Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the chopped sweet potato, half of the olive oil, cinnamon, cumin, salt, and pepper. Mix well. Spread the sweet potato in a single layer on a baking sheet. Bake for 30 to 35 minutes, flipping halfway, until tender and browned.
- In the same bowl, combine the chickpeas, remaining olive oil, paprika, curry powder, and salt. Mix to coat the chickpeas. Spread the chickpeas on another baking sheet and bake for 15 to 20 minutes until slightly crispy and darker in color.
- Let the sweet potato and chickpeas cool to room temperature.
- Meanwhile, bring 4 to 5 cups of water to a boil with a pinch of salt. Prepare a bowl of ice water. Add the chopped kale to the boiling water for 1 to 2 minutes until vibrantly green. Drain the kale and immediately transfer it to the ice water to stop the cooking. Drain the kale and pat it dry with a kitchen towel.
- Mash the avocado in a bowl with half of the lemon juice and a pinch of salt. In another bowl, gently mash the cooked chickpeas with the remaining lemon juice.
- To assemble the wraps, lay a tortilla flat. Spread one-third of the hummus horizontally on the lower third of the tortilla. Layer one-third of the kale over the hummus, followed by an even layer of sweet potatoes. Add one-third of the mashed avocado, then one-third of the mashed chickpeas. Top with sliced radishes.
- To roll the wrap, fold the bottom edge over the filling. Fold the sides inward, then roll the wrap away from you, tucking in the sides as you go. Repeat with the remaining tortillas and filling.
Notes
These wraps can be stored in an airtight container in the fridge for up to four days. They are not freezer friendly. Eat cold, at room temperature, or warmed in the microwave or on the stove. If using gluten-free wraps, store the filling and tortillas separately and assemble just before eating, as gluten-free tortillas can break when stored overnight.