Rainbow Veggie Wraps
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 18 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1101 milligrams
- Carbohydrates
- 69 grams
- Dietary Fiber
- 11 grams
- Sugar
- 14 grams
- Protein
- 14 grams
- Total: 30 min
- Active: 30 min
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.