Spicy, savory flavor all wrapped up in warm flatbreads is the name of the game with these Roasted Butternut Chickpea Hummus Wraps! Quick weeknight dinners never tasted so good.
As the very last recipe of the year, today I’m sharing with you my most favorite new 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 these homemade flatbreads from Minimalist Baker.
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Anyways, in an effort to keep up with my resolution to be more present, I better get back to our family NYE festivities, which are currently involving Bailey’s spiked coffee, highly competitive games of hearts, and baked brie. Thank you so much for being a part of my year and for joining along on this crazy ride I call food blogging…catch ya on the flip side!
Here’s what goes into these hummus 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.
More of our favorite chickpea dinner recipes
- 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
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.