Chickpea Sweet Potato Wraps

Preheat oven 425*F.

Ingredients:

Roasting Chickpeas

On a foil lined quarter baking sheet add:

*1 can 15.5 ounces Chickpeas, drained, rinsed and dried with paper towels 

*1-2 tablespoon Extra Light Olive Oil

*1/2 of the below spice mix recipe

Toss together on baking sheet the chickpeas, olive oil and spices. Roast 425*F.  for 20-25 minutes or until desired crunchiness. Toss every 10 minutes of roasting time.

Spice Mix:  Mix together in a bowl, then divide mix adding 1/2 to chickpeas and 1/2 sweet potatoes

Ingredients:

*1 teaspoon Garlic Powder

*2 teaspoon Onion Powder

*1/4 teaspoon Chipotle Chili Powder

*1/8 to 1/4 teaspoon Chili Powder

*1/4 teaspoon Paprika

*1/8 teaspoon Cumin

*1/8 teaspoon Cinnamon, Ceylon preferred 

*Salt and fresh ground Black Pepper to taste

Instructions: 

Mix together in a bowl, garlic powder, onion powder, chipotle powder, chili powder, paprika, cumin, cinnamon, salt and pepper. Then divide spice mix adding 1/2 to chickpeas and 1/2 sweet potatoes

Sweet Potatoes 

On a foil lined 1/2 baking sheet 

Ingredients:

*2 to 3 medium/small Sweet Potatoes, peeled and cubed

*2-3 tablespoons Extra Light Olive Oil

*1/2 of the spice mix recipe above.

Directions:

Toss together on baking sheet the sweet potatoes, olive oil and spices. Roast 425*F.  for 20-25 minutes or until desired crunchiness.

Remaining Ingredients:

*Soft Tortilla, like Ole Mexican Foods Wellness!  (12.5-ounce Spinach and Herbs, 8 count or favorite soft tortillas.)

*1 bag Broccoli Slaw or Cabbage Slaw. Note:  I like to sauté in 2 tablespoons extra olive oil, 2 tablespoons dried onions and add the salt and pepper and red pepper flakes on medium heat for about 1 to 2 minutes, you still want the vegetables to be crunchy. Also, add 2 tablespoons Nutritional Yeast.

*1 can 15.5-ounce Black Beans, rinsed and drained, for extra protein, optional

*2 Avocados, Sliced

*Fat Free Cheese or your Favorite Cheese, optional

*Miracle Whip or Mustard or dressing of choice

*Salt and Pepper to taste

*Red Pepper flakes, optional to taste

*Foil wrappers, optional

Making Wraps:

Makes 8 to 12 wraps depending on how full you fill them.

Lay out tortillas and begin to layer (start with spreading on dressing or I added it last) chickpeas, sweet potatoes, broccoli or cabbage slaw, cheese, black beans and avocado slices, add dressing of choice.  Repeat for each wrap.  Serve warm or cold.

Note: I like to wrap them in foil keep them in the fridge in an airtight container. Eat leftovers within 3 days.

Enjoy!

Lindy