These Vegan Sweet Potato Chickpea BBQ Wraps are loaded with wholesome whole foods, plant-based protein, healthy carbs and amazing flavor! The homemade BBQ sauce, spicy poblano peppers and sweet potatoes are the perfect veggies alongside the chickpeas. So much flavor and texture for a delicious lunch or dinner!
VEGAN SWEET POTATO CHICKPEA BBQ WRAPS
I pretty much have been eating these wraps for lunch almost daily probably for the last couple of months and finally decided to share them because they are SO GOOD. This combines my favorite foods. Sweet potatoes are my very favorite food. Not only because they are delicious, but because they are packed full o vitamins and nutrition. They are so good for you. Chickpeas I eat multiple times a week because I love their protein content and texture. Plus, they are such a plain flavor, they take and absorb sauces and spices beautifully.
Poblano peppers are spicy and full of flavor, so they add a wonderful kick to these wraps. Just a touch though, it doesn’t overpower them at all. Combined with the sweet red onions, these 2 veggies go fantastic with the sweet potatoes and chickpeas. The chickpeas are cooked in my barbecue sauce, which is a key component to flavor and moisture.
For an added bonus of exceptional flavor. Did I say exceptional flavor?? Oh yes, I did. I drizzle some of my homemade Best Vegan Caesar Dressing on the wraps and oh my goodness gracious, it just takes them to another level. They are fantastic without it, of course, but that tangy salty bite from the dressing just makes these the yummiest wraps on the planet, haha.
INGREDIENTS NEEDED
- Sweet potatoes
- Chickpeas
- Sweet Corn
- Poblano peppers
- Red onion
- Nuts or seeds of choice: I like to add nuts or seeds for a tiny bit of crunch, which is a lovely surprise when you are eating the wrap. Use whatever you like the most. I’ve tried several nuts and seeds and by far, I found sunflower seeds to be the best. Toasted almonds are also good.
- BBQ sauce: I used my homemade Texas BBQ Sauce because it is fabulous, but feel free to use your favorite. Although, mine only takes about 10 minutes to make and is killer in these!
- Wraps: I used Lavash flatbread that I purchased from Sprouts. Trader Joe’s also sells these. They are a nice large size, which is perfect for stuffing all of the ingredients in. If you don’t want to use the flatbread, use any tortilla you like, but make sure to use the large ones! The regular size ones will be way too small to fit all the ingredients in and will spill out. Use wheat or if you need gluten-free, Food for Life brand sells brown rice tortillas.
- Caesar dressing: This is optional to drizzle on the wraps before rolling them up, but as I mentioned above, they add killer flavor to these wraps. The tangy, salty touch against all the veggies and sweet and smoky BBQ Sauce is just freaking delicious.
HOW TO MAKE VEGAN SWEET POTATO CHICKPEA BBQ WRAPS
Step 1: Make the sweet potatoes first. While they are baking, prepare the bbq sauce, as it takes only about 10 minutes.
Step 2: Cook the poblano peppers and red onion in a small amount of water with a good pinch of salt until tender, stirring often.
Step 3: Warm the can of chickpeas with 3/4 cup of the barbecue sauce over the stove for about 5 minutes, stirring often.
Step 4: Warm the corn either over the stove or in the microwave until hot.
Step 5: Assemble the wraps! To do this easily, follow my layering order here. This will ensure it isn’t a huge mess when you roll it up. Leave about an inch edge space before adding the ingredients, as well as a 1/2 inch along the sides. Otherwise it will ooze all out.
Spread some bbq sauce, 2 to 3 tablespoons worth, onto the wrap and place the bbq chickpeas on top of the sauce, a couple of spoonfuls or so. Next, add the sweet potatoes, then corn, then poblano and onion mixture and then seeds or nuts of choice. Just keep each row roughly the same amount. Roll them up tightly (they will be fat!) and devour!
You can also place a toothpick in the center of them while assembling multiple wraps, to secure them more, if desired.
TIPS TO MAKE THESE WRAPS EASY
- There are a few steps involved in these since you need to cook each ingredient. If you have the time, great, but if not, I would suggest cooking the sweet potatoes the day before you want to eat these. Just add the cooked sweet potatoes to a container in the fridge over night and briefly warm them up before adding to the wraps. Do not worry about texture issues, they are going in a wrap anyways with sauce and work perfectly reheated. I’ve done this many times.
- I would also make the BBQ sauce the day before if desired to save time, as it takes just 10 minutes and can be ready to go any time you want to make these wraps. You will be heating it anyways to heat the chickpeas, so if it’s already made, it saves a step on assembly day.
FREEZING TIPS
You can freeze these sweet potato vegan chickpea bbq wraps, yay! Just wrap any remaining wraps in plastic wrap or foil or simply place in a sealed container. When ready to eat, remove the plastic wrap and/or foil and place on a microwaveable safe plate. Cover with a paper towel and warm up for a couple of minutes OR wrap them in foil and heat in the oven at 400°F for about 30 minutes or so until warmed through. They need to be wrapped or the outside tortilla/flatbread will get excessively crunchy/hard.
MORE VEGAN BURRITOS and WRAPS RECIPES
If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!
Vegan Sweet Potato Chickpea BBQ Wraps
Ingredients
- 4 heaping cups (595g) peeled/chopped sweet potatoes, 1/2 inch pieces
- one 15oz can chickpeas, drained & rinsed
- 1 1/2 cups (165g) diced poblano pepper
- 1/2 cup (70g) finely chopped red onion
- 1 cup (130g) sweet corn
- 3/4 cup (180g) plus extra for spreading barbecue sauce (I used and recommend my Texas BBQ Sauce but your fave store-bought is fine
- few tablespoons nuts or seeds of choice (I found sunflower seeds to be my favorite here)
- 4 to 6 large Lavash flatbread or large burrito size tortillas (the small won't work here) I find my Lavash flatbread at Sprouts or Trader Joe's
DRIZZLE CAESAR DRESSING (Optional, but incredibly delicious to take it next level)
- Either this Vegan Caesar Dressing
- Or this Vegan Caesar Dressing
- I use this scale.
Instructions
- See my tips in the post to save time for these wraps. Things can be made the day before, if desired, like the sweet potatoes and bbq sauce and Caesar dressing.
- Preheat the oven to 415°F and line a sheet pan with parchment paper. Add the sweet potatoes and bake for 15 minutes, stir them around/flip over and roast another 15 minutes or until golden brown.
- While the potatoes are roasting, make the poblano and onion mixture. Add a pan to the stove over medium heat with a couple tablespoons of water. Once hot, add the poblano peppers, onion and 1/4 teaspoon salt. Saute around 5-8 minutes, stirring often, until tender and the water is gone. Add more water as needed to keep cooking. Just make sure all the water is gone before adding to the wraps.
- Add the chickpeas to a small pot with 3/4 cup of barbecue sauce over medium heat. Cook about 5 minutes until hot, stirring often, and it thickens a bit.
- Warm the corn either over the stove or in the microwave until hot.
- Assemble the wraps. To do this easily, follow my layering order photo reference within the post. This will ensure it isn't a huge mess after you roll it up. Leave about an inch edge space on both ends before adding the ingredients, as well as a 1/2 inch along the sides. Otherwise it will ooze all out.
- Spread some bbq sauce, 2 to 3 tablespoons worth, onto the wrap and place the bbq chickpeas on top of the sauce, a couple of spoonfuls or so. Next, add the sweet potatoes, then corn, then poblano and onion mixture and then seeds or nuts of choice. Just keep each row roughly the same amount. Drizzle with Caesar dressing (if using). Roll them up tightly (they will be fat!) and devour! You can also place a toothpick in the center of them while assembling multiple wraps, to secure them more, if desired.
Notes
- FREEZING INSTRUCTIONS: You can freeze these sweet potato chickpea bbq wraps! Just wrap any remaining wraps in plastic wrap or foil or simply place in a sealed container. When ready to eat, remove the plastic wrap and/or foil and place on a microwaveable safe plate. Cover with a paper towel and warm up for a couple of minutes OR wrap them in foil and heat in the oven at 400°F for about 30 minutes or so until warmed through. They need to be wrapped or the outside tortilla/flatbread will get excessively crunchy/hard.
- LOW-FAT OPTION: These are really low-fat if you leave off the nuts or seeds.
Wow!!! These look amazing!!! I’m going to make these for dinner tonight, but I have a question for ya: my husband doesn’t like sweet potatoes, crazy I know right, so can I make a pan of russets, peeled and chopped to same size as sweet potatoes and bake them together on the same heat setting for the same amount of time, or do the sweet potatoes take longer to cook? Thank you for this delicious looking recipe!!! =-)
Thank you so much Diane! Oh bummer! The sweet potatoes add a ton of flavor to the wraps. But you could try another potato instead, but of course the flavor will change a bit. But I’m sure they would still be delicious with all the other ingredients and using the sauces. Just be generous in spreading the bbq sauce on the wrap. Yes, about the same baking time, just keep an eye on them.
Ok WOWOWOWOWOW!!! I’ve been eating these for breakfast allllll week. Stored em in the freezer and pulled one out, put in toaster oven at work for about 25 mins, flipping half way through, while I got work done. They give me so much energy, don’t weight me down or bloat me, and taste amazing!!! I’ve been drizzling the homemade ranch seasoning-made-into-dressing over them. Thank you sooooo much for this recipe!!! It’s definitely a keeper, especially in the winter when I’m teaching snowboarding and need hella energy!!! 😉
This is amazing to hear Diane! Thank you so much for the fantastic review!!
I made these today! I am a total spice wimp so I only used one roasted poblano with two sweet peppers. Still delicious!
I made these last night for me and me toddler and they were YUM! I did a few tweaks to accommodate the ingredients I already had in, such as the BBQ sauce and I served in a pita with tahini dressing. I’m still drooling over them now 😂
Awesome Lucy! Yes, any bbq sauce you love will with! Tahini is so delicious and I often use it on sweet potatoes and chickpeas, too!
Hi, This recipe looks amazing. I was drawn to it by the vegan word, but when I checked the ingredients to make your BBQ sauce I noticed you use Worcestershire sauce which is not vegan. Granted it can be replaced by a totally vegan sauce but I found the name of the recipe misleading.
Thank you for sharing your recipe. Vegan or not I’ll be making it.
Hi Maria, it’s not misleading at all. I’ve literally have written right next to worcestershire that I use the vegan brand Annie’s….” (I buy a vegan one, Annie’s, from whole foods or sprouts)”. The recipe is vegan, that is why I shared it. These days, there is basically a vegan brand for everything in the stores. I’ve been vegan nearly 10 years, I ONLY post vegan recipes.
I made these last night. Yum! I’m glad I used 2 cans of chickpeas because they we so good. My first wrap got messy so after one I just put all ingredients on a had sweet potato. Great flavors that I would never think to put together and yet they work so well.
I made these last night, so good! It was a great combination of flavors and I especially liked the addition of nuts. I used some toasted almonds. Thanks for the recipe!
Yay Michele, really glad to hear that! Yes, roasted almonds are so good in this too! That and the toasted sunflower seeds are my fave! I’ve tried pecans and walnuts too, but they didn’t taste nearly as good. Thanks so much for leaving a review!
What would you suggest serving these with? I plan to make them for dinner this week but I’m not sure what a good side or pairing would be. Can’t wait to try them- they look delish!
I don’t serve them with anything since wraps are pretty much a meal all on their own. They are loaded with the protein, carbs and veggies and a touch of fat and whole grain so it’s a full meal. They are extremely filling and large!
A great serving suggestion below would be a side of soup! My Tomato bisque would be great served alongside them. https://thevegan8.com/lazy-day-vegan-tomato-bisque/
OMG Brandi! The wraps are so delicious and super easy! I made them tonight and they were a huge hit in my house. To answer Leila above, I served ours with a side of spicy carrot soup. Thanks so much for the amazing recipe!
So very happy to hear that Denise! Thrilled they were a hit and that soup sounds like a great idea!
Brandi, this was full of flavor…and super filling. We loved it! Thanks for another winner.
That is so awesome to hear Sue, thank you so much for making them and letting me know!
These are absolutely amazing!!! I meal prep every Sunday for my week and these were easy and their are so many flavors! Super filing too! Thank you so much for the Recipe! Can’t wait to make more of your creations!
I’m so glad to hear you loved these so much Kristin!! Great to hear you used these for meal prep too, yay!
You did it again! Delicious! I made everything from scratch. The vegan Caesar dressing is the bomb! I used a can of fire roasted tomatoes for your Texas BBQ sauce and added the espresso powder. Fabulous! Wrapped all up and served tonight for dinner. Makes enough for leftovers tomorrow. Thx, Brandi. I always know that your recipes will be great.
Yay Lora! So amazing to hear this!! Glad you loved the bbq sauce and the Caesar dressing too, thank you so much for the amazing feedback!
Brandi this is absolutely GENIUS!!!! The flavor combination is an explosion of deliciousness! I inhaled this the second it was done! I just did one thing differently. I love roasted peppers, so I roasted the poblanos and onions in the oven after the sweet potatoes. I’m sure the stovetop method is great too! I loved the peppers roasted, and it worked great! This was the perfect pick me up on a gray February day! Or any other…
Aww thank you so much Heather for this incredible review!! I love roasted too, great idea! Thank you so much for making these and coming back to leave feedback, it always means so much to hear from you!
These are excellent!!! I believe its the Texas BBQ sauce that makes them so good.
So glad you loved these Valerie! Yes, I love my BBQ sauce recipe for these the most! So much better than store-bought! It combined with all the veggies and especially poblano and onion, makes for such a satisfying combo!
Just had these wraps for dinner…..they were so delicious!! My husband isn’t vegan and he was a BIG fan. I had some extra avocado slices and cilantro laying around, so I threw it on top; was good! Can’t wait to make this wrap again, thank you Brandi!! 🙂
That is amazing to hear Annie! SO happy you and hubby loved these!
These wraps are seriously one of the best things we have eaten in a long time. My husband and I aren’t vegan and are loving all your recipes. Your BBQ sauce recipe and the Caesar dressing to go on these are both divine. I love sweet potatoes and poblano as well as the addition of the sunflower seeds. After two underwhelming experiences at vegan restaurants, my husband has been reticent to try more vegan food. As soon as he bit into these tonight, he asked what other recipes you have and even said he’d be open to trying something with vegan cheese if it were your recipe. Thank you so much for this delicious creation. I’m making the chickpea mash with the Caesar dressing tomorrow. Can’t wait!
Aww yay, I loved reading this, thank you so much Marielena for this amazing review! I would definitely suggest my Best Vegan Queso and my Best Vegan Mozzarella! They are both so incredible and healthy and huge reader favorites!
Oh my goodness! Oh my goodness! Oh! My! Goodness!! I made this for dinner tonight after seeing Brandi rave about it. This BBQ wrap far exceeded my expectations. It’s so simple and so absolutely delicious. And definitely do not skip the Caesar dressing. That is what absolutely makes it. To be honest, BBQ Caesar may just become my new favorite sauce that I put on everything!! Great job, Brandi!! Thank you for sharing this!!
Yay Amanda!! I’m so very happy to hear this! Haha, I know right, the wraps are so good, but that Caesar just takes them to serious next level status! The combo with bbq sauce and Caesar I just decided to try on a chickpea sandwich for the first time last year on a whim and ever since I’ve loved it that’s why I knew they’d be good here, too!
Wow! I made these for a guy I’m dating that is not even remotely vegan- he loved them! So I used the vegan Cesar dressing and tossed it in a broccoli slaw mix to give it more crunch and a crisp cool coleslaw like texture. And of course, thinly sliced jalapeños. Absolutely incredible! I’ll keep bbq chickpeas in the fridge at all times now
Oh that is so amazing to hear Elle! So happy you and the guy you are dating loved them, too! Thank you so much for letting me know!!
Absolutely delicious combination of flavors, easy to make, and a wonderful vegetarian sandwich! As a bonus, Brandi, your recipes for the BBQ sauce and Cesar dressing are so versatile! Thanks again, and if I could, I’d give this one ten stars!
YUMMY!!! The combination of flavors here is soooo good. I made your bbq sauce and the first caesar dressing listed. Will be eating for lunch every day this week. Yesterday, I just ate the “filling” by itself because I forgot to take the tortilla to work with me. Today will actually wrap it up. Can’t wait! Thank you for such delicious recipes!
This is most delicious combination of flavors and textures. It’s been months since I’ve designated a new recipe a favorite, but this, oh my gosh! Well done!
Yay! Thrilled this has become your favorite Michelle!!
Do you know how much protein and calories are in this meal? Do you usually use this as a stand alone meal or pair with something else like a soup or salad?
Do you cook with sweet potatoes without oil? Just the plain potatoes in the oven?
Yes, correct. I do not use oil in my recipes. You are welcome to use oil if you want, but I don’t. In the end result, it is not needed anyways because it is mixed in with these wraps that have a ton of flavor and texture and the oil is unneeded calories.
Once again, you knocked it out of the park! All the components were delicious by themselves but put together were truly delicious. My 8 year old asked for them for lunch the next day and is in major love with your BBQ sauce. We used the recipe for the BBQ chickpea burgers; didn’t even check to see how much it differs from your Texas version. Either way, so good, thank you!
I made this for dinner tonight and the flavors were incredible. My husband even had seconds! Thank you for all your delicious recipes that keep me feeling good too. Definitely adding this to my repertoire!
That is so amazing to hear, thank you May!
I loved this! I didn’t find the peppers here in Switzerland, but even without them the wraps were incredibly tasty and delicious. Next times I might try with some different peppers. The chick peas and the sweet potatoes match perfectly, especially with the scrumptious BBQ sauce.
I also made your BBQ sauce,, but I had to improvise, as Worcester Sauce is nowhere to be found these days (supply from the UK is not coming, probably Corona related). so I added just half a spoon of soy sauce and I used pomegranate molasses ( the only one I found).
I’m new-ish to the vegan game (I’ve been a vegetarian for many years) and I really enjoy reading your recipes and texts and find inspiration and ideas. Thank you ::)
Many greetings from Zurich!
This is so tasty and easy to make! Because I’m extra extra lazy lol, I used pre-made BBQ sauce and threw the corn in with the pepper/onion mix to save time. LOVE the O-F dressing addition – a must! Thanks for another awesome, recipe! <3
Yummy! These were soooooo good! And yes I made both sauces and am glad I did! Unfortunately I only had blackstrap molasses, so I followed your advice and only used 1 tablespoon and added extra maple syrup. The sauce was still good, but definitely needed the extra sweetness. Prepped a few others for quick work lunches this week. Really great recipe and flavors.
I’m so happy you loved these Renee!
I had these for dinner tonight, and I must say that in the three months that I’ve been vegan, these wraps are without a doubt one of best things I’ve made! The flavor combo is just fantastic; your homemade barbecue sauce is delicious, and your vegan Caesar dressing takes the whole thing to the next level! These are going on repeat!
Why would you peel the sweet potatoes & throw out fiber & nutrients?? Why??
Because I cannot stand the texture of the skin of sweet potatoes, but if you want them, leave them! Easy to do!
Thank you for the inspiration. Made this recipe mostly, I didn’t have poblano’s and added avocado. Baked the spotato and onion together for 45 mins, reduced bbq chickpeas till sticky and added avocado to the wrap. The sticky bbq peas are important for flavor and texture. So YUM!