Sweet Potato Chickpea Protein Wrap
Experience the delightful flavors of the Sweet Potato Chickpea Protein Wrap, a nourishing and satisfying meal perfect for any occasion. This wrap combines roasted sweet potatoes and hearty chickpeas, delivering a punch of plant-based protein that’s both filling and delicious. Topped with a creamy tahini sauce, this vibrant wrap is not only easy to prepare but also versatile enough for lunch, dinner, or meal prep. Enjoy the wholesome blend of textures and tastes in every bite!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 large sweet potato, peeled and cubed
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper, to taste
- 4 whole wheat or spinach wraps
- 1 cup baby spinach or mixed greens
- 1/4 red onion, thinly sliced
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 teaspoon maple syrup or honey
- 2 tablespoons water (to thin)
- Pinch of salt
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a mixing bowl, toss sweet potato cubes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper. Spread them on the prepared baking sheet.
- Roast for 20–25 minutes until golden brown and tender, stirring halfway through.
- For the sauce, whisk together tahini, lemon juice, maple syrup (or honey), water, and salt in a small bowl until smooth.
- Warm the wraps slightly. Layer each with baby spinach or mixed greens followed by roasted sweet potato-chickpea mix and sliced onion.
- Drizzle with tahini sauce, wrap tightly, and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg