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.
- Sweet potatoes
- 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.
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
Vegan Sweet Potato Chickpea BBQ Wraps
- 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
- 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.
- 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.