Sweet Potato and Spinach Wrap
Sweet potatoes, wilted spinach, crème fraîche and Parmesan all together in my favorite vegetarian wrap. Great for breakfast, lunch or dinner!
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, 9x10 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.