Chickpea Salad Wrap {with Sweet Potato and Avocado}

These curried Chickpea Salad Wraps with sweet potato and avocado are the perfect grab and go lunch, and easily made vegetarian!

This can be done by simply swapping out the whole wheat wraps for lettuce leafs. I'd recommend using boston bib or romaine lettuce, as they will most likely keep their shape best and will be the most flexible when spreading on condiments and folding closed. If you're wanting to store these as lettuce wraps, you can prep, cook, and cool your fillings then store them in the fridge. Once they're ready to be eaten, you can assemble your lettuce wraps by using fresh leaves to prevent any sogginess from occurring.

Ingredients:

8 whole wheat wraps

1 avocado

1 red pepper sliced

1 cup kale chopped

1 jalapeño sliced and deseeded

6 slices turkey bacon chopped

1/4 cup garlic mayo (storebought or 1 small clove of minced garlic mixed in with your fave mayo)

Roasted sweet potato

1 sweet potato chopped into 1/2 inch pieces

1 tbsp olive oil

1 tsp paprika

1 tsp chili powder

1 tsp garlic powder

1/2 tsp salt

1/4 tsp pepper

Mashed Chickpeas

1 can Chickpeas drained and rinsed

1/4 cup dill pickles finely diced

1/4 cup red onion finely diced

3 tbsp mayo

1 tsp Dijon mustard

1 tsp white wine vinegar

1 tsp dried dill

1 tsp turmeric

1 tsp curry powder

1/2 tsp salt

1/4 tsp pepper