Chickpea, Sweet Potato, and Avocado Freezer Wraps

Ingredients
8 whole wheat wraps (the largest size in the grocery store)
1 avocado
½ red pepper, sliced
½ cup kale, chopped
½ jalapeño, sliced and deseeded
4-6 slices turkey bacon, chopped (optional)
¼ cup garlic mayo (storebought, or 1 small clove of minced garlic mixed in with your fave mayo)

Roasted sweet potato:
1 sweet potato, chopped into ½ inch pieces
1 tbsp olive oil
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
½ tsp salt
¼ tsp pepper

Mashed Chickpeas:
1 can of Chickpeas, drained and rinsed
⅛ cup dill pickles, finely diced
⅛ cup red onion, finely diced
3 tbsp mayo

2 tsp Dijon mustard
1 tsp white wine vinegar
½ tsp salt
¼ tsp pepper
1 tsp dried dill
½ tsp turmeric
⅛ tsp curry powder

Instructions
Preheat oven to 425 F. Chop and prepare sweet potatoes, tossing in olive oil, paprika, chilli powder, garlic powder, salt and pepper. Roast in the oven on a parchment lined baking sheet for 30 minutes.

Meanwhile, mash and mix all ingredients together to make chickpea mash, then chop and prepare other veggies.

Add about 1 tbsp of garlic mayo to each wrap, spreading with a butter knife. Add about a ⅓ cup of chickpea mash to the centre of each wrap, then add veggies and sweet potato on top.

Fold outside edges in, then tuck wrap overtop of folded in edges and carefully and tightly wrap each wrap. slice wraps in half if you desire and wrap in wax paper. Freeze in a large plastic bag for up to 3 months or consume within 5 days.

From thegirlonbloor.com