Roasted Chickpea Wraps With Sweet Potato
These Roasted Chickpea Wraps with Sweet Potato are the perfect balance of savory and crunchy! Packed with flavor, they’re quick to make and absolutely delicious for lunch or dinner.
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!
Notes
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.
Nutrition
Calories: 374kcalCarbohydrates: 47gProtein: 11gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.002gSodium: 432mgPotassium: 532mgFiber: 8gSugar: 8gVitamin A: 11189IUVitamin C: 4mgCalcium: 119mgIron: 4mg
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