Healthy Sweet Potato Hummus Wraps

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 4-6

Nutritional value per serving:

Serving size: 1 of 8
Calories 276, total fat 8 G., saturated fats 1 G., proteins 15 G., carbohydrates 38 G., fiber 7 G., cholesterol 18 mg, sodium 737 mg, sugar 7 G.

Why not give traditional hummus a new twist? Baked sweet potatoes are a perfect choice. Their soft texture pairs beautifully with chickpea puree, making them a great spread for delicious and healthy wraps that will keep you full and energized. Wrap some smoked turkey breast, fresh cucumber, bell peppers, and lettuce in a whole-grain tortilla or pita bread along with the hummus. Cut the wraps into rolls, and enjoy! Pack them in a container and take them with you to a picnic, school, or work. Or serve them as an appetizer at a family party.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sweet potato hummus

2 sweet potatoes
1 can (425 g) canned chickpeas, rinsed
2 tablespoons freshly squeezed lemon juice
2 tbsp. tahini
1 clove garlic, peeled
1 tbsp extra-virgin olive oil
1 tsp. coarse salt
Freshly ground black pepper

Wraps

4 whole grain wheat tortillas, 20cm in diameter.
1 head of lettuce
350 g thin slices of smoked turkey breast
1 cucumber, thinly sliced
1 red bell pepper, thinly sliced

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, chickpeas, lemon juice, tahini, garlic, black pepper, tortilla, leaf lettuce, lettuce, turkey, cucumbers, sweet pepper

Cooking the dish according to the recipe:

Sweet Potato Hummus:

Preheat oven to 200°C.
Wrap both sweet potatoes in foil. Place the package on a baking sheet. Bake until the sweet potatoes are very tender, about 45 minutes. Let cool, then peel the potatoes. Remove the skins and set aside the sweet potato flesh for hummus.

Combine the chickpeas, sweet potato, lemon juice, tahini, and garlic in the bowl of a large food processor. Process until smooth, 1-2 minutes. With the processor running, drizzle the hummus with olive oil. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for 1-2 weeks.
Wraps:

Place 1 tortilla on a work surface. Spread about 2 tablespoons of sweet potato hummus on it, leaving about 2 cm from the edges.
Lay 3 lettuce leaves overlapping each other on one half of the tortilla. Place 3 slices of smoked turkey breast on top of the lettuce leaves, slightly overlapping them. Place the cucumber and red bell pepper in a 2-cm log down the center of the turkey breast. Sprinkle with salt and freshly ground black pepper.
Starting with the half of the tortilla covered with turkey and vegetables, roll it up like a burrito to form a tight roll.
Repeat to make 3 more wraps. Slice each wrap into eight 2.5 cm thick rolls (like sushi). Serve chilled, cut side up.