Mediterranean Spiced Potato and Chickpea Flatbread Wraps

1.Preheat your oven to 200°C (392°F). Line a baking sheet with parchment paper.

2.In a large bowl, toss the diced sweet potato cubes and rinsed chickpeas with the olive oil, smoked paprika, cumin, oregano, coriander, salt, and pepper until evenly coated.

3.Spread the seasoned sweet potatoes and chickpeas in a single layer on the prepared baking sheet.

4.Roast for 20 to 25 minutes, stirring halfway through, until the sweet potatoes are tender and slightly caramelized, and the chickpeas are lightly crisped.

5.While the vegetables roast, prepare the yogurt sauce: In a small bowl, whisk together the Greek yogurt, lemon juice, and minced garlic until smooth. Set aside.

6.In the last 5 minutes of roasting, add the thinly sliced red onion to the baking sheet to lightly soften and warm through.

7.Warm the flatbreads according to package directions (a dry skillet over medium heat for 30 seconds per side works well).

8.To assemble, spread a generous spoonful of the lemon-garlic yogurt sauce down the center of each warm flatbread.

9.Top the sauce with an equal portion of the roasted sweet potato, chickpea, and onion mixture.

10.Sprinkle with fresh chopped parsley, fold the sides in, and roll up tightly to create a wrap. Serve immediately.