Better Nutrition June 2019

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Sweet Potato Hummus Chicken Wraps Makes 4 wraps 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. 1 medium sweet potato, peeled and diced 1 cup cooked or canned chickpeas ⅓ 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 1. Steam or boil sweet potato until very tender. Let cool. 2. 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. 3. 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. Per wrap (with whey protein powder): 540 cal; 39g prot; 19g total fat (4g sat fat); 54g carb; 74mg chol; 1,130mg sod; 9g fiber; 11 g sugar Matthew Kadey, MS, RD, is an Ontario, Canada-based dietitian and food writer who has contributed nutrtion and recipe features to dozens of publications. He is also the author of Rocket Fuel: Power-Packed Food for Sports + Adventure (Velopress, 2016). 36 • JUNE 2019
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Better Nutrition June 2019

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