Filed Under: budget meal, burrito recipe, meatless monday, vegetarian recipe

Chickpea & Sweet Potato Burrito

Not only is this nutritious filling great in a wrap, but it's also delicious on its own. Sweet potato is full of vitamins, and combined with the omega-3 and manganese punch from chia, you have one healthy wrap filling.

April 29th, 2014

By LeeAnne Wright
This recipe originally appeared in the April 2014 issue.

"The sweetness of the sweet potato combined with the tanginess of the lime is a nice combination. My very picky six-year-old loved it."
Jackie H., mom of Teagan, 6, Brooke, 4, and James, 2, Vancouver

Chapati is an unleavened flatbread from India and Pakistan. It is typically thinner and more flexible than a wrap, which is why we like it for this recipe.

Tip: Don't have a panini grill? Heat a fry pan over medium heat (do not oil the pan). Place wraps in pan and then place a cast iron skillet on top of wraps to press them down. Fry for 3 minutes, then remove skillet, flip wraps, replace skillet and fry another 3 minutes.
Prep Time
15 minutes
Cook Time
25 minutes
  • 3/4 lb sweet potato (about 1 medium), peeled and cut into bite-size pieces
  • 3/4 cup instant brown rice
  • 3/4 cup water
  • 1 cup chunky salsa
  • 1-1/2 cups cooked chickpeas
  • 2 tbsp black chia seeds
  • 1/2 cup grated Monterey Jack cheese
  • 2 tbsp lime juice
  • 2 green onions, finely chopped
  • 1/4 cup chopped cilantro or parsley
  • 12 red chard leaves
  • 6 chapatis, roti or tortilla wraps
  • To make Raita:
  • 1/2 cup plain Greek yogurt
  • 1 tbsp finely chopped mint
  • 1/2 tsp finely minced garlic
  • 1/4 cup finely grated cucumber
  1. In a pot over high heat, combine sweet potato, rice, water, salsa, chickpeas and chia seeds and bring to a boil. Cover and reduce temperature to medium-low; simmer until everything is tender but not mushy, about 10 minutes.

  2. Remove pot from stove and mix in cheese, lime juice, green onions and cilantro until combined.

  3. Line each chapatis with 2 chard leaves. Divide sweet potato mixture between chapati, piling in the centre. Fold side closest to you over mixture, then fold sides in and roll to close. (If not serving immediately, cover tightly with plastic wrap and refrigerate.)

  4. Heat a panini grill to medium heat. Grill each wrap until crisp and golden, about 3 minutes. Cut each sandwich in half and serve with Raita, if desired.

  5. To make Raita: In a small bowl, combine yogurt, mint, garlic and cucumber. Season with salt and freshly ground pepper to taste.

Nutrients Per Serving

402 calories, 
9 g fat, 228 mg calcium, 659 mg sodium, 65 g carbohydrates, 10 g fibre, 
13 g protein. Excellent source of vitamins A and K, thiamine, folate, iron, magnesium, manganese and selenium; very high source of fibre; good source of vitamin C and calcium; source of omega-3.

Chickpea & Sweet Potato Burrito
Photography by Jodi Pudge

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