Turkish-Spiced Chickpea and Feta Wraps with Roasted Sweet Potato and Mixed Greens Salad

Transport your taste buds to Istanbul with these vibrant Turkish-spiced wraps! Crispy golden chickpeas and roasted sweet potato and bell pepper are folded into warm tortillas with creamy feta and a spicy harissa aioli. A side of mixed greens tossed in a bright vinaigrette adds a fresh contrast.

This mouthwatering Mediterranean meal comes together in about 30 minutes, making it perfect for a quick weeknight dinner or meal prep. The combination of warm spices, creamy cheese and crunchy vegetables will have you coming back for more.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

1 unit Harissa AioliView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Drain, rinse and thoroughly dry chickpeas. Cut sweet potato into ½-inch wedges. Trim, deseed and thinly slice bell pepper into strips. Halve, peel and slice onion into ½-inch wedges. Dice tomato into ½-inch pieces. Toss chickpeas on a baking sheet with a large drizzle of oil, half the Turkish Spice Blend, salt and pepper. Toss sweet potato, bell pepper and onion on a separate baking sheet with a large drizzle of oil, remaining Turkish Spice Blend, salt and pepper.
2. Roast chickpeas on top rack and veggies on middle rack until chickpeas are crispy and veggies are tender, 15-18 minutes. For extra-crispy chickpeas, roast them 4-5 minutes longer. When chickpeas and veggies have 5 minutes left, in a large bowl, whisk together half the vinegar, ½ tsp sugar, a large drizzle of olive oil, a pinch of salt and pepper (all the vinegar and 1 tsp sugar for 4 servings). Add mixed greens and tomato; toss to combine and set aside.
3. Wrap tortillas in damp paper towels; microwave until warm and pliable, 15-30 seconds. In a second large bowl, toss roasted veggies and chickpeas with feta. Season with salt and pepper if desired. Place tortillas on a clean work surface. Spread as much harissa aioli as you like on bottom third of each tortilla. Top with ⅓ cup veggie mixture. Fold bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up, starting with filled sides, to form wraps.
4. Halve wraps on a diagonal. Divide wraps, any remaining veggie mixture and salad between plates. Serve.

Recipe Tips

FAQ

Can I use a different type of tortilla?

Yes, you can substitute flour tortillas with whole wheat or gluten-free tortillas if desired.

How do I make harissa aioli at home?

Mix mayonnaise with harissa paste to taste. Start with 1 tablespoon harissa per ¼ cup mayo and adjust.

Can I prepare these wraps ahead of time?

Yes, you can roast the chickpeas and vegetables in advance and assemble the wraps just before serving to keep them fresh.