Community recipe
Smoky Sweet Potato and Chickpea Wraps with Lime Crunch
Roasted sweet potatoes and crisp-edged chickpeas meet a bright, crunchy cabbage slaw and garlicky lime yogurt in warm tortillas. An easy, satisfying meatless dinner for four.
- Serves
- 4
- Prep
- 20 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 600 g sweet potatos
- 425 g canned chickpeas
- 2 tbsp olive oils
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.75 tsp kosher salt
- 0.25 tsp ground black pepper
- 200 g red cabbages
- 1 carrot
- 1 lime
- 0.25 tsp kosher salt
- 1 garlic clove
- 180 g plain greek yogurt
- 4 large flour tortillas
Make it
Instructions
- 01
Preheat the oven and line the pan
Set an oven rack in the middle position and preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper, leaving the sides unobstructed. Set out a colander, a clean towel, a large bowl, and a spatula. | Why: Lining the pan before adding food prevents sticking, while the hot oven encourages browning.
- 02
Season and start roasting
Scrub, peel, and cut 600 g sweet potatoes into roughly ¾-inch cubes; pat dry. Drain 425 g canned chickpeas in the colander, rinse well, and pat thoroughly dry with the towel. In the large bowl, toss both with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, ¾ tsp kosher salt, and ¼ tsp ground black pepper. Spread in one layer on the parchment-lined baking sheet. Roast on the middle rack for 15 minutes; the edges should just begin to color. Leave the oven on. | Why: Drying the vegetables and legumes and spreading them out helps their edges crisp rather than steam.
- 03
Make the crunchy slaw while the pan roasts
Wash and dry 200 g red cabbage, 1 carrot, and 1 lime. Thinly shred the cabbage, discarding its hard core. Peel and coarsely grate the carrot. Cut the lime in half. Toss the shredded vegetables in a medium bowl with juice squeezed from one half and ¼ tsp kosher salt; keep the other half for the sauce. Let stand at room temperature while the pan roasts, about 10 minutes, stirring once. The vegetables should soften slightly but remain crisp. | Why: A brief citrus-and-salt rest seasons the slaw without sacrificing its crunch.
- 04
Turn the roast and finish cooking
When the first 15 minutes of roasting are up, carefully take out the baking sheet and turn the contents with the spatula. Return the sheet to the oven and roast another 12–15 minutes, until the cubes are tender when pierced and browned at the edges, and the legumes look dry and lightly crisp. Remove the sheet and switch off the oven; let the filling stand on the sheet for 2 minutes. | Why: Turning exposes new surfaces to the hot pan, and the short rest lets steam escape before assembly.
- 05
Whisk the lime yogurt
While the second roast is underway, peel and finely grate 1 garlic clove into a small bowl. Add 180 g plain Greek yogurt and squeeze in the reserved citrus half, removing any seeds. Stir until smooth and spoonable, about 1 minute. The sauce should taste bright and lightly garlicky. | Why: A cool, tangy sauce balances the smoky filling and lightly salted slaw.
- 06
Warm the tortillas and serve
After the sheet comes out of the oven, set a dry skillet over medium heat for 1 minute. Warm 4 large flour tortillas, one at a time, for 20–30 seconds per side, until flexible and lightly spotted; stack under a clean towel as they finish. Divide the roasted filling and slaw evenly among them, spoon the sauce over each, fold in the sides, and roll snugly. Serve immediately, while the filling is warm and the slaw is crisp. | Why: Warm tortillas fold without cracking, and assembling at the last moment preserves contrasting textures.
