Your whole food, plant-based life.

Sweet Potato Chickpea Wraps with Mango Avocado Salsa

Note: This is not a fully raw recipe. This is a transitional recipe. Part cooked, part raw, 100% nutritious and delicious!

It’s getting hot in California. Summer is truly here.  And when the temps rise, I become obsessed with lettuce wraps. There is something so refreshing about biting into that crunchy lettuce leaf. It’s so much lighter than a traditional wrap or bun. Perfect for summer! Today I am bringing you a vegan, gluten free recipe that uses cooked sweet potato and chickpeas, combined with a wonderful raw mango avocado salsa. It is a perfect topping for delicious patties!


Sweet Potato Chickpea Wraps with Mango Avocado Salsa!


There is something magical that happens when you combine sweet potato and chickpeas. The flavors compliment each other so well. And the textures are dreamy! Sweet potatoes are loaded with fiber and nutrients. Chickpeas are high on the list of good for you foods, too. I spiced up these little patties with chipotle and smoked paprika, and topped them with a delicious mango avocado salsa. Romain lettuce leaves provide wrap. Enjoy!


Sweet Potato Chickpea Wraps with Mango Avocado Salsa!


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  1. Sheeba wrote on October 9, 2015

    This recipe is now my absolute favourite! It turned out totally Yumm and kids loved it too.
    Please post more of such transitional recipes they work really well to satisfy a hungry person!

  2. Pragz wrote on July 5, 2015

    Thank you for this recipe , Susan ! It was a big hit , everyone in family loved it. Added this to monthly meal planner .

    • Susan wrote on July 6, 2015

      So glad you liked it, Pragz! And thank you for letting me know. I always love hearing from you! 🙂

  3. caz wrote on July 1, 2015

    This recipe is awesome!!!! Had it last night with my son who is a meat eater….he took all the leftovers home! Love your website!

  4. Eileen wrote on June 29, 2015

    These lettuce wraps sound perfect for summer! I love all the vibrant flavors, especially in that salsa. Yay!

  5. Ursula wrote on June 28, 2015

    Thanks for the healthy transitional recipe, Susan! I love raw food but also love cooked food. I finally bought me the Forks over Knives cookbook and transition plan book. I am aiming for a balance between FOK diet and Raw diet. I also cook for meat eaters! So I will be introducing all of my vegan dishes to them too. I am not fully anything yet…I am still trying to find my way and will be doing a 3 week vegan detox following FOK plan. Thank you for adding a healthy transitional recipe. It’s nuch appreciated! All the best!

    • Susan wrote on June 29, 2015

      Thanks so much, Ursula! I always wonder how people are going to feel about transitional recipes. I am so glad you liked it! 🙂

  6. Anna wrote on June 27, 2015

    We made these last night. They were great. Our food processor worked just fine. You just have to scrape it down a little. And we didn’t think it was too spicy at all. 🙂

  7. Beth wrote on June 27, 2015

    Made them and just ate them.
    Great for summer
    Ingredients easy to find
    Was way to thick for either of my food processors to mix. Finally my hand blender worked.
    Husband thought way too spicy and couldn’t even finish one. I told
    him it’s lunch and I’m finished cooking lol

  8. Beth wrote on June 27, 2015

    Has anyone tried this recipe?
    If so was it good?
    Any suggestions?

  9. Renee wrote on June 26, 2015

    I am going to try this. It looks good. Thanks

    • Susan wrote on June 29, 2015

      I hope you love it, Renee!


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