Wraps are always a favorite in my kitchen, and this time around I wrapped up some slightly spicy roasted sweet potatoes and chickpeas served along with a tangy tahini lemon sauce. They don't take very long to make at all. Once the chickpeas are boiled, everything gets tossed together with aromatic spices and then popped into the oven. The sauce is easily whipped up while the vegetables and chickpeas are roasting.
I admit that I didn't make my own flat breads this time around but purchased pitas from the store instead. I would however recommend making some homemade tortillas to go along with this scrumptious mixture of goodness. It is so good, you don't even need to serve in a wrap. If preferred, serve over a bed of salad greens or rice.
|Vegetarian Sweet Potato Wraps with Crispy Chickpeas|
|Recipe by Lisa Turner|
Adapted from Minimalist Baker
Published on December 3, 2015
Tender sweet potatoes roasted with chickpeas and aromatic spices, stuffed in a wrap and drizzled with a delicious tangy lemon and tahini sauce
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I'm sharing this recipe with Jacqueline's Meat Free Mondays weekly event. This is also my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes, started by Susan of The Well Seasoned Cook, now administered by me and kindly hosted this month by PJ of Seduce Your Tastebuds.
Other wraps and sandwiches to enjoy from Lisa's Kitchen:
Chickpea Quinoa Vegetable Wraps
Mung Dal Chila Paneer Wraps
Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce
Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto
Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal