These 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!
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 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 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.
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Sweet Potato Chickpea BBQ Wraps
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.
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)
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.
Recipe 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!
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!