Spicy, savory flavor all wrapped up in warm flatbreads is the name of the game with these Roasted Butternut Squash Wraps! Loaded with crispy roasted chickpeas and a lemony hummus sauce, quick weeknight dinners never tasted so good.
Today I’m sharing with you my most favorite vegetarian dinner…these Roasted Butternut Chickpea Hummus Wraps! They’re quick, healthy (hello, health resolutions), and so SO delicious. They’re slightly spicy, ultra-creamy, and all wrapped up in flatbreads. Seriously one of my favorite ways to eat hummus (and chickpeas) (and butternut). Let’s cook!
Reader rating
Here’s what goes into these Butternut wraps
- Butternut squash: Cubed and roasted into tender perfection, butternut builds the base of these tasty wraps (here’s how to cut butternut squash easily!)
- Chickpeas: Spiced and baked until a bit crispy, these nutrition powerhouses will keep you full long after dinner.
- Hummus Dressing: An easy combo of hummus, lemon juice, and garlic creates the most creamy sauce to drizzle over the flatbreads.
- Arugula: You can use any lettuce, but the flavor of arugula just works so well with butternut!
- Flatbreads: And of course, the pillowy flatbreads. You can make your own pretty easily with this recipe, or go with store bought for a faster dinner.
Reader rating
“Comfort, spice, tangy absolutely amazing my new favorite dinner to make! Husband loved so much he had a dream about it. ” —Jen
More of our favorite chickpea dinner recipes
We’re big fans of chickpeas around here (we have over 50 chickpea recipes here). These are a few of my favorites:
- Roasted Chickpea Gyros
- Chickpea Tikka Masala
- Chickpea Stuffed Avocados
- Roasted Beet and Chickpea Tacos
- Pumpkin Soup with Smoky Roasted Chickpeas
- Kale Salad with Roasted Chickpeas
Reader rating
“DELICIOUS and easy. This is the “just right” mix of heat and sweet and tang. You can use frozen pre-cubed squash and eliminate the majority of time this recipe takes.” —Laurie
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
Instructions
- Roast: Preheat oven to 425°F (218°C). Throw all Filling ingredients in a large bowl and toss to evenly coat. Spread onto a parchment-lined baking sheet and bake for 30 minutes, or until squash is fork-tender.
- Sauce: Combine all Sauce ingredients, adding a touch of water to thin into a sauce consistency.
- Assemble: Evenly top flatbreads* with roasted fillings, hummus sauce, and arugula.
Suzi Boydston says
I just made this! I didn’t have butternut squash but used sweet potatoes instead. It’s was really good! I can’t wait to try it with butternut squash to see which way I like better.
Sarah says
It’s delish with sweet potato too! Happy you liked it – enjoy! 😀
Marianne says
A*M*A*Z*I*N*G
Easy, tasty & super filling!
Alan says
Delicious sauce on roasted ingredients makes for a VERY tasty wrap 🙂
Laurie Kagan says
DELICIOUS and easy. This is the “just right” mix of heat and sweet and tang. You can use frozen pre-cubed squash and eliminate the majority of time this recipe takes. You can also do it in stages. (Cut the squash Monday. Tuesday, spend 10 minutes mixing the marinade and throwing it in the oven and 5 minutes mixing the sauce and chopping some lettuce and you are done. I will definitely be making this again.
Sarah says
So happy to hear you liked it, Laurie! This is actually one of my favorites and it tends to go unnoticed, glad you found it!! 😀
GW says
Your site has become my go to for ideas with squash, among others.
JILL says
Can you use frozen butter nut squash also?
Sarah Bond says
Yes!
Missy says
This recipe is delicious. This will definitely become a staple in my house. I just threw the butternut squash chickpea mix over a giant bed of arugula and dolloped the sauce on top. The dish is so tasty! Thank you for a great recipe!
Sarah Bond says
I’m so happy to hear it, Missy! Enjoy! 😀
Kenneth in Illinois says
Our version of this chick pea butternut wrap got put on the table for lunch when we had a houseful of family for Christmas. The chunks of squash needed about 20 minutes more roasting than the recipe suggests which was not a problem once I figured out lunch would be later than I planned. The hummus gave the wrap a very good texture and played against the arugula very well. We used pita rounds to hold it all and while the flavor was great, nobody seemed successful managing as a hand held. It just spilled out however careful we tried to be. I think a different option for the wrap would have lifted it a notch for us.
Evelyn Sitch says
A wonderful lunch or dinner meal easy to make I love the crunch of the chickpeas it’s a recipe that I loved and that I will enjoy again
Sarah Bond says
So happy to hear it! Enjoy! 😀
Jen Watson says
Comfort, spice, tangy absolutely amazing my new favorite dinner to make! Husband loved so much he had a dream about it. So easy to make and so tasty!
Sarah Bond says
Haha that’s amazing, thanks for letting us know how it went, Jen! 😀
TINA T says
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 🙂
Sarah Bond says
So happy you loved it, Tina!! 😀