Sweet Potato Hummus Wraps | Low-carb Recipe

Ingredients

• 1 medium sweet potato, peeled and cut into 1” cubes
• 1 tablespoon olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon black pepper
• 1 can chickpeas, drained and rinsed
• 1 tablespoon tahini
• 1 garlic clove, chopped
• 2 tablespoons lemon juice
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• ¼ cup olive oil
• 4 Tumaro’s 8” Garden Veggie Carb Wise Wraps
• 1 package (5oz) baby spinach
• 1 cucumber, peeled and thinly sliced
• ½ cup jarred roasted red bell peppers, drained and thinly sliced
• ½ cup sprouts, such as broccoli or radish sprouts
• ½ cup almonds, toasted and chopped
• Preheat oven to 400℉.
• Spread sweet potatoes on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake in oven until tender and slightly browned, about 20 minutes. Set aside and let cool.
• Spread ¼ cup hummus down the center of each wrap. Top with spinach, cucumber, roasted pepper, sprouts, and almonds.
• If desired, fold sides of wrap in, then fold bottom of wrap over filling and roll up tightly. Cut in half.