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.
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.