I will show you how to make the best vegan/vegetarian burrito you will ever try! This burrito recipe uses chickpeas and sweet potato- this vegan wrap is perfect to prep in bulk and pop into the freezer for another days meal.

The chickpeas add and the softened spiced vegetables create a beautiful flavour and reduced carbs by eliminating rice, you can mix it up by adding your favourite vegetables and spices, the added lime and hummus creates the ultimate burrito wrap- this recipe makes around 5-6 burritos depending on how generous your fillings are.
The secret to freezing these is eliminating as much water as possible- so when reheated it will not be soggy. Wrap it up well in foil when freezing then when you fancy a quick meal and do not have the time pop it into the oven with the foil for 40 mins and it will come out perfectly.
You can also pan fry once heated up in a little oil for a crispy wrap - if not eaten by then.

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Ingredients:
1 tin chickpeas
2 Carrots
1 onion
2 sweet potatoes
1 red pepper
2 tsp cumin powder
1tsp coriander powder
1 tsp salt
1 tsp tumeric powder
half tsp paprika powder
olive oil
black pepper
half a lime
fresh coriander
tortilla wraps

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