These wraps are a tangy, savory, and satisfying answer for quick and packable lunch.
Preheat the oven to 375. Cut up the sweet potatoes in bite-sized chunks, toss them with a little olive oil, sea salt, and black pepper then spread evenly on a parchment paper lined baking sheet. Bake them for about 25 minutes, stirring halfway through. They should be soft and flavorful.
Meanwhile, in a medium-sized bowl, mix your kale with about 1/2 cup of the hummus, and massage until the kale is soft.
Once the potatoes are done, layer your wraps up for eating. Spread another thin layer of the hummus/dip, then add sweet potato, chickpeas, shredded carrot, shredded beet, and the kale mixture.