Save to Pinterest A vibrant, flavorful wrap filled with roasted sweet potatoes, crunchy pickle chips, fresh vegetables, and a creamy tangy sauce. Perfect for lunch or a light dinner and sure to brighten any mealtime.
I remember the first time I made these wraps for our weekend lunch. The combination of sweet potatoes and tangy pickle chips surprised everyone and quickly became a family favorite.
Ingredients
- Roasted Sweet Potatoes: 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes, 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp black pepper
- Pickle Chips: 1 cup dill pickle chips, well-drained
- Fresh Vegetables: 1 cup shredded red cabbage, 1 cup baby spinach leaves, 1 small carrot, julienned, 1/4 small red onion, thinly sliced
- Sauce: 1/2 cup Greek yogurt or dairy-free alternative, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tbsp fresh lemon juice, 1 tbsp chopped fresh dill, salt and pepper to taste
- Wraps: 4 large flour tortillas or whole wheat wraps
Instructions
- Prepare Sweet Potatoes:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a bowl, toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread evenly on the baking sheet.
- Roast Sweet Potatoes:
- Roast for 25–30 minutes, turning once, until sweet potatoes are tender and caramelized. Set aside to cool slightly.
- Make Sauce:
- In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Wraps:
- Spread 2 tablespoons of sauce on a tortilla. Top with a quarter of roasted sweet potatoes, pickle chips, shredded cabbage, spinach, carrot, and red onion.
- Fold and Serve:
- Fold in the sides and roll up tightly. Slice in half if desired. Serve immediately, or wrap tightly in foil for a packed lunch.
Save to Pinterest Every time we pack these wraps for a picnic, the anticipation of that first bite brings smiles all around. It's a dish that gets everyone talking and sharing their favorite combos.
Required Tools
Baking sheet, mixing bowls, chef's knife, cutting board, whisk, and skillet or microwave for warming tortillas keep prep simple and streamlined.
Allergen Information
Contains gluten and dairy. For gluten-free, use certified gluten-free wraps. For dairy-free, choose plant-based yogurt and mayonnaise.
Nutritional Information (per wrap)
Calories: 370, Total Fat: 14 g, Carbohydrates: 54 g, Protein: 8 g
Save to Pinterest Enjoy these wraps fresh and bursting with flavor. They travel well, making them perfect for lunch boxes or on-the-go meals.
Common Recipe Questions
- → How do I roast sweet potatoes for wraps?
Toss peeled and cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Roast at 425°F for about 25–30 minutes until tender and golden.
- → Can these wraps be made vegan?
Yes, substitute Greek yogurt and mayonnaise with plant-based alternatives to ensure a fully vegan wrap with the same creamy texture.
- → What vegetables work well in these wraps?
Red cabbage, baby spinach, carrot, and red onion complement the roasted sweet potatoes and pickle chips. You can also use arugula or mixed greens.
- → How do I keep wraps fresh for lunch?
Once assembled, tightly wrap in foil and refrigerate. Warm slightly if desired before serving to maintain texture and flavor.
- → Is it possible to make gluten-free wraps?
Yes, use certified gluten-free wraps in place of traditional flour tortillas to accommodate dietary needs without sacrificing taste.