Teresa's Recipes
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.
Ingredients
- 2 medium, peeled and sliced Sweet potatoes
- 2 tablespoons, divided Olive oil
- to taste Salt
- to taste Black pepper
- 1 tablespoon Lemon juice
- 4 large Whole wheat tortillas
- 2 cups Fresh spinach leaves
- 1 small, thinly sliced Red onion
- 1, thinly sliced Red bell pepper
- 2 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
Dietary Notes
- 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
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- 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.
- Add the sliced red bell pepper and red onion to the skillet, cooking for about 5 minutes, or until they are softened.
- Stir in the spinach leaves, cooking until just wilted, about 2 minutes.
- Remove the skillet from heat, and stir in the lemon juice. Adjust seasoning with salt and pepper to taste.
- Warm the whole wheat tortillas in a dry skillet or microwave until pliable.
- To assemble, divide the roasted sweet potato slices and the vegetable mixture evenly among the tortillas.
- Roll up the tortillas tightly, tucking in the sides as you go to form wraps.
- 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.