Vibrant wraps blending sweet potatoes, tangy pickle chips, and creamy sauce for a satisfying, veggie-forward meal.
# Components:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Pickle Chips
07 - 1 cup dill pickle chips, well-drained
→ Fresh Vegetables
08 - 1 cup shredded red cabbage
09 - 1 cup baby spinach leaves
10 - 1 small carrot, julienned
11 - 1/4 small red onion, thinly sliced
→ Sauce
12 - 1/2 cup Greek yogurt or dairy-free alternative
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon fresh lemon juice
16 - 1 tablespoon chopped fresh dill
17 - Salt and ground black pepper, to taste
→ Wraps
18 - 4 large flour tortillas or whole wheat wraps
# Directions:
01 - Preheat oven to 425°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, combine sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
03 - Arrange seasoned sweet potatoes in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning once, until tender and caramelized. Allow to cool slightly.
04 - In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper until smooth.
05 - Heat tortillas in a dry skillet or microwave until flexible.
06 - For each wrap, spread 2 tablespoons of sauce onto a tortilla. Distribute one-quarter of the roasted sweet potatoes, pickle chips, red cabbage, spinach, carrot, and red onion over the sauce.
07 - Fold in the sides of the tortilla and roll up tightly. Slice in half if preferred. Serve immediately, or wrap in foil for packing.
