Lunch has always been a pain in the ass for me. I hate putting together make-ahead lunches mostly because they tend to be boring and bland, and I run out of inspiration in no time. However, when I worked in construction three summers ago (yes, I did!) I found out real quick that I had to get creative and switch things up. Working up to 15 hours a day with no entertainment or real breaks, food was one of my only comforts and enjoyments, so lunches had to be easy and delicious.?
I always reminisce about that crazy summer job right around this time of year because it's the same time that I flew out to Alberta to begin an adventure of a lifetime. I'm even writing my thesis for graduate school inspired by this job! As I reflect on everything I learned that summer, I became inspired to recreate a version of one of my favourite lunches on the job: whole-wheat veggie wraps! And this time, I've made them so they're freezer-friendly. These Chickpea, Sweet Potato & Avocado Freezer Wraps are the perfect addition to your list of grab and go lunch ideas and they are easily made vegetarian or gluten free with the right planning.?
I absolutely love mashed chickpeas – it's a unique twist with lots of protein and packed with flavour! I incorporated my own mashed chickpea recipe from my Broccoli, Couscous and Mashed Chickpea Bowls as an easy chickpea salad type of filling for these wraps that you can use elsewhere – in sandwiches, bowls, on its own…the options are limitless!
Another reason I love these wraps is because they are incredibly nutritious and contain a variety of vegetables. This recipe is also very versatile – if you don't have some of the ingredients on hand, don't worry. Just use whatever you've got lying around in your fridge!?
Though packing a lunch can be annoying, the right amount of meal planning can help. Did you know that weet potato avocado freeze surprisingly well? It's surprising how much time you can save by making a big batch of meals ahead of time. I also love creating freezer meals because you can enjoy them a little bit at a time – you don't have to worry about using up all your leftovers in a week.?
The roasted sweet potato adds a new level of flavour to these wraps, and blends with the smooth, creaminess of the avocado and mashed chickpeas. I added in a little bit of turkey bacon for some smokiness and extra crunch but you can easily leave it out to make this wrap vegetarian.
Will you be trying these Chickpea, Sweet Potato & Avocado Freezer Wraps? What kinds of on-the-go lunches do you love? If you try any of my recipes be sure to let me know on Instagram, Twitter or Facebook – I’d love to hear from you!?
Chickpea, Sweet Potato & Avocado Freezer Wraps
- 8 in whole wheat wraps the largest sizethe grocery store
- 1 avocado
- 1/2 red pepper sliced
- 1/2 cup kale chopped
- 1/2 jalapeño sliced and deseeded
- 4-6 slices turkey bacon chopped (optional)
- 1/4 cup garlic mayo (storebought or 1 small clove of minced garlic mixed in with your fave mayo)
Roasted sweet potato
- 1 inch sweet potato chopped into 1/2pieces
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 can of Chickpeas drained and rinsed
- cup ⅛dill pickles finely diced
- cup ⅛red onion finely diced
- 3 tbsp mayo
- 2 tsp Dijon mustard
- 1 tsp white wine vinegar
- tsp ½salt
- tsp ¼pepper
- 1 tsp dried dill
- tsp ½turmeric
- tsp ⅛curry powder
- Preheat oven to 425 F. Chop and prepare sweet potatoes, tossing in olive oil, paprika, chilli powder, garlic powder, salt and pepper. Roast in the oven on a parchment lined baking sheet for 30 minutes.
- Meanwhile, mash and mix all ingredients together to make chickpea mash, then chop and prepare other veggies.
- Add about 1 tbsp of garlic mayo to each wrap, spreading with a butter knife. Add about a 1/3 cup of chickpea mash to the centre of each wrap, then add veggies and sweet potato on top.
- Fold outside edges in, then tuck wrap overtop of folded in edges and carefully and tightly wrap each wrap. slice wraps in half if you desire and wrap in wax paper. Freeze in a large plastic bag for up to 3 months or consume within 5 days.