This Sweet Potato and Spinach Wrap makes a great weeknight dinner when you want to keep it casual but still want something that wakes up and excites your senses. 

Truly, this is a great way to celebrate sweet potatoes. They mix so well with the tanginess of the crème fraîche and the richness of the parmesan cheese, I just know you’re going to love this combo. 

Nutritional Benefits 

• Rich in beta-carotene and fiber from sweet potatoes for digestive and immune support.
• Provides leafy-green micronutrients (iron, folate, vitamin K) from spinach.
• Balanced fats from avocado oil, crème fraîche, and cheese support satiety and flavor absorption, not to mention proper brain functioning.

Ingredient Substitutions

• No avocado oil? Sub ghee or grapeseed oil. 
• No sweet potato? You can use roasted butternut squash, kohlrabi, turnips or parsnips.
• No yellow onion? Sub red onion, shallot,  or the white part of leeks or green onions.
• No spinach? Try baby collard, kale, swiss chard, mustard, or broccoli greens. 
• No crème fraîche? Sour cream, crema (found in Latin-American grocery stores) or even Greek yogurt will work in a pinch.
• No parmesan? Pecorino romano or cotija are great options.

Recipe Tips & FAQs

• To ensure that your sweet potatoes cook evenly, make sure you cut the pieces the same size, and rotate your pan halfway through baking.
• Crème fraîche has a less tangy flavor and a richer consistency than sour cream. And it stands up better to hot temperatures without breaking, which is why it works better for this recipe.
• There are a lot of gluten free wrappers on the market. I haven’t had a chance to try them all, but I usually go for the Siete brand Almond Flour Wraps. They work best if you warm them up in a pan first, but not too much or else they get crispy. 

Serving Suggestions

• Pair it with this Kale Salad for a healthy weekday lunch.
• Goes great with a bowl of Chicken & Wild Rice Soup for a hearty dinner.

Storage and Shelf Life

Make Ahead: The filling can be made up to 3 days in advance. Reserve the crème fraîche and cheese until your ready to assemble.

Refrigerate: The filling will hold well in the refrigerator in an airtight container for 3 days.

Freezer: Not recommended.

Reheat Instructions

Reheat the filling gently in a sauté pan on medium heat and place in a freshly warmed wrap with crème fraîche and parmesan.

Final Thoughts

I came up with this Sweet Potato and Spinach Wrap when I was chef of the Bookhouse Pub in Atlanta, Georgia. Bar menus are meant to be approachable and satisfying, and I enjoyed letting my hair down after all my years of extreme fine dining. 

This wrap was one of the best dishes I came up with during that time, and it has stuck with me ever since. It never fails, every fall when the days grow shorter and I start to long for roasted root vegetables, this cozy, satisfying wrap will pop back into my consciousness to say hello. I’m excited to share it with you now so that it can become one of your favorites too.

Have you tried this Sweet Potato and Spinach Wrap? Let us know what you think in the comments below. And don’t forget to subscribe to my newsletter, where new seasonal recipes are delivered to your inbox every Thursday!

Print

Sweet Potato and Spinach Wrap

A cozy, gluten-free sweet potato and spinach wrap with crème fraîche and parmesan. Perfect for an easy, nourishing weeknight dinner.

Course Dinner, Lunch

Cuisine American

Special Diet Egg Free, Gluten Free, Grain Free, Nut Free, Refined Sugar Free, Soy Free, Vegetarian

Season Fall, Winter

Recipe Type Dinner, Lunch

Cook Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 2 people

Equipment

• Foil optional
• Parchment or wax paper optional

Ingredients

• 2 tablespoon avocado oil
• 1 ½ cups sweet potatoes medium diced
• ½ cup yellow onion small diced
• ½ teaspoon garlic minced
• 4 cups lightly packed spinach 3 ounces
• 2 gluten free tortillas chickpea, almond flour, or egg
• 2 tablespoon crème fraîche
• 4 tablespoons freshly grated parmesan
• Sea salt to taste
• Freshly cracked black pepper to taste

Instructions

• Prepare the Wrapper: Cut a large, 9×10 inch piece of foil, and place a same sized piece of parchment or wax paper on top of it. If you don’t have these items you can eat this wrap more like a taco.
• Cook the Filling: Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Add 1 ½ cups of diced sweet potatoes and season with salt and pepper. Sauté for 8 minutes, stirring occasionally.
• Turn down to medium heat and add ½ cup of diced yellow onion and cook for 7 more minutes.
• Next add ½ teaspoon of minced garlic and 4 cups of spinach. Cook until the spinach is just wilted, and check for seasoning.
• Make the Wraps: Heat the 2 wrappers separately in a dry cast iron skillet or griddle until warmed through, but still soft, no need for oil. Remove from the heat and place on the foil and parchment paper.
• Spread 1 tablespoon of crème fraîche and 2 tablespoons of parmesan on each of the two wrappers. Next top each with half the filling in a horizontal line in the middle of the wrapper.
• Roll the wrap up snugly in the foil and paper and serve hot.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Sweet Potato and Spinach Wrap appeared first on Everyday Alchemy.

Sometimes a meal wakes you back up and reminds you that eating should be a pleasure. This Pesto Tuna Melt is one of those meals. Fresh, protein-packed tuna, bright and herbaceous pesto, and melty, cheesy provolone team up to bring you this decadent tasting sandwich. Y’all are going to want to bookmark this recipe. 

Ingredient Substitutions

• Can I use store-bought pesto? Of course! It’s a great way to cut down on the prep time if you’re in a hurry.
• Not a fan of tuna? You can substitute shredded chicken, it will still be delicious! 
• No fresh tuna loin? You can substitute high-quality canned tuna. Keep it sustainable—look for pole and line or troll-caught skipjack or albacore.
• No red onion? Substitute yellow onion.
• If you need a gluten-free bun: I recommend Udi’s. It’s the best I’ve found commercially available. Not the healthiest option, but if you only eat occasionally it’s really not the end of the world.
• No provolone? Sliced mozzarella or fontina would be a great option. Usually available at the deli counter.

Recipe Tips & FAQs

• Can I serve this cold instead of hot? Yes! Pesto tuna salad is delicious chilled on its own or scooped onto a salad if you don’t feel like turning on the oven.
• What if I don’t have a broiler? No problem. Use a toaster oven or bake at 400˚F until the cheese is melted and bubbling (about 8–10 minutes).
• Can I make this dairy-free? Yes—use a vegan pesto (no cheese) and swap in your favorite dairy-free cheese slices that melt well.

Serving Suggestions

• Make it a Combo Meal: Pair with a Salad with Roasted Tomato Dressing, or a Tomato Bisque
• Pile on the Veggies: Make it an open-faced sandwich and add seasonal Grilled Vegetables like zucchini and tomato
• Ditch the Potato Chips: Kale chips for the win when you need that crunch factor.
• Lighten Up: Forget the bun and cheese and serve a scoop of tuna salad on a bed of lettuce. It’s healthier and incredibly satisfying.

Storage and Shelf Life

Make Ahead: Pesto can be made up to a week in advance, and the tuna can be prepared up to 3 days before using.

Refrigerate: Pesto tuna salad will last up to 3 days in the refrigerator. 

Freezer: Not recommended.

Reheat Instructions

Preheat the oven to 350˚F. Open up the sandwich and put both buns, toppings side up, on a sheet tray. Reheat for 8 minutes. Put the sandwich back together and enjoy.

Final Thoughts

There used to be a pizza shop in Cabbagetown called Village Pizza that served a fantastic version of this sandwich, and that’s where I first learned about it 20 years ago. Since they’ve closed down, and I’ve been gluten free for the past 10 years, I’ve adapted the recipe. 

It’s a bit of an indulgence, so I don’t make it often—but every time I take that first bite, my senses perk up. It’s rich, flavorful, and so deeply satisfying. I’m pretty sure you’ll feel the same way.

Have you tried this recipe yet? I’d love to hear what you thought in the comments.

Print

Pesto Tuna Melt

This Pesto Tuna Melt layers fresh tuna, bright pesto, and melty provolone for the ultimate sandwich—comforting, flavorful, and satisfying.

Course Lunch

Cuisine American, Italian-inspired

Special Diet Gluten Free, Soy Free

Season Fall, Summer

Recipe Type Comfort food, Lunch

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 2 people

Ingredients

• For the Pesto:
• 1 lemon juiced, about 3 tablespoons
• ¼ cup extra virgin olive oil
• 1.25 ounce fresh basil roughly chopped (about 1 cup, loosely packed)
• 1 teaspoon garlic microplaned or grated
• 1 tablespoon roasted pine nuts
• ½ cup pecorino or parmesan cheese grated
• Sea salt to taste
• Freshly cracked black pepper to taste
• For the Tuna Salad:
• 1 teaspoon avocado oil
• ½ pound raw tuna loin
• 2 tablespoons red onion small diced
• ¼ cup red pepper small diced
• ½ cup mayo Duke’s or homemade
• For the Tuna Melt:
• 2 buns gluten-free
• 1 tablespoon butter room temperature
• 4 slices of provolone

Instructions

• Cook the Tuna: Preheat a medium skillet over high heat. Add 1 teaspoon of avocado oil. Season the tuna with sea salt and freshly cracked black pepper, then add it to the pan. Brown the tuna on both sides, then reduce the heat and continue cooking until the tuna is cooked through (internal temperature of 145˚).
• 1-inch thick steak: 3–4 minutes per side

  1 ½-inch thick steak: 5–6 minutes per side

  2-inch thick steak: 8–10 minutes per side, plus 2–3 extra minutes over indirect heat if needed
• Make the Pesto: Place the 3 tablespoons lemon juice, ¼ cup extra virgin olive oil, 1.25 ounces of basil, 1 teaspoon grated garlic, 1 tablespoon roasted pine nuts, ½ cup pecorino cheese, salt and pepper in a food processor.
• Pulse until the pesto is well combined. Store in an airtight container in the refrigerator for up to 3 days.
• Make the Tuna Salad: Once the tuna has cooled, flake it apart with your hands. Place it in a bowl and mix it with a 2 tablespoons red onion, 1/4 cup red pepper, 1/2 cup mayonnaise and the pesto. Season with salt and pepper and mix to combine. Store in a refrigerated airtight container for up to 3 days.
• Make the Sandwich: Brush the 2 buns with 1 tablespoon room temperature butter and place them cut side down on a griddle to lightly toast them.
• Preheat the broiler.
• Next place the buns on a baking sheet, toasted side up. Divide the provolone between the two top buns. On the bottom buns, divide the tuna salad. Place under the broiler, place the baking tray 3 to 6 inches below the broiler, and cook until the cheese starts to brown, and the tuna is warmed through, about 6 minutes.
• Remove from the broiler and serve immediately.

Julia LeRoy

Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.

Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.

everydayalchemy.com/about/

The post Pesto Tuna Melt appeared first on Everyday Alchemy.