Wholegrain wrap: 1 large (60g), Chickpeas (cooked): 100g (1/2 cup), Sweet potato: 100g (1 small, roasted, cubed), Spinach: 30g (1 cup), Red onion: 30g (1/4 cup, diced), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Cumin: 2g (1 tsp), Paprika: 2g (1 tsp), Coriander: 1g (1/2 tsp), Garlic: 3g (1 clove, minced), Olive oil: 5ml (1 tsp), Cilantro: 5g (1 tbsp, chopped), Black pepper: to taste
1. Roast sweet potato: Toss 100g cubed sweet potato with 5ml olive oil, 1g cumin, 1g paprika, and black pepper. Roast at 200°C (400°F) for 20-25 minutes until tender. 2. Prepare chickpeas: In a bowl, mix 100g chickpeas with remaining 1g cumin, 1g paprika, 1g coriander, and 3g minced garlic. 3. Make sauce: Whisk together 15g tahini and 10ml lemon juice. 4. Assemble wrap: Spread tahini sauce on 60g wholegrain wrap. 5. Layer ingredients: Add 30g spinach, roasted sweet potato, seasoned chickpeas, 30g diced red onion, and 5g chopped cilantro. 6. Finish: Roll tightly and slice in half diagonally.
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