This post contains affiliate links.

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.
save this recipe!
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

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

Add your review

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.
rate pin print remove ads

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
Save this recipe!
Enter your email & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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!

Squash Your Hunger

Eat vegetarian cookbook.

Let's eat more plants!

Packed with over 100 reader-favorite vegetarian recipes, my cookbook is your go-to guide for easy, healthy meals that make plant-based eating a breeze.

grab a copy

You May Also Like

4.87 from 23 votes (11 ratings without comment)

Leave a comment

Question? Ask your question here! Sarah personally answers comments every weekday.

Rate this Recipe:




25 Comments

  1. Suzi Boydston says:

    5 stars
    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.

    Reply
    1. Sarah says:

      It’s delish with sweet potato too! Happy you liked it – enjoy! 😀

  2. Marianne says:

    5 stars
    A*M*A*Z*I*N*G
    Easy, tasty & super filling!

    Reply
  3. Alan says:

    5 stars
    Delicious sauce on roasted ingredients makes for a VERY tasty wrap 🙂

    Reply
  4. Laurie Kagan says:

    5 stars
    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.

    Reply
    1. 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!! 😀

  5. GW says:

    5 stars
    Your site has become my go to for ideas with squash, among others.

    Reply
  6. JILL says:

    Can you use frozen butter nut squash also?

    Reply
    1. Sarah Bond says:

      Yes!

  7. Missy says:

    5 stars
    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!

    Reply
    1. Sarah Bond says:

      I’m so happy to hear it, Missy! Enjoy! 😀

  8. Kenneth in Illinois says:

    4 stars
    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.

    Reply
  9. 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

    Reply
    1. Sarah Bond says:

      So happy to hear it! Enjoy! 😀

  10. Jen Watson says:

    5 stars
    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!

    Reply
    1. Sarah Bond says:

      Haha that’s amazing, thanks for letting us know how it went, Jen! 😀