Bust out of the boring wrap rut with this savory combination: oven roasted sweet potatoes and chickpeas, with rocket pesto! Simple and healthy!

Serves: 4 Preparation time: 15′ Cooks in: 60′ Ready in: 1:15′

Ingredients

For the wraps
4 flour tortillas
4 tbsp sunflower or pumpkin seeds, toasted
4 tbsp cranberries
a few rocket leaves

For the sweet potatoes
2 large sweet potatoes
5 tbsp extra-virgin olive oil
1 tbsp fresh thyme, finely chopped
1/4 tsp cinnamon
salt, freshly ground black pepper

For the filling
200gr canned chickpeas, drained
5 tbsp extra-virgin olive oil
1/4 tsp cinnamon
1/4 tsp cumin
1/2 tsp paprika
salt, freshly ground black pepper

Method

Step 1
Wash, peel and slice sweet potatoes 1 cm thick. Toss potatoes with the rest of the ingredients in a bowl and bake in a pan lined with baking parchement at 200C for 20-25 or until tender and coloured.

Step 2
For the filling: Toss all ingredients in a bowl and bake in a pan lined with baking parchement at 200C for 20-25 or until tender and coloured.

Step 3
Brush tortillas with some rocket pesto and fill with sweet potatoes, chickpeas, sunflower seeds, cranberries, a few rocket leaves and wrap. Cut wraps in the middle and serve immediately with a salad on the side if you like.

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