Healthy Sweet Potato Wraps recipe

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Ingredients

2 sweet potatoes, peeled and cut into bite-size pieces
2 tablespoons extra virgin olive oil
1 cup broccoli florets
1 (15 ounce) can lentils, drained and rinsed
1 tablespoon cumin
1 ½ teaspoons cayenne pepper, or to taste
1 teaspoon garlic salt
2 tomatoes, chopped
6 tablespoons barbeque sauce, divided
6 whole wheat Lebanese-style pita bread rounds

Nutrition Info

355.6 calories
carbohydrate: 65.2 g
cholesterol: : -
fat: 5.6 g
fiber: 10.1 g
protein: 11.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 887.6 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place sweet potatoes into a large pot and cover with water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 8 minutes. Drain.

  2. Heat olive oil in a large skillet over medium-high heat. Cook and stir broccoli in hot oil until tender yet still crisp, 3 to 5 minutes. Stir sweet potatoes, lentils, cumin, cayenne pepper, and salt into broccoli, cook until heated through, about 5 minutes. Add diced tomatoes and cook until hot, about 3 minutes.

  3. Drizzle 1 tablespoon barbeque sauce into each pita round. Scoop about 1 cup of sweet potato mixture into each pita and wrap each, folding up the bottom of the pita first, followed by the sides. Secure with toothpicks, if necessary.

Recipe Yield

6 sweet potato wraps

Recipe Note

This is a hearty and healthy vegetarian/vegan recipe that a friend made for us when we had him over. You can season the mixture any way you see fit, but I've found the cumin really gives it a nice kick. Enjoy! Tastes great cooled as well!

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