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 recipes I came up with during that time, and it has stuck with me ever since.
If you take a stroll around this site, you’ll realize pretty quickly that I’ve got a special place in my heart for sweet potatoes. Especially during the fall. So if you’re a sweet potato lover too, you’re right where you should be. Can’t wait to hear what you think about this recipe.
Feel Good Vibes
- Sweet potatoes bring beta-carotene and fiber for digestive and immune support.
- Spinach provides leafy-green micronutrients (iron, folate, vitamin K).
- Balanced fats from avocado oil, crème fraîche, and cheese support satiety and vitamin absorption, not to mention proper brain functioning.
Sweet Potato and Spinach Wrap Ingredient Substitutions
- No avocado oil? Sub ghee or grapeseed oil.
- No sweet potato? You can use regular potatoes, roasted butternut squash or even 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.
Sweet Potato and Spinach Wrap Recipe Tips & FAQs
- To ensure that your sweet potatoes cook evenly, make sure you cut the pieces the same size.
- 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 make these buckwheat crepes or 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
- I love it with homemade Nacho Kale Chips on the side.
- Or pair it with this Kale Salad with Parmesan Dressing for a healthy weekday lunch.
- Goes great with a bowl of Chicken & Wild Rice Soup for a hearty dinner.
Sweet Potato and Spinach Wrap Storage and Shelf Life
Make Ahead: The filling can be made up to 3 days in advance. Reserve the crème fraîche and cheese until you’re 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
Y’all. This Sweet Potato and Spinach Wrap is the absolute best wrap I have ever eaten. I’m talking about caramelized sweet potatoes. Buttery wilted spinach. Tangy creme fraiche and real Parmigiano-Reggiano. All rolled up in a perfect little package, just hangin’ out, looking great whether you’re talking about breakfast, lunch or dinner.
I’ve been making this naturally vegetarian recipe for 20 years, and I hope to be around to make it another 20 more. Here’s one that will keep you looking forward to Meatless Mondays!
Have you tried this Sweet Potato and Spinach Wrap? Rate and leave a comment below. I want to hear from you!
Sweet Potato and Spinach Wrap
Special Equipment
- Foil optional
- Parchment or wax paper optional
Ingredients
- 2 tablespoons 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 tablespoons crème fraîche
- 4 tablespoons freshly grated Parmigiano-Reggiano
- 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. At this point the sweet potatoes should be caramelized and completely tender.
- 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 Parmigiano-Reggiano 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.