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Delicious and healthy sandwich ideas meal prep burrito filled with sweet potatoes, chickpeas, kale, and avocado.

Sweet Potato and Chickpea Wraps

These wraps are packed with flavor and nutrients, making them a great option for meal prep.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 3 wraps
Course: Lunch
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
  • ½ tsp salt
  • ¼ 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 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 bowl
  • Baking sheet
  • Wooden spoon
  • Pot
  • 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 on a lower rack, flipping halfway, until the “fries” are tender and have darkened in color on the outside.
  3. To the same bowl, add the chickpeas, remaining olive oil, paprika, curry powder and salt to taste. Pepper is optional. Mix so the chickpeas are coated in the spices. Pour the chickpeas onto another baking sheet and bake for 15 to 20 minutes on a middle or upper rack. They’ll be a little crispy and darker in color when they’re finished.
  4. Let the sweet potato and chickpeas cool down to room temperature.
  5. Meanwhile, bring 4 to 5 cups of water to boil and add a few big pinches of salt. Get a bowl of very cold water ready. When the water is boiling, carefully add the chopped kale and let it cook for 1 to 2 minutes, until it’s vibrantly green. Drain the water from the pot and transfer the kale to the bowl of cold water to stop it from cooking more. 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 down on a flat clean surface. Spread one-third of the hummus on the lower third of the wrap 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 lightly mashed chickpeas. Top it off with a layer of sliced radishes.
  8. To roll the wrap: Fold the bottom of the wrap over the filling. Then fold the two sides over the edges of the filling. Fold the wrap and filling completely over away from you. Adjust to tuck in the sides and keep rolling until you’re out of tortilla. 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 in the fridge until you’re ready to eat. These can be eaten cold, 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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