Perfect for a festive meal, these vegan Thanksgiving wraps are satisfying and healthy for your holiday celebrations. Combining sweet potatoes, seasoned chickpeas, tart cranberries, and crunchy pumpkin seeds, these yummy goodnesses are rolled up in soft tortillas. They make a delicious option for plant-based eaters and meat-lovers alike!
This post contains affiliate links. At no additional cost to you, I may earn a small commission if you book or purchase through these links. You can read my full disclosure policy here.
NO TIME NOW? PIN IT TO READ LATER!
Vegan Thanksgiving Wraps
Thanksgiving is such a fun time of year. I enjoy reflecting and thanking God for all of the blessings in my life. I also enjoy (and am thankful for) great food. That’s where these vegan wraps come in. They’re full of flavor, and vegans won’t be the only ones appreciating them!
Yes, I’m serious! So many times, people hear the word “vegan” or even vegetarian and automatically think, “Well, that will be awful.” It’s false most of the time. I am neither vegan nor vegetarian, but some of the best dishes I’ve had (especially when traveling) have been vegan!
So, why not add these to your Thanksgiving menu and have something for everyone…or at least prove some people wrong?
Why You’ll Love These Wraps
- They are easy to make
- They make a nice presentation
- They are flavor-packed
- They accommodate both vegan and vegetarian diets
What You’ll Need
You only need to gather a few ingredients to make these yummy wraps!
- sweet potatoes
- tortillas
- tahini
- dried cranberries
- pumpkin seeds
- olive oil
- chickpeas
- nutmeg
- paprika
- chili pepper
- cumin
- salt
- cinnamon
- parsley
- fresh thyme
Note: Always check the recipe card for a full list of ingredients, amounts, and steps.
How to Make Vegan Thanksgiving Wraps
The wraps are easy to put together, so let’s get to it!
- Slice the sweet potatoes and toss with half the paprika, half the cumin, olive oil (1 tbsp), half the chopped thyme. Add nutmeg.
- In the other bowl, mix the chickpeas with the remaining olive oil and other spices. Add herbs.
- Spread it on a baking sheet and do not stir.
- Bake at 350F for 20 minutes.
- Place the sweet potato on the tortilla, top with chickpeas, sprinkle with cranberries and pumpkin seeds and add a sprig of parsley.
- Pour the mixture onto the tortillas and roll up.
- You can tie the roll as shown.
- Enjoy!
Tips & Tricks – Vegan Thanksgiving Wraps
• Warm Your Tortillas or Wraps First: Warming them (in a skillet or microwave for 10–15 seconds) makes them more flexible and prevents tearing as you roll.
• Don’t Overfill: This leads to messy, unstable wraps. A good rule of thumb is to keep all the filling in the center third of the tortilla.
• Serve with a Dipping Sauce: It adds fun and extra flavor.
Try:
Maple-mustard sauce
Vegan gravy
Cranberry vinaigrette
Want to Change it Up?
To change this recipe up, try different proteins such as roasted tofu, tempeh strips, or lentil loaf slices. Also, try different textures like crunchy slaw or toasted nuts and chewy grains like farro or quinoa.
More Vegan Recipes
Vegan Thanksgiving Wraps
Ingredients
- 2 large sweet potatoes or 3 smaller ones
- 6 mini tortillas
- ⅓ cup tahini
- 1 tablespoon dried cranberries
- 1 tablespoon pumpkin seeds
- 2 tablespoons olive oil divided
- 1 ½ cups chickpeas
- pinch nutmeg
- 1 teaspoon paprika
- pinch chili pepper
- 1 teaspoon cumin
- ½ tsp salt
- pinch cinnamon
- 2-3 sprigs parsley
- 2-3 sprigs fresh thyme
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Finely chop the fresh thyme sprigs.
- Wash and dry the sweet potatoes. Leaving the skin on, slice into 1/4" thick slices and place into a bowl.
- Toss the sweet potato slices with half the paprika, half the cumin, 1 tablespoon olive oil, and half the chopped thyme Add the nutmeg.
- Mix the chickpeas in another bowl with the other 1 tablespoon olive oil and remaining other spices. Add herbs.
- Spread the sweet potato and chickpea mixtures side by side on a baking sheet. Do not mix or stir.
- Bake in the preheated oven for 20 minutes.
- Divide the sweet potato mixture evenly and place on the tortillas.
- Top with chickpeas and sprinkle with cranberries and pumpkin seeds. Add a sprig of parsley.
- Roll up and serve warm.
Notes
Nutrition
Nutritional information accuracy not guaranteed.
