Sweet Potato Wraps

Why You’ll Love This Recipe

Sweet Potato Wraps are a wholesome, flavorful option for a light lunch or satisfying snack. Packed with roasted sweet potatoes, crisp vegetables, and creamy spreads, these wraps offer a perfect balance of sweet, savory, and crunchy textures. They’re easy to customize, vegetarian-friendly, and great for meal prepping or taking on the go.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

sweet potatoes (peeled and diced)olive oilsalt and pepperground cuminpaprikaflour tortillas (or gluten-free if desired)hummus or Greek yogurtsliced cucumbersgrated carrotsbaby spinach or mixed greenssliced avocados

directions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss the diced sweet potatoes with olive oil, salt, pepper, cumin, and paprika.

Spread them evenly on the baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Warm the tortillas in a dry skillet or microwave for a few seconds until soft and pliable.

Spread a generous layer of hummus or Greek yogurt over each tortilla.

Layer with roasted sweet potatoes, cucumber slices, grated carrots, spinach, and avocado.

Roll up tightly into wraps, tucking in the ends as you go.

Slice in half and serve immediately or wrap in foil for later.

Servings and timing

This recipe yields 4 wraps.
Preparation time: 10 minutes
Cooking time: 30 minutes
Assembly time: 5 minutes
Total time: 45 minutes

Variations

Add crumbled feta or goat cheese for a creamy tang.

Include cooked quinoa or black beans for extra protein.

Swap the hummus for a spicy chipotle mayo or tahini dressing.

Use whole-wheat, spinach, or sun-dried tomato tortillas for a flavor twist.

Add pickled onions or jalapeños for a zesty kick.

storage/reheating

Store assembled wraps in the refrigerator for up to 3 days, wrapped tightly in foil or plastic wrap.
To reheat, unwrap and warm gently in a skillet or microwave.
For best texture, avoid freezing as the fresh vegetables may lose their crunch.

FAQs

Can I use canned sweet potatoes?

Yes, but fresh roasted sweet potatoes offer better texture and flavor.

Are Sweet Potato Wraps vegan?

They can be if you use hummus instead of Greek yogurt and skip cheese.

What’s the best way to keep wraps from getting soggy?

Layer spreads first, then greens as a barrier before wetter ingredients like cucumber or avocado.

Can I make them ahead of time?

Yes, assemble up to a day ahead, but add avocado just before eating for best freshness.

Can I grill the wraps?

Absolutely, lightly grill on a panini press or skillet for a warm, toasty version.

What protein goes well with this?

Grilled chicken, chickpeas, or tempeh are all great additions.

Do I have to peel the sweet potatoes?

Peeling is recommended for a smoother texture, but you can leave the skins on for extra fiber.

What other sauces can I use?

Try pesto, sriracha mayo, or lemon tahini dressing for variety.

Are these good for kids?

Yes, they’re colorful, flavorful, and easy to eat with hands.

Can I use other vegetables?

Definitely! Bell peppers, red cabbage, or sprouts work wonderfully too.

Conclusion

Sweet Potato Wraps are a vibrant, nutritious, and delicious way to enjoy a plant-powered meal. Whether you’re packing lunch for work or whipping up a quick dinner, these wraps are sure to satisfy with their hearty, comforting flavors and colorful crunch. Give them a try and add your own twist!

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