Vegan Thanksgiving Wraps
- Preheat oven to 400 degrees F.
- Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.
- Add to a mixing bowl with grape seed oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.
- To the same mixing bowl, add rinsed, dried chickpeas, and grape seed oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).
- Toss to coat, then arrange on baking sheet with sweet potatoes where space permits. (Depending on size of baking sheet, you may need to use a second to accommodate all potatoes and chickpeas).
- Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You’ll know they’re done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.
- In the meantime, prepare toppings and dressing (if using).
- Once potatoes and chickpeas are finished baking, wrap flatbreads in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.
- To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Garlic-Dill Hummus Sauce (recipe link above).
- Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.
*To keep this recipe gluten free, sub the flatbreads for your favorite gluten free wrap or bread, or put everything atop a bed of salad greens.
Recipe and photos: Minimalist Baker