Looking for a quick, delicious, and healthy lunch idea the whole family will love? These Roasted Chickpea Wraps With Sweet Potato are a game changer! Packed with hearty sweet potatoes, crispy chickpeas, and all your favorite fresh toppings, they’re perfect for busy days.
Whether you're meal-prepping for the week or whipping up a last-minute dinner, these wraps will keep everyone satisfied and asking for seconds!

Why You'll Love This Vegan Wrap Recipe
- Wholesome and Satisfying: With Protein-Packed Chickpeas and Nutrient-Rich Sweet Potatoes, these wraps are both hearty and nourishing, perfect for a filling lunch or dinner.
- Super Easy to Make: Roast everything in one go and assemble in minutes! It’s a simple recipe that doesn’t require hours in the kitchen.
- Meal Prep Friendly: These wraps are perfect for prepping ahead of time. Just store the ingredients separately and assemble them when you're ready to eat.
- Kid-Approved: Even picky eaters will love the crispy, flavorful chickpeas and sweet potatoes tucked inside a soft tortilla!
Chickpea Wrap Ingredients
- Sweet Potatoes: Add natural sweetness and heartiness to the wraps.
- Tortillas: Soft and perfect for wrapping up all the flavorful ingredients.
- Tahini: A creamy, nutty sauce that brings rich flavor to every bite.
- Dried Cranberries: A sweet-tart addition for a touch of sweetness.
- Pumpkin Seeds: Add crunch and a nutty flavor to the wraps.
- Olive Oil: Used for roasting and adding flavor to the ingredients.
- Chickpeas: Crispy and protein-packed, seasoned with warm spices.
- Nutmeg, Paprika, Chili Pepper, Cumin, Salt, Cinnamon: A blend of spices that brings warmth and depth of flavor to the roasted chickpeas and sweet potatoes.
- Fresh Parsley and Thyme: Add a burst of freshness and herbal notes.
Substitutions
- Dried Cranberries: Raisins or chopped dried apricots can provide a similar sweet-tart balance.
- Sweet Potatoes: Swap for butternut squash or regular potatoes for a different flavor profile. These will still offer a similar sweetness and texture.
- Tortillas: Use lettuce wraps for a low-carb or gluten-free alternative.
- Tahini: If you don’t have tahini, you can use almond butter or sunflower seed butter for a similar creamy consistency with a slightly different flavor.
How To Make Roasted Chickpea Wraps
Step One: Slice the sweet potatoes and toss with half the paprika, half the cumin, 1 tablespoon of olive oil, half the chopped thyme, and nutmeg.
Step Two: In a separate bowl, mix the chickpeas with the remaining olive oil, spices (remaining paprika, cumin), and chopped herbs.
Step Three: Spread the sweet potatoes and chickpeas on a baking sheet. Do not stir. Bake at 350°F for 20 minutes.
Step Four: Once baked, place the roasted sweet potatoes on a tortilla, top with roasted chickpeas, sprinkle with cranberries and pumpkin seeds, and add a sprig of parsley. Drizzle the mixture over, roll up the tortilla, and optionally tie it as shown in the image. Serve and enjoy!
Pro Tips For Nailing This Recipe
- Preheat Your Oven: Always preheat your oven to ensure even roasting and a crispy texture on your veggies and chickpeas.
- Use Parchment Paper: For easy cleanup and to prevent sticking, line your baking sheet with parchment paper before roasting.
- Add a Dash of Lemon Juice: A squeeze of fresh lemon juice right before serving brightens up the flavors and adds a zesty kick.
- Toast the Tortilla: Lightly toast your tortilla before assembling the wrap for extra crunch and flavor.
Can I freeze the roasted chickpeas and sweet potato filling?
Yes, you can freeze the roasted chickpeas and sweet potato filling for later use. Allow the roasted chickpeas and sweet potatoes to cool completely before freezing. This prevents excess moisture from forming ice crystals, which can affect texture and flavor.
Serving Suggestions
- Sweet Potato Fries: Complement the wraps with a side of crispy sweet potato fries for a complete, comfort food-inspired meal.
- Pickled Red Onion: The tangy taste of pickled red onions can elevate the wraps and add an extra layer of flavor.
- Spicy Sriracha Mayo: If you want a little heat, try mixing mayonnaise with sriracha, lime juice, and a pinch of salt. This spicy sauce gives the wraps a nice kick, balancing the sweetness of the sweet potatoes and cranberries.
- Pomegranate Molasses: For a slightly tangy, sweet option, a drizzle of pomegranate molasses adds complexity and depth.
- Roasted Vegetables: Serve with additional roasted veggies like zucchini, bell peppers, or eggplant for a more filling meal.
FAQ'S
Yes, you can use canned chickpeas for convenience. Just be sure to drain and rinse them thoroughly to remove excess sodium. If you prefer to cook chickpeas from scratch, you can soak dried chickpeas overnight and cook them until tender, but canned chickpeas will save you time.
To achieve crispy chickpeas, ensure they are thoroughly dried before roasting. If they are still soggy, it may be due to excess moisture. You can also increase the roasting time or temperature slightly. Make sure you toss them halfway through for even crisping.
A soft flour tortilla or whole wheat wrap works well with roasted chickpeas and sweet potatoes. For a gluten-free option, choose corn tortillas or gluten-free wraps.
To prevent sogginess, keep the components separate until you’re ready to eat. You can store the chickpeas, sweet potatoes, and dressing in separate containers. When ready to serve, assemble the wrap just before eating.
The chickpea wrap has a mild to medium spice level due to the combination of chili pepper, cumin, paprika, and cinnamon. These spices add warmth and depth to the dish, but they are balanced out by the sweetness of the sweet potatoes, tahini, and dried cranberries. If you prefer a spicier wrap, you can adjust the amount of chili pepper to suit your taste.
The wraps can easily be made gluten-free by using gluten-free tortillas.
Roasted Chickpea Wraps With Sweet Potato
Ingredients
- 2 Sweet Potatoes
- 6 Tortillas
- ⅓ Cup Tahini
- 1 tbsp. Dried Cranberries
- 1 tbsp. Pumpkin Seeds
- 2 tbsp. Olive Oil Divided
- 1 ½ Cups Chickpeas
- Pinch Nutmeg
- 1 tsp. Paprika
- Pinch Chili Pepper
- 1 tsp. Cumin
- ½ tsp. Salt
- Pinch Cinnamon
- 3 Sprigs Parsley
- 3 Sprigs Fresh Thyme
Instructions
- Slice the sweet potatoes and toss with half the paprika, half the cumin, 1 tablespoon of olive oil, half the chopped thyme, and nutmeg.
- In a separate bowl, mix the chickpeas with the remaining olive oil, spices (remaining paprika, cumin), and chopped herbs.
- Spread the sweet potatoes and chickpeas on a baking sheet. Do not stir. Bake at 350°F for 20 minutes.
- Once baked, place the roasted sweet potatoes on a tortilla, top with roasted chickpeas, sprinkle with cranberries and pumpkin seeds, and add a sprig of parsley. Drizzle the mixture over, roll up the tortilla, and optionally tie it as shown in the image. Serve and enjoy!