Roasted Yam & Chickpea Coconut Wrap
Hold the phone, people! You need to try coconut wraps. Yes, that’s right…coconut wraps. Who knew?!
Whenever I have a wrap, I typically grab a pack of Food for Life brown rice wraps: they’re great, and very versatile — heck, you can even make thin crust gluten-free pizzas with them. Perfect! But, it’s rather boring grabbing that same ol’ brown rice wrap all the time. This girl likes to shake things up, and try something knew.
Today, I’m here to share with you a new, and most unconventional, wrap on the market. A big, YAY, for unconventionality because these wraps are outstanding.
A few weeks ago I received two packs of organic coconut Pure Wraps from Truly Organic Foods: a Canadian online organic store (to all my Canadian peeps, you have to order something from them; it’s such a great shop). Now, I had never heard of coconut wraps before, and didn’t know what to expect.
The Pure Wraps come in a pack of 4, and once you crack the thin packaging, you get a waft of gorgeous coconut. These wraps are very flexible, and they don’t crack or crumble when you bend them. Today’s recipe is for Roasted Yam and Chickpea Coconut Wraps, lightly flavoured with thyme and rosemary.
This recipe is so good that I ate 4 wraps, immediately. And, I wanted more!
The Pure Coconut wraps are organic, raw, gluten-free, vegan and paleo. They only contain coconut meat, coconut water, Himalayan salt, and spices (if the wrap is flavoured). I tried the plain, straight-up coconut wraps and the curry flavoured: I loved them both.
For this recipe, I also sprouted some alfalfa seeds from the Mumm’s Sprouting Seeds company. It’s so easy to sprout your own seeds at home, and it’s an excellent way to get more raw plant-based nutrients into your body. Sprouting seeds is cheap, easy, and you get a lot bang for your buck. I only sprout 2 tablespoons of seeds at one time. And, a pack of seeds lasts quite a while, too. Instructions to sprout your own alfalfa seeds at home is in the recipe below. You’ll need 4-days, a glass jar, a plastic mesh lid, and some water. That’s it!
Have you ever heard of coconut wraps? Please leave a comment below.
- Roast the yams…
- Pre-heat your oven to 400 degree Fahrenheit
- Cut the yam into 1 cm thick, rounds
- Place the cut yams into a bowl, and coat with 2 tbsp of olive oil. Place 1 tbsp of chopped rosemary and 1 tbsp of thyme onto the yam rounds. Add 2 pinches of salt and pepper.
- Place the yam rounds on a parchment paper lined baking sheet
- Bake the yams for 30 minutes. Flip the yams after the initial 15 minutes.
- Make the chickpea mixture…
- Heat a medium size pan on medium/high heat.
- Add 1 tbsp of oil to the heated pan, and add the sliced red onion with a pinch of salt and pepper. Cook the red onion on medium heat until it is lightly browned.
- Add the chopped kale, chickpeas, 1 tbsp of chopped rosemary and 1 tbsp of thyme. Fold all ingredients in the pan, together.
- Cook the chickpea mixture until the kale is wilted.
- At the very end, add the juice of 1/2 lemon and crush some of the chickpeas with a potato masher.
- To assemble a wrap…
- Onto one coconut pure wrap, place a small amount of the chickpea mixture.
- Slice 2 yam rounds, and place the slices on top of the chickpea mixture.
- Add alfalfa sprouts to the top, and drizzle with a small amount of olive oil.
- Close the wrap-up and enjoy
- To make the homemade alfalfa sprouts…
- You will require 4-days to complete the process
- Purchase a pack of Mumm’s Sprouting Seeds
- Add 2 tbsp of seeds to a large glass jar
- Enclose the opening of the jar with a piece of plastic mesh and a rubber band
- Fill the jar half way with water, and let the seeds soak for 4-hours
- Empty the water from the jar (the plastic mesh will prevent the seeds from falling out)
- Place the jar in a bowl, upside down, to allow all remaining water to drain out.
- Everyday, fill the jar with water and immediately drain the water out. You need to moisten the seeds each day. Again, place the jar into a bowl upside down.
- In 4-days the seeds will be ready to eat. (FYI — as soon as the seeds sprout, you can eat them at any time. I like to wait 4-days, until they’re really long. But you don’t have to do that).