Sweet Potato Chickpea Protein Wrap (Printable Version)
# What You Need:
→ Roasted Veggie Base
01 -
2 medium sweet potatoes, peeled and cubed
02 -
1 can (400 g) chickpeas, drained and rinsed
03 -
2 tbsp olive oil
04 -
1 tsp smoked paprika
05 -
½ tsp cumin
06 -
Salt and pepper to taste
→ Peanut Butter–Tahini Sauce
07 -
2 tbsp natural peanut butter
08 -
2 tbsp tahini
09 -
1 tbsp lemon juice
10 -
1 tbsp soy sauce or tamari
11 -
1 tsp maple syrup
12 -
2–3 tbsp warm water (to thin)
→ Assembly
13 -
4 large whole-grain or spinach wraps
14 -
1 cup baby spinach or kale
15 -
½ red onion, thinly sliced
16 -
Fresh cilantro (optional)
# Steps to Follow:
01 -
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.
02 -
In a small bowl, whisk together peanut butter, tahini, lemon juice, soy sauce, and maple syrup. Add warm water gradually until creamy and pourable.
03 -
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.
04 -
Roll tightly and slice in half for serving.
# Additional Notes:
01 -
Store filling and sauce separately for meal prep. Assemble wraps fresh when ready.
02 -
Swap peanut butter for almond butter if preferred.
03 -
Add avocado slices for extra creaminess.