Turkish-Spiced Chickpea & Feta Wraps
with Roasted Sweet Potato, Bell Pepper & Mixed Greens Salad
- Wheat
- Soy
- Eggs
- Milk
Transport your taste buds to Istanbul with these Turkish-spiced wraps! Crispy golden chickpeas and roasted sweet potato and bell pepper are folded up with creamy feta and spicy harissa aioli; they’re served with mixed greens with a bright vinaigrette for fresh contrast. This mouthwatering Mediterranean meal is ready in about 30 minutes, perfect for meal prep or a weeknight dinner.
Ingredients
1 unit
Green Bell Pepper
2 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 unit
Harissa Aioli
(Contains: Eggs)
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Chickpeas
1 unit
Onion
1 unit
Sweet Potato
4 ounce
Mixed Greens
2.5 teaspoon
Red Wine Vinegar
1 unit
Tomato
1 tablespoon
Turkish Spice Blend
Not included in your delivery
2 teaspoon (tsp)
Olive Oil
½ teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust racks to top and middle positions and preheat oven to 450 degrees. 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.
- Roast chickpeas on top rack and veggies on middle rack until chickpeas are crispy and veggies are tender, 15-18 minutes. TIP: 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.
-
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.
-
Halve wraps on a diagonal.
-
Divide wraps, any remaining veggie mixture, and salad between plates. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Some found the wraps delicious, while others thought they needed more seasoning or another veggie for depth.
- Ease of prep: Tortillas were prone to breaking; consider warming them carefully or serving as a grain bowl instead.
- Suggestions: Try adding extra spices or veggies to boost flavor. The harissa aioli and feta combo might be strong for some.
