Sweet Potato Chickpea Wraps with Mango Avocado Salsa

Patties

Preheat oven to 350 degrees

• 1 large sweet potato, baked
• 2 cups cooked chickpeas
• 1 sweet onion, chopped
• 1 large handful fresh parsley
• 1/2 cup oat flour*
• 1 teaspoon smoked paprika
• 1 teaspoon ground chipotle powder
• pinch Himalayan salt
• fresh ground pepper

1. Sautée the onion over medium low heat until translucent. You can do this oil-free by using a little water in the pan.
2. Place sweet potato and chick peas in food processor and process until almost smooth.
3. Add sautéed onions, parsley, oat flour, spices and salt and pepper. Pulse until just incorporated.
4. Shape into golfball sized balls, press flat to about 1/2 inch thickness. Place on parchment paper covered sheet pan or cookie sheet.
5. Bake at 350 degrees for 20 minutes.

*You can make your own oat flour by blending oat flakes in a blender until flour consistency is achieved.

Avocado Mango Salsa

• 1 large mango, diced
• 1 avocado, diced
• 1/2 purple onion, diced
• 1/2 red pepper, diced
• 1-2 tablespoons chopped cilantro
• juice from 2 limes
• pinch Himalayan salt

1. Mix all ingredients together. Use to top patties.

To Assemble

• 1-2 heads romaine lettuce

1. Place patties in lettuce leaf. Top with salsa.