- 2 medium sweet potatoes, cut into 1-inch cubes
- 1 teaspoon olive oil
- ¼ teaspoon paprika
- 1 small chicken breast (about 8 oz, bone-in, skin-on)
- 4Swiss chard leaves stems trimmed
- 1cup canned chickpeas, rinsed and drained
- ½ medium avocado, thinly sliced
- 1teaspoon tahini
- Juice of 1 lime
DIRECTIONS TO COOK
Heat oven to 450° and line a large sheet pan with parchment paper. Toss sweet potatoes with oil on the sheet pan. Season with paprika, salt, and pepper, and spread in an even layer.
Season chicken on all sides with salt and pepper and place on sheet pan with sweet potatoes. Roast 25 to 30 minutes, until chicken is cooked through and a thermometer inserted in the middle reads 165° and sweet potatoes are soft. Cool slightly, then bone chicken and thinly slice meat and skin.
Fill a large skillet or saucepan with 3 inches of water and bring to a boil. Add salt.
Fill a bowl with iced water. Blanch Swiss chard leaves one at a time: Submerge in boiling water 15 seconds, until bright green. Transfer to ice water for 1 minute. Dry thoroughly with paper towels.
In another bowl, mash chickpeas, avocado, tahini and lime juice.
For each wrap, spread 1/4 chickpea-avocado mixture down center of chard. Top with 1/4 chicken and sweet potato. Wrap tightly.
Let leftovers cool completely before storing in an airtight container in the fridge.
NUTRITION PER SERVING
20 g fat (4 g saturated)
53 g carbs
10 g sugar
13 g fiber
31 g protein