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–+ servings
A delicious wrap filled with sweet potato, chickpeas, avocado, kale, and radish, perfect for sandwich ideas recipes meal prep.

Sweet Potato Chickpea Wraps

These wraps are packed with flavor and nutrients, making them a great option for a healthy lunch or meal prep.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 3 wraps
Course: Lunch, Meal Prep
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potato Fries
  • 1 sweet potato chopped into thick fries
  • 1 tbsp olive oil
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
For the Spiced Chickpeas
  • 1 15-oz can chickpeas rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1/4 tsp salt to taste
For the Wraps
  • 3 cups kale chopped
  • 1 large avocado pitted
  • 1 tbsp lemon juice divided
  • 3 large tortillas 10 inch
  • 1 cup hummus
  • 6 radishes chopped in half and sliced
  • 1 hot sauce optional for serving

Equipment

  • Oven
  • Mixing bowls
  • Baking sheets
  • Wooden spoon
  • Strainer
  • Kitchen towel

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. To a mixing bowl, add the chopped sweet potato, half of the olive oil, cinnamon, cumin, salt and pepper. Mix well. Pour the sweet potato onto a baking sheet and spread out the “fries” so they’re not touching each other. Bake for 30 to 35 minutes, flipping halfway, until tender and darkened.
  3. To the same bowl, add the chickpeas, remaining olive oil, paprika, curry powder and salt. Mix so the chickpeas are coated. Pour onto another baking sheet and bake for 15 to 20 minutes. They’ll be a little crispy and darker when finished.
  4. Let the sweet potato and chickpeas cool down to room temperature.
  5. Meanwhile, bring 4 to 5 cups of water to boil with a few pinches of salt. Prepare a bowl of very cold water with ice cubes. Add the chopped kale to the boiling water for 1 to 2 minutes, until vibrantly green. Drain the kale and transfer it to the cold water to stop the cooking. Lay a clean kitchen towel on the counter and spread the blanched kale on it to dry.
  6. Mash the avocado in a bowl. Add half of the lemon juice and a pinch of salt and mix. In another bowl, mash the cooked chickpeas gently. Add the remaining lemon juice and mix.
  7. Lay a tortilla on a flat surface. Spread one-third of the hummus on the lower third horizontally. Place one-third of the kale on the hummus, followed by an even layer of sweet potatoes. Add one-third of the mashed avocado on the potatoes, followed by one-third of the mashed chickpeas. Top with sliced radishes.
  8. To roll the wrap: Fold the bottom of the tortilla over the filling. Fold the two sides over the edges of the filling. Then, fold the wrap and filling completely over away from you. Adjust to tuck in the sides and continue rolling. Repeat to make all three wraps.

Notes

These wraps can last in the fridge for up to four days and are not freezer friendly. Store in an airtight container. They can be eaten cold, at room temperature, or warmed in the microwave or on the stove.
If you’re using gluten-free wraps, store the filling and tortillas separately and wrap right before you eat, as gluten-free tortillas tend to break when stored overnight as a wrap.

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