Chickpea and Sweet Potato Wrap
These tasty wraps are great for lunch on the go. The filling can also be used for salads, or served with cooked rice as a rice pot.
Credited to: Coeliac UK
Kcal: 374.6
Difficulty: Pretty easy
Serves 4
10 mins prep
20 mins cooking time
Ingredients
- 2 tbsp oil
- 2 sweet potatoes, 1 cm diced
- 1 tsp garlic puree
- 1 tsp smoked paprika
- 1 can chickpeas, drained and rinsed
- 4 gluten free wraps*
- 2 tomatoes, chopped
- 50g fresh spinach or salad, washed
- 60ml mayonnaise
Notes: *Check Coeliac UK's Food and Drink Information for suitable products
Method
- Preheat the oven to 180°C
- Add the oil to an oven tray. Now add the diced sweetpotato, garlic, and paprika,and stir to coat. Then place in the oven for 15 minutes.
- Add the chickpeas and roast for a further 5 minutes. Remove from the oven and allow to cool.
- To build the wrap, spread mayonnaise over the bread, top with the roasted sweet potato and chickpeas, diced tomato and finish with the fresh spinach. Fold in the side, roll and enjoy!
Nutritional information per serving
Kcal
374.6
Fat
14g
Carbs
55g
Protein
7.5g
Fibre
8.6g
Sugars
8.3g
