Description
A delicious and nutritious wrap made with roasted sweet potatoes and chickpeas, drizzled with a creamy peanut butter-tahini sauce.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cubed
- 1 can (400 g) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt and pepper to taste
- 2 tbsp natural peanut butter
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp soy sauce or tamari
- 1 tsp maple syrup
- 2–3 tbsp warm water (to thin)
- 4 large whole-grain or spinach wraps
- 1 cup baby spinach or kale
- ½ red onion, thinly sliced
- Fresh cilantro (optional)
Instructions
- Preheat oven to 200°C (400°F). Toss sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until golden and crisp.
- In a small bowl, whisk together peanut butter, tahini, lemon juice, soy sauce, and maple syrup. Add warm water gradually until creamy and pourable.
- Warm the wraps slightly for flexibility. Layer with spinach or kale, roasted sweet potatoes and chickpeas, and red onion. Drizzle generously with peanut butter–tahini sauce. Sprinkle with fresh cilantro if desired.
- Roll tightly and slice in half for serving.
Notes
- For more flavor, consider adding other roasted vegetables.
- This wrap can be made in advance and stored in the refrigerator.
- Ensure the wraps are warmed up before assembly for easier rolling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 wrap
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg