Name: Rainbow Veggie Wraps
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 large sweet potato, peeled and diced; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 19-ounce can chickpeas, drained and rinsed; 1 clove garlic, minced; 1 teaspoon curry powder; 2 beets, peeled and grated on the large holes of a box grater; 2 tablespoons fresh lemon juice; 4 large spinach or sun-dried tomato wraps; 1/2 cup prepared baba ganoush; 6 to 8 romaine heart leaves, torn into large pieces; 1/2 cup packed fresh cilantro; Whole-grain chips, for serving

Directions

Preheat the oven to 425˚F. Toss the sweet potato with 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Roast until tender and browned, about 15 minutes.
Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the chickpeas, garlic and curry powder and cook, stirring, until the chickpeas are warmed through and golden, 2 to 4 minutes; season with salt and pepper. Stir together the grated beets and lemon juice in a medium bowl and season with salt and pepper.
Lay the wraps flat on a clean surface. Spread 2 tablespoons baba ganoush in the center of each wrap. Layer the chickpeas, sweet potato, beets, romaine and cilantro in the center of each wrap. Fold in 1 inch of the sides, then fold the bottom flap over the filling and roll up the wraps. Cut in half and serve with chips.

Photograph by Andrew Purcell

Rainbow Veggie Wraps

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