Sweet Potato Wrap

The perfect healthy lunch for winter! 

With sweet potatoes and chickpeas, these wraps will be your perfect make-ahead lunch option. 

You can make ahead on Sunday, then just enjoy warm or cold for lunch during the week.

Oh and it doesn’t hurt that they are super nourishing and delicious!

Don’t forget to save this recipe so you can find it later.

Here’s What You’ll Need

Sweet Potato Ingredients:

– 2 large sweet potatoes (150 grams each)

– 1 tbsp coconut or avocado oil

– 1 tsp fresh or dried thyme

– 1/4 tsp cinnamon powder

– 1/2 tsp, himalayan salt


Chickpea Ingredients:

– 1 15 oz can chickpeas

– 1 tbsp avocado or coconut oil

– 1 tsp cumin powder

– 1/2 tsp smoked paprika powder

– 1/2 tsp himalayan salt

– 1/8 tsp/pinch of coriander powder

Garlic Sage Hummus Sauce:

– water or unsweetened plant milk to thin

– 1/4 cup tahini (sesame butter)

– 2 tbsp, lemon juice

– 1 garlic clove, minced

– 1 tsp sage powder

– 1/4 tsp, himalayan salt to taste


– 1 gluten-free wrap

– 1/4 cup, garlic hummus sauce, see above

– 1/2 cup, sweet potatoes, see above

– 1/4 cup, chickpeas, see above

– 1/4 cup, arugula

– 2 tbsp, dried cranberries

– 2 tbsp, toasted pumpkin seeds


  1. Preheat the oven to 400 degrees 2. Slice potatoes into circular bite-sized rounds.
  2. In a large mixing bowl, whisk the oil together with the thyme, cinnamon and salt. Toss the potatoes to combine. 
  3. Arrange on a baking sheet.
  4. To the same mixing bowl you can add the chickpea oil and powders to combine with a whisk. Toss the chickpeas with the additional marinade to combine. 
  5. If space permits, you can arrange on the same baking sheet as the potatoes or separate. 
  6. Place potatoes and chickpeas in the oven and bake for a total of 25 minutes.
  7. Make sure to flip the potatoes at the 15 minute mark. Check that the potatoes are tender to the touch with a fork. Chickpeas should look golden brown and crisp.
  8. Remove from the oven, set aside and allow time to cool slightly before adding into the wrap.


  1. In a large mixing bowl, whisk together all ingredients with a whisk to combine. Use water or unsweetened plant milk of choice to reach desired consistency to use inside of the wrap. Make sure it is not too runny or it will leak from the inside and make the wrap too soggy on the inside.


Reach out to us, we can help.

Leave a Reply