Sweet Potato Wrap
  • 2 medium sweet potatoes, about 2 pounds
  • 1 medium onion, sliced
  • 3 cups cooked chickpeas or 2-15 ounce cans
  • 1 medium apple
  • 2 teaspoons olive oil
  • 2 tablespoons water or broth
  • 2 tablespoons lemon juice
  • 2 teaspoons tamari or soy sauce
  • 1 ½ teaspoons smoked paprika
  • ¾ teaspoon dried thyme
  • cayenne pepper to taste
  • 1 tablespoon olive oil
  • 2 teaspoons water
  • pinch of salt
  • tortillas
  • spinach or other green



Chop up the sweet potatoes into pieces about the size of a quarter. I keep the skin on them. Place them in a steamer basket over a couple of inches of water on the stove and steam for about 15 minutes or until you can easily stab with a fork. Turn off the heat and keep them covered.

While the potatoes are steaming, slice the onion into strips. Warm up the 2 teaspoons of oil in a large skillet or wok over a medium-low heat and add the onions. Cook them until they start to brown, about 8 minutes.

Mix together the water, lemon juice, and tamari in a small glass. Add the chickpeas to the onions, mix well, and then add that small glass of liquid you just made. Cook for a minute or two until most of the liquid has evaporated. Add the herbs and spices and cook for another minute. Turn off the heat.

Put the steamed sweet potatoes in a large bowl and add the remaining oil, water, and salt. Gently mash. I usually keep it chunky.

Cut up the apple into little sticks. You can squeeze a little lemon juice on so they don’t brown.

Now you are ready to wrap all up. Smear some of the sweet potatoes on the tortilla, add the cooked chickpeas and onions, spinach or whatever greens you got, and some of the chopped up apple. The apple adds a delicious crunch. You could even add hummus to this if you wanted. There are no rules in the wrap game. Wrap it up and enjoy. Don’t have tortillas for a wrap? You could throw all of this in a bowl with some rice or quinoa and go to town. Use what you have.




From the Full Moon Native recipe files