Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C).
- Toss the chopped sweet potato with half of the olive oil, cinnamon, cumin, salt, and pepper. Spread in a single layer on a baking sheet. Bake for 30 to 35 minutes, flipping halfway, until tender and browned.
- In the same bowl, toss the chickpeas with the remaining olive oil, paprika, curry powder, and salt. Spread on another baking sheet and bake for 15 to 20 minutes until crispy and darker.
- Let the sweet potato and chickpeas cool to room temperature.
- Bring 4 to 5 cups of water to a boil with a few pinches of salt. Prepare a bowl of ice water. Add the chopped kale to the boiling water for 1 to 2 minutes until vibrantly green. Drain and immediately transfer to the ice water to stop cooking. Drain again and pat dry with a kitchen towel.
- Mash the avocado in a bowl with half of the lemon juice and a pinch of salt. Gently mash the cooked chickpeas in another bowl with the remaining lemon juice.
- To assemble, lay a tortilla flat. Spread one-third of the hummus on the lower third. Layer with one-third of the kale, sweet potatoes, mashed avocado, mashed chickpeas, and sliced radishes.
- Fold the bottom of the tortilla over the filling. Fold in the sides, then roll the wrap away from you, tucking in the sides as you go. Repeat for the remaining two wraps.
Notes
These wraps can be stored in an airtight container in the fridge for up to four days. They are not freezer friendly. Eat cold, at room temperature, or warmed in the microwave or on the stove. If using gluten-free wraps, store the filling and tortillas separately and assemble just before eating, as gluten-free tortillas may break when stored overnight.