Roasted chickpeas alone can tumble out of a wrap; sweet potato gives them something soft to sit against. Add shredded cabbage for crunch and lemon yogurt for a cool contrast.
Dry the chickpeas first
Pat drained chickpeas thoroughly dry before tossing with oil and spice. They brown better and do not turn soggy in the wrap. Warm the flatbread briefly so it bends without cracking.
Serving and storage
Keep components separate for meal prep and assemble just before eating. The roasted filling keeps three days refrigerated; reheat it in a skillet or oven to restore some crispness.
Keep the filling crisp and the wrap easy to roll
Dry the drained chickpeas well before roasting. Cut the sweet potato into small pieces of similar size so it can soften while the chickpeas brown. An overcrowded pan traps moisture instead of encouraging crisp edges.
Warm the flatbread before filling and leave space at the edges. Add the yogurt sauce just before eating: a wet filling left inside the wrap will gradually soften the bread and cabbage.
Can I pack these wraps for later?
Pack the bread, roasted filling, cabbage, and sauce separately when possible, then assemble before eating. This protects the texture. Follow safe refrigeration guidance for the cooked filling and yogurt sauce.
More recipes to try
- Maple Miso Tofu Rice Bowls with Roasted Broccoli
- Roasted Butternut Squash and Feta Salad with Pomegranate
Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates; use visual doneness cues and applicable food-safety guidance. The featured image is an illustrative representation.