I was recently scrolling through my recipe board on Pintrest and realized that it had been a while since I had tried out one of the hundreds of delicious looking concoctions for myself. One recipe in particular caught my eye: roasted sweet potato wraps. I was put in charge of making dinner this week and was suddenly reminded of the three sweet potatoes sitting on my pantry shelf. After only about a half an hour of work I had four delicious wraps prepared for my family as a perfect summer meal. Very healthy yet filling, these sandwiches will leave your guests impressed by your culinary talents and wanting more! The original recipe can be found here, but I made some slight modifications to incorporate the ingredients I had available.
The first ingredient shouldn’t be too much of a surprise…sweet potato of course! Since most of my recipes on this blog feature sweet potato in one form or another (I’m a guilty as charged sweet potato addict) I won’t bog you down too much with the details. Here is the gist of what you need to know: sweet potatoes are very rich in fiber which breaks down slowly to keep you full and energized for hours, pack in a pretty good amount of vitamin A to combat cancer and heart disease, and contain 475 mg of potassium to boost your immune system. Not to mention they are delicious! I used 3 sweet potatoes cut into small cubes for 4 wraps.
The next thing you will need is a pint (2 cups) of cherry tomatoes sliced in half. Tomatoes are an example of a superfood that can be added to almost any meal and enhance the flavor and nutritional value. These bright fruits (yes, they are actually fruits!) are low in calories and fat free but contain key vitamins and antioxidants. A good amount of vitamin C is found in tomatoes to support immune function, their beta-carotene wards off chronic illness, and lycopene (the antioxidant responsible for giving tomatoes their red hue) reduces the risk of cardiovascular disease.
Now for our last roasted veggie: mushrooms! Mushrooms are unique in that they are the only food in the produce section to provide naturally-occurring vitamin D. This vitamin is important in maintaining strong bones and preventing osteoporosis, and has also been found to decrease the likelihood of type 1 diabetes and breast, colon, prostate, and ovarian cancer in consumers. Add the sweet potato cubes, sliced tomatoes, and I package of sliced mushrooms to a roasting pan lined with parchment paper. Drizzle with olive oil, add salt and pepper, and roast for 35-40 minutes at 400 degrees.
Lets be real here, nothing says gourmet cooking like some caramelized onions. Not only do these onions add flavor to any dish, they also contribute some important nutritional benefits. Onions have been found to lower cholesterol and reduce blood clotting, which together helps prevent the narrowing or blockage of arteries that often result in heart attacks! In a large skillet add 1 tablespoon of olive oil and one onion sliced into rings. Stir often to make sure the onions don’t get burned on one side!
The final step is to prepare 4 wraps with about 2 tablespoons of pesto each. Add the onions first and then the roasted vegetables. Finally, roll them up and serve…this is easier said than done, it’s just so tempting to pile the wraps high with such colorful toppings! I served this recipe with couscous and a garden salad for a light and filling summer meal.
- 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 container of pesto
- 1 package of sliced mushrooms
- 1 pint cherry or grape tomatoes, cut in half
- 1 large yellow onion, peeled and sliced into 1/4-inch slices
- 4 whole wheat wraps
- Olive oil
1. Add tomatoes, sweet potatoes, and mushrooms to a roasting pan and drizzle with olive oil. Add salt and pepper for flavor and roast at 400 degrees for 35-40 min.
2. In a large skillet add 1 tbs of olive oil and sliced onions, stir until caramelized.
3. Spread the wraps with pesto, then add the onions and roasted veggies. Serve hot or cold and enjoy!