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!
Sweet Potato and Spinach Wrap
Special 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.
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.