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

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Rainbow Veggie Wraps

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