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Two halves of a healthy breakfast burrito filled with scrambled eggs, sweet potatoes, kale, and avocado. Part of sandwich ideas recipes meal prep.

Sweet Potato and Chickpea Wraps

These wraps are packed with flavor and nutrients, making them a perfect meal prep option for busy individuals. They combine roasted sweet potatoes, spiced chickpeas, fresh kale, creamy avocado, and crunchy radishes, all wrapped in a soft tortilla with hummus.
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Prep Time 25 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 3 wraps
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes
  • 1 sweet potato sweet potato chopped into thick fries
  • 1 tbsp olive oil divided
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
For the Chickpeas
  • 1 15-oz can chickpeas rinsed and drained
  • 1 tbsp olive oil remaining
  • 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
  • to taste hot sauce optional for serving

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Pot
  • Strainer
  • Kitchen towel

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, combine the chopped sweet potato, half of the olive oil, cinnamon, cumin, salt, and pepper. Mix well. Spread the sweet potato in a single layer on a baking sheet. Bake for 30 to 35 minutes, flipping halfway, until tender and browned.
  3. In the same bowl, combine the chickpeas, remaining olive oil, paprika, curry powder, and salt. Mix to coat the chickpeas. Spread on another baking sheet and bake for 15 to 20 minutes until crispy and darker in color.
  4. Let the sweet potato and chickpeas cool to room temperature.
  5. Meanwhile, bring 4 to 5 cups of water to a boil with a pinch of salt. Prepare a bowl of ice water. Add the chopped kale to the boiling water for 1 to 2 minutes until vibrantly green. Drain and immediately transfer to the ice water to stop the cooking. Drain the kale and pat it dry with a clean kitchen towel.
  6. Mash the avocado in a bowl with half of the lemon juice and a pinch of salt. In another bowl, gently mash the cooked chickpeas with the remaining lemon juice.
  7. To assemble, lay a tortilla flat. Spread one-third of the hummus horizontally on the lower third of the tortilla. Layer one-third of the kale over the hummus, followed by an even layer of sweet potatoes. Add one-third of the mashed avocado, then one-third of the mashed chickpeas. Top with sliced radishes.
  8. To roll the wrap, fold the bottom edge over the filling. Fold the sides inward, then roll the wrap away from you, tucking in the sides as you go. Repeat for the remaining two wraps.

Notes

These wraps can be stored in an airtight container in the fridge for up to four days. They are not freezer friendly. Eat cold, at room temperature, or warmed in the microwave or on the stove. If using gluten-free wraps, store the filling and tortillas separately and assemble just before eating, as gluten-free tortillas can break when stored overnight.

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