ROASTED SWEET POTATO AND SPINACH WRAP
The Roasted Sweet Potato and Spinach Wrap is a nourishing, plant-based meal that offers a perfect balance of textures and flavours. The naturally sweet and caramelised roasted sweet potatoes complement the freshness of crisp spinach, while a thin layer of creamy hummus brings everything together wrapped in a whole-wheat tortilla. This meal provides fibre, complex carbohydrates and essential vitamins, making it an excellent choice for a quick lunch, light dinner or nutritious snack. This wrap is ideal for those seeking a healthy, satisfying and energising meal without compromising on taste. The combination of ingredients delivers a rich, earthy flavour with a hint of creaminess from the hummus, while the whole-wheat tortilla adds a hearty bite. Whether you’re packing it for lunch, enjoying it after a workout, or serving it as a simple dinner, this wholesome wrap is both delicious and easy to prepare.
RECIPE CATEGORY
Lunch, Snack, Brunch
SERVING SIZE
1 serving
CUISINE
Mediterranean, European
PREPARATION/TECHNIQUES
Roast, Quick & Easy, 5 Ingredients or Less
OCCASION/HOLIDAY
Healthy Eating, Light Meal, Summer Snack, Vegan Lunch
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, High Fibre, Quick & Easy, Healthy
DISH TYPE
Wrap, Sandwich
INGREDIENTS
There are the following ingredients for Roasted Sweet Potato and Spinach Wrap:
- 1 small whole-wheat tortilla
- 40g roasted sweet potato slices
- 10g fresh spinach
- 1 tsp hummus
- ½ tsp olive oil (optional for added richness)
- Pinch of black pepper (optional for extra flavour)
FULL NUTRITIONAL INFORMATION
- Calories: 230 kcal
- Protein: 6g
- Carbohydrates: 35g
- Fibre: 7g
- Sugar: 5g
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 180mg
- Vitamin A: 120% DV
- Iron: 10% DV
PREPARATION
- Preheat The Oven: Set the oven to 200°C (400°F) to ensure it reaches the right temperature for roasting.
- Prepare The Sweet Potato: Slice the sweet potato into thin, even rounds for quick and even roasting.
- Roast The Sweet Potatoes: Place the slices on a baking tray, drizzle with a bit of olive oil if using and roast for 15-20 minutes, flipping halfway through, until tender and slightly caramelised.
- Warm The Tortilla: Heat the whole-wheat tortilla in a dry pan for about 10 seconds per side to make it more pliable.
- Spread The Hummus: Evenly distribute the hummus over the tortilla, ensuring complete coverage for flavour in every bite.
- Layer The Sweet Potato: Arrange the roasted sweet potato slices evenly on the tortilla.
- Add The Spinach: Place the fresh spinach leaves over the sweet potatoes, pressing them slightly to keep them in place.
- Season If Needed: Sprinkle with black pepper or a pinch of sea salt for extra flavour.
- Roll The Wrap: Fold in the sides of the tortilla, then roll it tightly from the bottom up to create a firm wrap.
- Slice And Serve: Cut in half for easy eating and enjoy immediately.
PREP TIME
5 minutes
COOKING TIME
15-20 minutes
TIPS
- Slice Sweet Potatoes Thinly: This ensures faster roasting and even caramelisation.
- Use Fresh Spinach: Baby spinach works best as it has a mild flavour and soft texture.
- Adjust Hummus Quantity: Add more hummus for extra creaminess or less for a lighter wrap.
- Warm The Tortilla: Makes it easier to roll and prevents cracking.
- Make It Meal-Prep Friendly: Roast extra sweet potatoes in advance and store them in the fridge for easy assembly.
- Pair With A Dip: Serve with extra hummus, tzatziki or a tahini dressing for added flavour.
VARIATIONS
- Protein Boost: Add grilled tempeh or chickpeas for extra plant-based protein.
- Creamy Texture: Mix a bit of mashed avocado with the hummus for a richer taste.
- Spicy Version: Sprinkle red pepper flakes or add a drizzle of hot sauce.
- Gluten-Free Option: Use a gluten-free tortilla or serve in a lettuce wrap.
- Mediterranean-Style: Add olives, sundried tomatoes, and a sprinkle of oregano.
- Nutty Crunch: Top with toasted sesame seeds or chopped almonds for extra texture.
PREPPING AND STORAGE
- Refrigeration: Store leftover roasted sweet potatoes in an airtight container for up to 3 days.
- Meal Prep Tip: Keep ingredients separate and assemble fresh to maintain the best texture.
- Freezing: It is not recommended, as the spinach will wilt and the tortilla may become soggy.
- On-The-Go Storage: Wrap tightly in parchment paper and store in a lunchbox for freshness.