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These butternut squash wraps are everything a weeknight vegetarian dinner should be. Warm roasted squash, crispy chickpeas, creamy hummus, and soft flatbreads all layered into one satisfying wrap that comes together in 40 minutes.

Three flatbreads topped with roasted sweet potatoes, chickpeas, greens, and a creamy white sauce are arranged on a plate. A baking tray, sauce bowl, and arugula are nearby.
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The Easiest Weeknight Dinner

Our team tested these wraps again and again because the flavor payoff is huge for such a simple recipe. The fillings roast on one sheet pan, the sauce stirs together in seconds, and the end result is a wrap that tastes like something from your favorite cafe.

This is the kind of vegetarian dinner that quickly earns a spot in your rotation.

  • The roasted chickpeas add protein and crunch
  • Customizable for vegan, gluten free, and meal prep needs
  • Sauce, fillings, and assembly are all incredibly forgiving for beginners

Reader rating

★★★★★

“I tried this tonight, and it was fantastic. I followed the recipe to a T, and it was easy and delicious.” —Tina

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Two pita breads filled with roasted chickpeas, diced sweet potatoes, onions, arugula, and drizzled with a creamy sauce, served on a white plate.
Three flatbread tacos filled with roasted chickpeas, diced squash, greens, and drizzled with a creamy white sauce, served on a plate with a small bowl of extra sauce nearby.

Key Ingredients

Jump to the recipe card for exact measurements and substitutions.

  • Butternut Squash: Look for pre-cut squash if you want a shortcut. Freshly cubed squash caramelizes beautifully in the oven.
  • Chickpeas: Canned chickpeas provide protein and the best crunchy texture when roasted. Drying them well helps them crisp.
  • White Onion: Roasts to a sweet, soft bite that blends right into the filling.
  • Hummus: Any brand works, but thicker hummus makes a better sauce base.
  • Lemon Juice: Brightens the sauce and keeps the wraps from tasting heavy.
  • Arugula: Adds peppery freshness to balance the creamy filling.

Cutting Butternut

Cutting a butternut squash can feel like a tricky task, but it doesn’t have to be! Start by using a sharp knife (the sharper, the better) to easily slice through that tough, thick skin.

Next, grab a vegetable peeler to remove the skin safely—it’s way easier than trying to trim it away with a knife. And if you’re short on time or prefer to skip the prep altogether, you can always purchase pre-cut butternut squash from the produce section.

Ingredients for a recipe displayed on a countertop, including butternut squash, pita, chickpeas, arugula, seasonings, sriracha, hummus, onion, lemon, garlic, soy sauce, oil, and maple syrup.
Two flatbreads topped with roasted chickpeas, diced sweet potatoes, greens, and onions, drizzled with creamy sauce—these hearty hummus wraps are served on a white plate.
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Roasted Butternut Squash Wraps With Crispy Chickpeas

4.87 from 23 ratings
By: Sarah Bond
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 4 wraps
I created these wraps on a weeknight when I wanted a vegetarian dinner that felt warm and comforting but required almost no effort. They quickly became a team favorite during testing because they hit all the best textures in one bite: soft squash, crunchy chickpeas, creamy hummus, fresh greens. They are simple, but never boring, and they taste even better than takeout. I hope they become one of your go-to dinners too.

Ingredients 

Filling

  • ½ large butternut squash, peeled and cubed
  • 1 15-oz can chickpeas, 425 g, drained and patted dry
  • 3 Tbsp olive oil, 45 mL
  • 1 Tbsp soy sauce, 15 mL
  • 1 Tbsp sriracha, 15 mL
  • 2 tsp maple syrup, 10 mL
  • 1 tsp smoked paprika
  • ¼ tsp each salt and pepper
  • 1 medium white onion, cut into chunks

Sauce

  • ½ cup hummus, 120 g
  • 2 tsp lemon juice, 10 mL
  • 2 cloves garlic, minced
  • Water to thin

To Serve

  • 4 flatbreads*
  • 1 handful arugula
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Instructions 

  • Roast: Preheat oven to 425°F (218°C). Throw all Filling ingredients in a large bowl and toss to coat evenly. Spread onto a parchment-lined baking sheet and bake for 30 minutes, or until squash is fork-tender.
    A baking sheet with roasted chickpeas, diced sweet potatoes, and chopped onions on a light-colored surface.
  • Sauce: Combine all Sauce ingredients, adding a touch of water to thin it into a sauce consistency.
    A white bowl contains tahini, lemon juice, chopped garlic, and a whisk on a peach-colored surface, with a glass jar nearby.
  • Assemble: Evenly top flatbreads* with roasted fillings, hummus sauce, and arugula.
    Sheet pan of roasted chickpeas, sweet potatoes, and onions next to a bowl of white sauce with a whisk, a plate with pita bread, and a bowl of fresh arugula.

Notes

*Flatbreads too stiff to fold? Stack them on top of each other and wrap the whole bundle in a damp paper towel. Microwave for 30 seconds or until they’re flexible enough to fold!
Storage: The filling and the sauce can be kept separate in the fridge in airtight containers for up to 4 days. Simply reheat the filling ingredients in the microwave, then plate up again!

Nutrition

Serving: 1wrap | Calories: 417kcal | Carbohydrates: 57.9g | Protein: 11.8g | Fat: 17.3g | Saturated Fat: 2.1g | Cholesterol: 0mg | Sodium: 1004mg | Potassium: 682mg | Fiber: 10.8g | Sugar: 5.7g | Calcium: 80mg | Iron: 3.8mg

Nutrition information calculated by Sarah Bond, degreed nutritionist.

did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!

Meal Prep It!

These butternut squash wraps are perfect for meal prep—roast everything and mix the sauce ahead of time, store in the fridge, and enjoy quick, healthy meals all week.

This Butternut Bowl Meal Prep is packed with spiced roasted chickpeas and butternut, drizzle with lemony hummus sauce, and is totally vegan!

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4.87 from 23 votes (11 ratings without comment)

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25 Comments

  1. TINA T says:

    5 stars
    Tried this tonight and it was fantastic. I followed the recipe to a tee and it was easy and delicious. I’m trying to fit more plant based recipes into my diet and this one fit the bill; will become a regular from now on 🙂

    Reply
    1. Sarah Bond says:

      So happy you loved it, Tina!! 😀

  2. Lisa says:

    5 stars
    Oh baby I could eat these all day! I substituted black beans for the chickpeas because I didn’t have any cooked up at the time – it’s great. I’ve added chopped avocados and cherry tomatoes, all great. It feels like I really can’t go wrong with this recipe! Just hard to stop eating these!

    Reply
  3. Pat says:

    5 stars
    Another amazing recipe 🤩 fabulous flavour!! Thank you for sharing. 😀

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it was a hit, Pat! Enjoy! 😀

  4. Carla says:

    5 stars
    Made this tonight with acorn squash. To reduce dishes I omitted the bowl – I piled all of the filling ingredients on the pan with parchment and mixed with my fingers. We all loved the flavors so much – a keeper!

    Reply
    1. The Live Eat Learn Team says:

      Yay, so glad it was a hit Carla!

  5. Suz says:

    It is so much easier to replicate a recipe with clear measurements. What would you suggest for cup measurement for half a large butternut squash?
    I grew up with fresh country veg…so if someone says 1 large carrot, I can guarantee that my carrot is larger than the one you picked up at the grocery. 😝
    I really look forward to trying this recipe. Thnx

    Reply
    1. Sarah Bond says:

      This recipe is incredibly flexible, which is why the amount doesn’t matter a ton! I usually call 1 medium butternut about 4 to 5 cups 🙂