Wraps are far superior to sandwiches if you ask me. Why? Because the filling is the star of the show and if you’re an expert, Chipotle-level wrapper like myself, you can fit twice as much filling into the tortilla and still manage to fold it up into a neat, spill-free bundle.
Over the years, I’ve found multiple ways to eat them for breakfast, lunch, and dinner. In college, a wrap with deli roast beef, melted American cheese, and a drizzle of ranch dressing was my go-to snack at any and all hours of the day. I just cringe at the thought of it. Not because it wasn’t totally delicious (especially after a night at the bar), but veggies weren’t exactly my jam back then.
So I’m making up for it now with this veggie-packed Sweet Potato, Chickpea, and Avocado Power Wrap. This beauty contains all kinds of fresh and colorful veggies wrapped up in a whole wheat tortilla. The vibrant, tangy flavor comes from the all-natural avocado chickpea mash that we heavily season with lemon juice.
On top of the avocado mixture, lies a pile of sightly caramelized roasted sweet potato cubes, crunchy red pepper strips, and a handful of spinach to add some bulk to the wrap because sad, flat, little wraps are a wrap-lovers nightmare.
If you’re into the meal prep thing, start a little wrap-making assembly line on Sunday. While your sweet potatoes are roasting, mix up the avocado chickpea spread, slice up the bell pepper, and portion out the spinach. From there, bring that tortilla down the line, filling it with all the veggie goodness. Pro tip: for an extra splash of zippy flavor, squeeze a little bit of lemon juice over all the veggies before wrapping everything up.
These wraps are filling, so a half wrap with a couple sides like fruit or nuts is plenty to keep you satisfied. You’ll have lunch or dinner ready-to-go for the next couple days.
Keep in mind that the tortillas tend to get a bit soggy after a couple of days in the fridge. You could also prep the wraps by preparing and portioning out the filling ingredients ahead of time and assembling the wraps the morning you plan to enjoy them. Here’s to healthy, vibrant, veggie-packed lunches for the entire week!
- 1 large sweet potato, peeled and chopped into cubes
- ½ tablespoon olive oil
- Salt and pepper
- 1 ripe avocado
- 2 lemons, divided
- 1 clove garlic, finely chopped
- ¼ cup finely chopped onion or shallot
- 1 can (15.5 ounces) chickpeas
- Salt and pepper
- 4 large whole wheat tortillas or wraps
- 1 red bell pepper, sliced into strips
- 3 cups greens (like kale or spinach)
- Roast the sweet potatoes: Preheat the oven to 400 degrees. Spread out the sweet potato cubes on a lined baking sheet. Drizzle olive oil over the potatoes, sprinkle with salt and pepper and toss to combine. Roast the sweet potato cubes for about 15 minutes or until tender and the edges are browned.
- Make the avocado chickpea spread: While the sweet potato is roasting, mash the avocado in a bowl. Squeeze in the juice of one lemon and add in the garlic and onion. Add in the chickpeas, roughly mashing them into the mixture. Season with salt and pepper to taste. Mix until thoroughly combined.
- Assemble the wraps: Spread the avocado mixture on each wrap. Layer equal portions of sweet potato cubes, red pepper strips, and greens over the avocado mixture. Squeeze some lemon juice over the top of everything. Roll up the wrap like a burrito and enjoy!