These curried Chickpea Salad Wraps with sweet potato and avocado are the perfect grab and go lunch, and easily made vegetarian!
Step 1 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.
Step 2 Meanwhile, mash and mix all ingredients together under the mashed chickpeas heading in a large bowl, then chop and prepare other veggies.
Step 3 Meanwhile, fry turkey bacon in a large skillet over med-high heat for about 5 minutes, flipping to get each side crispy.
Step 4 Add about 1 tbsp of garlic mayo to each wrap, spreading with a butter knife. Divide chickpea mash among each wrap, adding to the centre of each wrap, then add veggies, turkey bacon and sweet potato on top.
Step 5 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.
Storing this Recipe Once your wraps have been assembled and folded, you can seal them up in wax paper and store them if the fridge. These can be refrigerated for up to 5 days and can be eaten whenever desired. If you want to meal prep these and keep them in the freezer, you can store them sealed in wax paper as well. These will be good for up to 3 months, if kept frozen. Once ready to be eaten, you can thaw the wraps in the fridge overnight to pack in your lunch or eat on the go the following day. You can also defrost them in the morning, if wanting to have them for dinner. To reheat, place them in the microwave for 1-2 minutes or until hot.