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Discover the perfect blend of flavors and nutrients with our Spiced Roasted Sweet Potato Chickpea Wraps. This wholesome recipe not only offers a satisfying meal but also highlights the versatility of sweet potatoes and chickpeas. Packed with protein, fiber, and vibrant spices, these wraps are ideal for a quick lunch or dinner option. The combination of roasted sweet potatoes and chickpeas creates a symphony of textures and flavors, making each bite a delightful experience. In this article, we will explore the nutritional benefits of the ingredients, the cooking process, and how to assemble these delicious wraps for maximum enjoyment.

Roasted Sweet Potato Chickpea Wrap

Elevate your meal prep with our Spiced Roasted Sweet Potato Chickpea Wraps! This delicious recipe combines the vibrant flavors of roasted sweet potatoes and chickpeas with wholesome spices, offering a satisfying balance of protein and fiber. Perfect for a quick lunch or dinner, these wraps are easy to assemble and packed with nutrients. Discover the joys of cooking with fresh ingredients and enjoy a meal that's as nutritious as it is flavorful. Your taste buds will thank you!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) chickpeas, drained and rinsed thoroughly

2 tablespoons extra virgin olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper (optional, for added heat)

4 large whole wheat or spinach wraps

1 cup fresh baby spinach or mixed salad greens

1/2 ripe avocado, sliced

1/4 cup tahini sauce or hummus for spreading

Fresh lemon juice, for drizzling

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C). This ensures the sweet potatoes and chickpeas roast perfectly.

    Prepare the Sweet Potatoes and Chickpeas: In a large mixing bowl, combine the diced sweet potatoes and rinsed chickpeas. Drizzle the olive oil over them, then add the smoked paprika, ground cumin, garlic powder, sea salt, black pepper, and cayenne pepper (if using). Toss the mixture well until all the ingredients are evenly coated with the seasonings.

      Roast: Spread the sweet potato and chickpea mixture out evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until the sweet potatoes are tender and golden brown, stirring the mixture halfway through to ensure even cooking.

        Warm the Wraps: While the sweet potatoes and chickpeas are roasting, place the wraps on a skillet over low heat. Warm them for about 1-2 minutes on each side until they are soft and pliable. Once warmed, remove the wraps from the skillet and set aside.

          Assemble the Wraps: Take one warm wrap and spread a generous layer of tahini sauce or hummus in the center. Layer on a handful of fresh spinach or mixed greens, followed by a scoop of the roasted sweet potato and chickpea mixture. Top this with slices of avocado and a light drizzle of fresh lemon juice for brightness.

            Wrap It Up: To wrap, fold in the sides of the wrap first, then roll it tightly from the bottom upwards to enclose all the filling. Repeat this process for the remaining wraps.

              Serve: Slice the wraps in half if desired for easier handling, and serve immediately while warm. Enjoy this wholesome and flavorful meal that’s packed with nutrients!

                Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                  Optional Presentation Tips: Arrange the wraps on a serving platter, garnish with additional lemon wedges on the side and a sprinkle of fresh herbs for a pop of color.