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Teresa's Recipes • Sweet Potato and Ginger Wraps

Sweet Potato and Ginger Wraps - These vibrant Sweet Potato and Ginger Wraps bring together the earthiness of sweet potatoes, the zing of fresh ginger, and a medley of colorful vegeta

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Sweet Potato and Ginger Wraps

These vibrant Sweet Potato and Ginger Wraps bring together the earthiness of sweet potatoes, the zing of fresh ginger, and a medley of colorful vegetables, all wrapped in a hearty whole wheat tortilla. Not only are they a feast for the eyes, but they also pack a punch of flavor and nutrition, making them a perfect meal for lunch or dinner. With the sweetness of the potatoes and the warmth of ginger, these wraps are sure to become a favorite in your home. This dish is inspired by the traditional use of sweet potatoes in various cultures, celebrated for their versatility and health benefits.

Serves 4 🍷 Wine Pairings 🥗 Side Dishes

Ingredients

Sweet potatoes
2 medium, peeled and sliced
Olive oil
2 tablespoons, divided
Salt
to taste
Black pepper
to taste
Lemon juice
1 tablespoon
Whole wheat tortillas
4 large
Fresh spinach leaves
2 cups
Red onion
1 small, thinly sliced
Red bell pepper
1, thinly sliced
Garlic
2 cloves, minced
Fresh ginger
1 tablespoon, grated

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. On a baking sheet, arrange the sweet potato slices in a single layer, drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Roast for 20 minutes, or until the sweet potatoes are tender and slightly caramelized.
  3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1 minute until fragrant.
  4. Add the sliced red bell pepper and red onion to the skillet, cooking for about 5 minutes, or until they are softened.
  5. Stir in the spinach leaves, cooking until just wilted, about 2 minutes.
  6. Remove the skillet from heat, and stir in the lemon juice. Adjust seasoning with salt and pepper to taste.
  7. Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
  8. To assemble, divide the roasted sweet potato slices and the vegetable mixture evenly among the tortillas.
  9. Roll up the tortillas tightly, tucking in the sides as you go to form wraps.
  10. Slice the wraps in half and serve immediately, or wrap them in foil for a portable meal.

Tips

  • 💡 For added protein, consider adding black beans or grilled chicken to the filling.
  • 💡 You can experiment with different greens, such as kale or arugula, for variety.
  • 💡 These wraps are perfect for meal prep. Just store the components separately and assemble when ready to eat.

Dietary Information

Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 25 minutes Calories: 350 Fat: 10g Carbs: 55g Protein: 8g Sodium: 250mg Sugar: 6g

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