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Vegan Wraps

Posted on November 21st, 2022
Vegan thanksgiving wraps

Written By Sam Henselijn

Vegan Wraps. This Thanksgiving serve roasted sweet potatoes, crunchy chickpeas, and garlic-dill sauce wrapped within handmade garlic herb flatbreads! There’s no wrong time for this delicious entree or serve them as appetizers.

These 30-minute Vegan Thanksgiving Wraps are filling, wholesome, and hearty with the perfect blend of your favorite flavors! Try it!

Vegan thanksgiving wraps

For Sweet Potatoes Vegan Wraps

  • 2 big-sized (150 g each) sweet potatoes 
  • 1-tablespoon of avocado oil
  • 1 teaspoon of fresh thyme
  • Ground cinnamon, 1/4 teaspoon
  • ½  teaspoon of sea salt
  • 1 cayenne pepper, 1 pinch (optional)

For Chickpeas Vegan Wraps

  • 1 can of chickpeas, 15 ounces ( already washed clean, drained and dried thoroughly dried in a clean towel)
  • 1 tablespoon of avocado oil
  • 1 tsp of thyme, fresh or dried
  • 1 pinch of cinnamon powder
  • 1 teaspoon of cumin, ground
  • Smoked paprika, 1/2 teaspoon
  • ½ sprinkling teaspoon of sea salt

For Your Serving

  • 1 good pinch of ground cardamom and coriander each (optional)
  • 4 full  flatbreads 
  • Hummus with Garlic-Dill Sauce (optional)
  • Roasted pumpkin seeds or sunflower seeds 
  • Chopped dried cranberries, optional
  • Fresh parsley or arugula (optional)

Directions Vegan Wraps

  •  Set the oven to 400°Fahrenheit (204°C).
  1. Thoroughly clean and pat dry sweet potatoes before slicing, then cut into bite-sized rounds or chunks, leaving the skin on.
  2. Add the thyme, cinnamon, sea salt, cayenne, and avocado oil to a mixing bowl (optional). 
  3. Place in a single layer on a baking sheet after being coated with the coating.
  4. Combine the chickpeas, avocado oil, thyme, cinnamon, cumin, and dried chickpeas in the same mixing bowl including your optional choice of cardamom, coriander, paprika, and sea salt 
  5. 5. If there is room, toss to coat, then spread out on a baking sheet with the sweet potatoes.
  6. (Depending on the size of your baking sheet, you might need to use a second one to fit all of the chickpeas and potatoes).
  7. To ensure even baking, bake for a total of 25 minutes, stirring or flipping once at the 15-minute mark.
  8. When the potatoes and chickpeas are fork-tender, and the chickpeas are dried, somewhat crunchy, and golden brown; they are finished cooking so you can take them out of the oven, then leave them aside.
  9. If you’d be using toppings and dressing prepare them while you wait 
  10. After the chickpeas and potatoes are done baking, wrap the flatbread in a damp towel and reheat in the using a microwave for extra 30 seconds or a still-warm oven for 1-2 minutes for more softening
  11. To put each wrap together, add some sweet potatoes and chickpeas. 
  12. Add desired garnishes, such as arugula, pumpkin seeds, dried cranberries, and garlic-dill hummus sauce 

Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO

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