Ingredients:

  • 1 large sweet potato (300g), diced
  • 1 tbsp olive oil
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 tbsp olive oil
  • 1 small onion, finely chopped (75g)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp chili flakes (optional)
  • 1 can (400g) chickpeas, drained and rinsed
  • 1/4 cup water (60 ml)
  • 1 tbsp lemon juice (15 ml)
  • 2 tbsp tahini (30 ml)
  • 2 tbsp water (30 ml)
  • 1 tbsp lemon juice (15 ml)
  • 1 clove garlic, minced
  • Salt and black pepper to taste
  • 4 large whole wheat tortillas
  • 1/2 cup shredded red cabbage (50g)
  • 1/2 cup shredded carrots (50g)
  • 1/2 cup chopped cucumber (50g)
  • 1/4 cup chopped fresh cilantro

Instructions:

  1. Preheat oven to 200°C (400°F/Gas Mark 6). Toss diced sweet potato with olive oil, smoked paprika, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through.
  2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened. Add garlic, cumin, coriander, and chili flakes (if using). Cook for 1 minute, until fragrant.
  3. Add chickpeas, water, and lemon juice. Simmer for 5-7 minutes, smashing some of the chickpeas with a fork to create a creamy texture. Season with salt and pepper.
  4. Whisk together tahini, water, lemon juice, minced garlic, salt, and pepper in a small bowl until smooth and creamy. Add more water, one teaspoon at a time, if needed.
  5. Warm the tortillas slightly (optional). Spread tahini dressing on each tortilla.
  6. Layer with roasted sweet potato, chickpea filling, red cabbage, carrots, cucumber, and cilantro.
  7. Fold in the sides of the tortilla and roll tightly from the bottom up.
  8. Cut in half (optional) and wrap securely for lunchbox packing.