serving.