Wraps seem to be out of fashion, even though the low-carb craze has died down. I’ve had some terrible tortillas from food courts and cafeterias, but I love to make a gourmet wrap at home.
If you want a fully wrapped, easily transportable sandwich, you need to use extra-large, burrito-sized tortillas for this recipe. I used medium-sized tortillas, which meant the ends weren’t big enough to be folded in. Either way, the taste is the same, so use what you’ve got.
This was my first time roasting chickpeas. The crunchy outsides make a welcome addition to the sandwich. I don’t think I’d snack on these alone, but here they combine with sliced apples and sweet potatoes to make a creamy, sweeter-than-normal lunch. I will definitely make these wraps again!
- 1 15-oz can chickpeas
- onion powder
- ground coriander
- dried oregano
- 1 small sweet potato
- 1 tbsp warm water
- 2 large whole-wheat tortillas (gluten free if desired)
- 1 Gala or Braeburn apple, thinly sliced
- baby spinach, arugula, or other salad greens
- Preheat the oven to 425 degrees. Rinse the chickpeas and dry on a paper towel. Remove any loose skins.
- Line a baking sheet with foil and olive oil spray. Add the chickpeas in a single layer and spray to coat lightly with olive oil. Sprinkle with salt, onion powder, coriander, and oregano to taste. Bake for 15 minutes.
- Shake the pan and bake for another 15 minutes.
- Meanwhile, wash the sweet potato and prick it several times with a fork. Microwave on a plate for 6 minutes; then flip and microwave for 7 minutes on the other side.
- Once the sweet potato cools, use a knife to remove the skin, and mash the insides with a fork. Add salt to taste and the water. Mix, adding a bit more water until the mixture is easily spreadable with a fork.
- Heat each tortilla in the microwave for 40 seconds. Spread with sweet potato mash and top with roasted chickpeas. Add apple slices and greens, wrap it up, and enjoy!