Butternut Squash Wraps (With Roasted Chickpeas And Hummus)

Filling

• ½ large butternut squash peeled and cubed
• 1 15-oz can chickpeas 425 g, drained and patted dry
• 3 Tbsp olive oil 45 mL
• 1 Tbsp soy sauce 15 mL
• 1 Tbsp Sriracha 15 mL
• 2 tsp maple syrup 10 mL
• 1 tsp smoked paprika
• ¼ tsp each salt and pepper
• 1 medium white onion cut into chunks

Sauce

• ½ cup hummus 120 g
• 2 tsp lemon juice 10 mL
• 2 cloves garlic minced
• water to thin

To Serve

• 4 flatbreads*
• 1 handful arugula