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Chickpea & Sweet Potato Fry Wraps

March 7, 2014

Preparation Time: about 8-10 minutes

Cooking Time: approximately 20-25 minutes

Serving Size: 1 wrap - Makes about 3-4 servings

Slices: 3 Slices on The Slice Plan


1 sweet potato (about 1 pound)

1-15 oz can chickpeas, drained and rinsed

½ onion, yellow, sliced

1 apple (fuji, gala, etc.), cut into slices

2 cups spinach leaves

4- 8" tortillas, whole wheat**

2 TB olive oil

¼ cup stock (vegetable or chicken)

2 tsp. tamari or soy sauce

1 TB lemon juice

1 tsp cumin

2 tsp smoked paprika

1 tsp thyme, dried

1 tsp garlic powder

1 tsp cayenne pepper

1 tsp kosher salt


Preheat oven to 400 degrees. Cut sweet potato in half lengthwise, then lay flat side down. Cut into ½ inch slices, then into ½ inch sticks. Toss in 1 TB olive oil, cumin, salt, half the cayenne, and half the garlic. Lay on baking sheet and bake 20-25 minutes until browned on all sides. Set aside.

In a sauté pan, add olive oil and onions over medium heat. Sauté until onions are softened, about 5-8 minutes. Add chickpeas and continue to cook until onions and chickpeas are browned, about 8-10 minutes. Combine stock, tamari/soy sauce, and lemon juice in separate bowl; add to mixture. Stir in paprika, thyme, and remaining garlic and cayenne. Cook until liquid is reduced to about 2 TB.

Turn-Out & Storage

To assemble wraps: place ¼ of the sweet potato fries on bottom of wrap, then top with ¼ of the chickpea mixture. Add a few apple slices and spinach, as desired. Make one large roll over all of the ingredients and tuck, continuing to roll tightly. Cut in half and serve warm.

**No wrap? Try making this into a delicious salad with extra spinach! You can also top the chickpea mixture over cooked farro, brown rice, or quinoa.

The chickpea mixture and sweet potato fries can be stored for up to 3 days under refrigeration.

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