These easy Vegan Wraps with Roasted Chickpeas are going to be your new favorite weeknight dinner or lunch on-the-go. They're healthy, packed with flavor, and you can meal prep them ahead of time.
This unique combination of crispy roasted za'atar chickpeas, with an umami-rich miso sweet potatoes, and a creamy zingy tzatziki sauce is addictively delicious. Now imagine this combo inside a toasty vegan wrap! It's no wonder that kids and adults both love this recipe. What's more, you only need nine budget-friendly ingredients to make them.
This quick and nutritious vegan wrap recipe was inspired by my 7-ingredient Easy Chickpea Wraps on this site, as well as this meal-prep friendly Curried Chickpea Salad.
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👩🏼🌾 Ingredients
- Za'atar (optional) is a Middle Eastern spice blend or herb mixture that is popular in various cuisines of the region. It has a unique and aromatic flavor profile that is earthy, tangy, and slightly citrusy. The traditional za'atar herb is a type of wild thyme, but due to its scarcity, other herbs such as oregano, marjoram, and thyme are often used as substitutes. The za'atar spice blend typically includes a combination of dried za'atar herb, sesame seeds, sumac (a tangy, reddish-purple spice), and salt.
- Mellow white miso, also known as shiro miso, is generally milder in flavor compared to other types of miso, such as red miso or barley miso. It is made from soybeans that have been fermented for a shorter period of time and typically contains a higher proportion of rice or barley koji, resulting in a lighter color and sweeter taste. Miso is a pantry staple in my house. I use it to flavor soups, dressings, marinades, and sauces.
- The creamy and tangy Vegan Tzatziki complements these vegan wraps perfectly. Plus, it takes just 5 minutes to make, and keeps for 4 to 5 days in the refrigerator. Use it in your favorite wraps, sandwiches, or as a dip.
See recipe card for quantities.
🍠 Substitutions
- Za'atar - instead of za'atar use dried spices or herbs you have on hand (paprika, garlic powder, oregano, thyme, basil)
- Sweet potato - use carrots to make the miso puree, or store-bought hummus instead
- Flatbreads - substitute the flatbreads with soft tortillas for your wrap, or change things up with a grain of your choice (quinoa, farro, brown rice)
- Cabbage - add grated red or green cabbage to these vegan wraps with roasted chickpeas for more nutrients and a welcomed crunch
- Tzatziki - use a different dressing of your choice
Try my Curried Cabbage Salad. It's a healthy alternative to vegan coleslaw and a complete meal. Or my Easy Oyster Mushroom Recipe for another delicious wrap idea!
Visit my Vegan Sandwich Recipes page for more easy and healthy sandwich, wrap, or toast ideas.
📖 Instructions
Step 1. Transfer the cut sweet potato to a large saucepan with water to cover by about 2-inches high. Bring the water to a gentle boil and cook over low heat for about 10 minutes, or until the sweet potato is just fork tender, but not mushy.
Step 2. Transfer the chickpeas to a large rimmed baking sheet. Drizzle with olive oil, and add the za’atar. Toss them until evenly coated. Bake for 15 minutes, tossing halfway. Change the oven setting to broil or grill and cook for about 2 minutes more, or until the desired crispiness.
Step 3. Drain the sweet potato and place the chunks in the canister of a food processor. Add the miso. Pulse until smooth and creamy, scraping down the sides as needed.
Step 4. Prepare the Easy Vegan Tzatziki. Warm the flatbreads and top them with a generous layer of the miso sweet potato, roasted chickpeas, grated cabbage, and a generous drizzle of tzatziki to complete your vegan wrap.
💡 Expert Tips
- Do not overcook the sweet potatoes or they will lose their flavor. Simmer over low heat until just fork tender. They should still have a bite to them.
- For extra crispy chickpeas: Remove excess moisture from the chickpeas by rubbing them with a towel, and spread them out in a single layer to roast. Broil at the end until the desired crispiness.
- Storage: Refrigerate any remaining sweet potato miso puree, roasted chickpeas, and Easy Vegan Tzatziki in three separate airtight containers for 4 todays.
🙋🏽♀️ Recipe FAQs
Make the three components, (miso sweet potatoes, roasted chickpeas, and vegan tzatziki), ahead of time. Refrigerate for 4 to 5 days. Warm the flatbreads, and chickpeas, in the oven for serving. Use a microwave or saucepan to warm the puréed sweet potatoes. Assemble for serving.
Yes! One Vegan Wrap with Roasted Chickpeas has 13 grams of plant-based protein. To increase the amount of protein, use a high-protein flatbread or tortilla, and consider using crumbled tofu or tempeh as well as or instead of chickpeas.
Sweet potatoes are high in beta-carotene as well as potassium, and gut-healthy dietary fiber. They also contain vitamin E, calcium, iron, and several other vitamins and minerals.
🍽 Related Recipes
👩🏽🍳 Made This Recipe?
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📖 Recipe
Vegan Wraps with Roasted Chickpeas
Ingredients
- 1 medium-large sweet potato peeled, and cut into 1 ½-inch pieces (bout 4 cups)
- 1 (15-ounce) can chickpeas drained, and rinsed (or 1 ½ cups cooked)
- 2 teaspoons za'atar seasoning or a mixture of dried herbs (oregano, thyme, basil)
- Salt to taste
- 2 tablespoons mellow white miso
- Easy Vegan Tzatziki
Optional for serving:
- 4 flatbreads or soft tortillas
- 1 ½ cups grated cabbage
Instructions
- Preheat the oven to 425ºF.
- Cook the sweet potato: Transfer the cut sweet potato to a large saucepan with water to cover by about 2-inches high. Bring the water to a gentle boil and cook over low heat for about 10 minutes, or until the sweet potato is just fork tender, but not mushy.
- Roast the chickpeas: Optional for extra crispy: Rub the chickpeas between the layers of a dish towel to remove excess moisture. You can also remove the skins at this time as desired.Transfer the chickpeas to a large rimmed baking sheet. Drizzle with olive oil, and add the za’atar. Toss the chickpeas until evenly coated. Bake for 15 minutes, tossing halfway. For more crispy, change the oven setting to broil or grill and cook for about 2 minutes more, or until the desired crispiness.
- Blend the sweet potato and miso: Drain the sweet potato and place the chunks in the canister of a food processor. Add the miso. Pulse until smooth and creamy, scraping down the sides as needed.
- Prepare the tzatziki (recipe linked in ingredients list)
- For serving: Warm the flatbreads in the oven. Top with a generous layer of the miso sweet potato, then add chickpeas, grated cabbage (if using), and a generous drizzle of tzatziki.
Notes
- Do not overcook the sweet potatoes or they will lose their flavor. Simmer over low heat until just fork tender. They should still have a bite to them.
- For extra crispy chickpeas: Remove excess moisture from the chickpeas by rubbing them with a towel, and spread them out in a single layer to roast. Broil at the end until the desired crispiness.
- Storage: Refrigerate any remaining sweet potato miso puree, roasted chickpeas, and Easy Vegan Tzatziki in three separate airtight containers for up 4 to 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Mangomama
I can't have miso (fermented foods are a migraine trigger for me)-- any thoughts on a substitute? THis looks delicious and I'd love to try it! TIA
Nisha Melvani
Try adding a drizzle of tamari to taste instead.
Melanie
This came across my Instagram reels and I simply had to try. Delicious! I’ve never made a tzatziki before too so I love to have a new skill now.
Nisha Melvani
I'm truly so happy to hear that! Thank you. So glad to teach something new.
Liz l
Wow!! This dish is really delicious. I usually make my own naan but tonight I used store bought. Fabulous! The taziki is a masterpiece, first time using cashew yogurt. This resulted in a wonderful consistency, much more spreadable than sour cream. I loved the miso flavor and crunch from the cabbage and chick peas. Awesome vegan dish!! Easy to make, lots of flavor!
Nisha Melvani
Made my day to read this! Thank you for taking the time to write such an in-depth review. Have a great day.
Primla Goddard
Love these chick peas wraps which work well with regular spices !
Nisha Melvani
I'm so glad you are enjoying them! Thank you.