Healthy Sweet Potato Hummus Wraps

Ingredients:

Sweet potato hummus

• 2 sweet potatoes
• 1 can (425 g) canned chickpeas, rinsed
• 2 tablespoons freshly squeezed lemon juice
• 2 tbsp. tahini
• 1 clove garlic, peeled
• 1 tbsp extra-virgin olive oil
• 1 tsp. coarse salt
• Freshly ground black pepper

Wraps

• 4 whole grain wheat tortillas, 20cm in diameter.
• 1 head of lettuce
• 350 g thin slices of smoked turkey breast
• 1 cucumber, thinly sliced
• 1 red bell pepper, thinly sliced

Preparation:

1. Sweet Potato Hummus:

   
   Preheat oven to 200°C.
2. Wrap both sweet potatoes in foil. Place the package on a baking sheet. Bake until the sweet potatoes are very tender, about 45 minutes. Let cool, then peel the potatoes. Remove the skins and set aside the sweet potato flesh for hummus.
3. Combine the chickpeas, sweet potato, lemon juice, tahini, and garlic in the bowl of a large food processor. Process until smooth, 1-2 minutes. With the processor running, drizzle the hummus with olive oil. Season with salt and pepper to taste. Store in an airtight container in the refrigerator for 1-2 weeks.

4. Wraps:

   
   Place 1 tortilla on a work surface. Spread about 2 tablespoons of sweet potato hummus on it, leaving about 2 cm from the edges.
5. Lay 3 lettuce leaves overlapping each other on one half of the tortilla. Place 3 slices of smoked turkey breast on top of the lettuce leaves, slightly overlapping them. Place the cucumber and red bell pepper in a 2-cm log down the center of the turkey breast. Sprinkle with salt and freshly ground black pepper.
6. Starting with the half of the tortilla covered with turkey and vegetables, roll it up like a burrito to form a tight roll.
7. Repeat to make 3 more wraps. Slice each wrap into eight 2.5 cm thick rolls (like sushi). Serve chilled, cut side up.