Nobody will be the wiser that you snuck protein powder into this creamy sweet
potato spread to turn the lunch wrap into an even bigger protein powerhouse. You can make it vegan-friendly by using plant protein powder and swapping out the chicken for tofu. You’ll likely end up with extra hummus, which can be used as a dip or for even more sandwiches.
For more about this recipe: Cooking with Protein Powder
- Makes 4 wrapsServings
1 medium sweet potato, peeled and diced
1 cup cooked or canned chickpeas
1/3 cup plain protein powder
3 Tbs. tahini
Juice of ½ lemon
1 garlic clove, minced
2 Tbs. extra virgin olive oil
1 tsp. smoked paprika
½ tsp. cumin powder
½ tsp. salt
4 whole-grain bread wraps
4 cups baby greens or arugula
1½ cups sliced cooked chicken
2 large carrots, cut into matchsticks
1 cup sliced roasted red pepper
- Steam or boil sweet potato until very tender. Let cool.
- Place cooked sweet potato, chickpeas, protein powder, tahini, lemon juice, garlic, olive oil, paprika, cumin, and salt in food processor or blender, and blend until smooth.
- Spread hummus on wraps, and place an equal amount of greens, chicken, carrot, and roasted red pepper on bottom third of each wrap. Roll wraps tightly, tucking in sides as you roll. Slice on bias.
- Serving Size: Per wrap (with whey protein powder):
- Calories: 540
- Carbohydrate Content: 54 g
- Cholesterol Content: 74 mg
- Fat Content: 19 g
- Fiber Content: 9 g
- Protein Content: 39 g
- Saturated Fat Content: 4 g
- Sodium Content: 1130 mg
- Sugar Content: 11 g