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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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4.87 from 23 ratings

Roasted Butternut Squash Wraps With Crispy Chickpeas

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dishes, Sandwiches and Wraps
Cuisine: American
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Fat, Low Lactose, Vegan, Vegetarian
Keyword: butternut squash wraps, chickpea wraps, hummus wraps, vegan wraps
Diet: Dairy-Free, Vegan, Vegetarian
Occasion: 4th of July, Birthdays, Game Day
Time: 45 minutes or less
Servings: 4 wraps
Author: Sarah Bond

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 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.

Video

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
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