Sweet potato wraps

Hello everybody! Today I crave something nice and easy to eat while working on the computer. These wraps will do the trick!

You’ll need baked sweet potatoes, ideally from the day before so they’re cold. Always try to take advantage of powering up the oven to cook more than one dish at a timeSweet potatoes, potatoes, and butternut squash are so versatile (and you can keep them baked in the fridge for at least a couple of days), I always bake some of them everytime I use the oven for another dish. Take a look a the oven dishes for more ideas. You can also visit the eco-tips section for more eco-friendly ways of cooking.

I used dry coriander leaves (which have almost no taste) because I couldn’t find a small packet of fresh coriander and in the end, the unused leaves end up rotting in the fridge. Besides, for some reason, coriander plants hate me and refuse to grow in my pots. If you’re luckier than me and you have fresh coriander, don’t hesitate to use it! It’ll be even tastier.

As for the Mexican salsa, choose the one you most like. I use nacho’s dip because they are usually milder than sauces for cooking and I don’s tolerate spicy foods very well but if you like spicy try a hot one or even add chili or sriracha sauce on top.

And now, let’s do it!

Ingredients30m 4s GF

  • 2-3 baked sweet potatoes (depending on the size they are)
  • 100g of rice long grain (you can use short grain or basmati too)
  • 4 large wheat flour wraps (or corn flour wraps for the gluten-free version)
  • Mexican mild salsa (I used Doritos mild salsa dip but any brand works)
  • 3-4 handfuls of wild rocket (arugula)
  • 1 tbsp of sunflower oil (or any vegetal oil you prefer)
  • Coriander leaves

Sweet potato wrap ingredients.jpg

Replacements options:

  • Wild rocket: It has a very characteristic taste that is difficult to imitate with other products, but if you don’t like it or don’t have it available, any green leafy vegetable can help, e.g: baby spinach, lettuce, raw kale…


  • In a small pot, add the rice, a pinch of salt and cover it with water (the rice must be slightly covered. The result we are looking for is a cooked but dry rice). Cook at high temperature until the water begins to boil and then lower the heat to minimum and keep on the lid. Cook for 15-20 minutes and stir it from time to time. If there is water remaining, strain the rice before the next step.
  • Add the oil and stir-fry the rice for a couple of minutes. Turn off the stove and add the coriander leaves, stir and save for later.
  • Cut off the ends (the unchewable parts) and then cut the sweet potato lengthwise into slices (there’s no need to peel them).
  • Now we are ready for the assembly chain: Salsa -> Rice -> Slices of sweet potato -> handful of wild rocket.
  • The practical way of closing the wrap is the one in the picture right above, sealed on both ends so nothing leaks. If you’re going to take the wraps to work or uni, it is a good idea to put them in the sandwich maker or in a hot frying pan (without oil) for 1-2 minutes so that the tortilla gets toasted and stays in a fixed shape.

It’s done! You can serve them with a bean salad (soy-syrup dressing).

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