INGREDIENTS
2 cups
Chickpeas, cooked
4
sprigs Rosemary, fresh
2 tbsp
Sun dried tomatoes
1/2
Yellow onion
1/4 tsp
Himalayan rock salt
1 tbsp
Coconut oil, extra-virgin
4
Brown rice tortillas, gluten-free
1
Medium (130g or 5? long, 2? diameter) sweet potato, diced