Go Back
To make Sweet Potato & Kale Power Wraps, gather these key ingredients: - 1 large sweet potato, peeled and diced - 2 cups kale, stems removed and chopped - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 4 large whole wheat tortillas - 1/2 cup hummus (store-bought or homemade) You can enhance your wrap with these optional ingredients: - 1/4 cup feta cheese, crumbled - 1 ripe avocado, sliced - Fresh lemon juice for drizzling - 1/4 cup sunflower seeds (for crunch) Each serving of these wraps is packed with nutrition. Here’s a quick overview: - Calories: 350 - Protein: 10 grams - Carbohydrates: 45 grams - Fiber: 10 grams - Fat: 15 grams These wraps are not just tasty; they are also healthy. By using fresh ingredients, you get fiber and vitamins. Sweet potatoes are great for energy, while kale adds a boost of nutrients. The hummus gives a creamy touch, and the avocado adds healthy fats. You can find the Full Recipe for more details and tips. First, gather all your ingredients. You will need: - 1 large sweet potato, peeled and diced - 2 cups kale, stems removed and chopped - 1 tablespoon olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - Salt and pepper to taste - 4 large whole wheat tortillas - 1/2 cup hummus (store-bought or homemade) - 1/4 cup feta cheese, crumbled (optional) - 1 ripe avocado, sliced - Fresh lemon juice for drizzling - 1/4 cup sunflower seeds (for crunch) Preheat your oven to 400°F (200°C). This step helps cook the sweet potatoes just right. In a mixing bowl, toss the diced sweet potato with olive oil, smoked paprika, garlic powder, and some salt and pepper. Spread the sweet potatoes on a baking sheet in a single layer. Roast them for 25-30 minutes. Flip them halfway through to ensure even cooking. With about 10 minutes left, add the chopped kale to the baking sheet. Toss it with the sweet potatoes to let it wilt. Remove everything from the oven and let it cool for a bit. Now, warm the tortillas in a dry skillet on medium heat for about 30 seconds on each side. This makes them soft and easy to wrap. Spread a good layer of hummus on each tortilla, reaching the edges. Next, layer the roasted sweet potato and kale mixture, avocado slices, and crumbled feta if you choose to use it. Top it all with sunflower seeds for some crunch. Drizzle a little fresh lemon juice over the filling for a bright taste. Fold in the sides of the tortilla and roll it tightly from the bottom. Cut each wrap in half, and arrange them on a colorful platter. For the full recipe, refer to the earlier section. Enjoy your nutritious meal! Roasting sweet potatoes brings out their natural sweetness. First, cut them into small, even pieces. This helps them cook quickly and evenly. Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread them in a single layer on a baking sheet. Make sure the pieces do not touch. This allows them to caramelize well. Roast at 400°F (200°C) for 25-30 minutes. Flip them halfway to ensure they brown nicely. To keep your wraps fresh, wrap them tightly in plastic wrap or foil. Store them in the fridge for up to three days. If you want to eat them later, make the wraps without the fillings. Add the fillings just before serving. This keeps everything crisp and tasty. You can also use parchment paper for wraps. It helps avoid sogginess while adding a nice touch. Homemade hummus adds a special touch to your wraps. To make it, blend together 1 can of drained chickpeas, 1/4 cup of tahini, 2 tablespoons of lemon juice, and 1 clove of garlic. Add water a little at a time until you get a smooth texture. Season with salt to taste. You can also try adding spices like cumin or red pepper flakes for a kick. This simple recipe enhances flavor and makes your wraps even better. For the full recipe, check out the Sweet Potato & Kale Power Wraps. {{image_2}} You can swap or add different veggies to your wraps. Try roasted carrots or zucchini. Spinach is a good choice too. You can also use roasted bell peppers for a sweet kick. Each veggie brings its own taste and texture. This lets you mix it up and keep your meals fun. If you need gluten-free wraps, use corn tortillas or lettuce leaves. Cauliflower wraps are a great low-carb choice. These options change the texture but keep the flavor. Each wrap adds a new twist to your meal. You can enjoy the same tasty filling in a new way. To make your wraps pop, add spices. Try cumin or chili powder for a kick. You can also drizzle some hot sauce for heat. If you like creaminess, use a yogurt dip or a tangy tahini sauce. These small changes can make a big difference in taste. Don't be afraid to experiment with your favorite flavors. To store your leftover wraps, first let them cool completely. This step prevents moisture buildup. Then, wrap them tightly in plastic wrap or aluminum foil. Place them in an airtight container. If stored properly, these wraps can last up to three days in the fridge. When you're ready to eat, you will have a tasty meal waiting for you. Freezing is a great option for longer storage. First, prepare the wraps as usual. Then, wrap each one tightly in plastic wrap, followed by aluminum foil. This double wrap helps prevent freezer burn. Place them in a freezer-safe bag or container. These wraps can stay fresh for up to three months in the freezer. When you want to enjoy them, simply thaw them in the fridge overnight. Reheating your wraps is quick and simple. If frozen, thaw them in the fridge first. For all wraps, you can use a microwave or a skillet. If using a microwave, heat for 30-60 seconds until warm. If you prefer a crisp texture, heat them in a skillet over medium heat. Cook each side for about 2-3 minutes until warmed through. Enjoy these wraps with your favorite dip or sauce for extra flavor! Yes, you can use other greens. Spinach, Swiss chard, or arugula work well. Each green adds a unique taste. Spinach is mild and tender. Swiss chard has a slight earthiness. Arugula gives a peppery kick. Feel free to mix and match. To make the Sweet Potato & Kale Power Wraps vegan, simply skip the feta cheese. Use vegan hummus instead of regular. This keeps the wraps tasty and creamy. You can also add more avocado for creaminess. Adjust seasonings to your liking. These wraps pair well with fresh salsa or a yogurt dip. A side salad adds crunch and freshness. You can also serve them with roasted veggies or a grain salad. Try quinoa or couscous for added texture. For a drink, a light lemon water or iced tea works great. Check out the full recipe for more ideas! You learned about making Sweet Potato & Kale Power Wraps. We covered key ingredients, cooking steps, and helpful tips. You can boost flavor with unique ingredients or sauces. The wraps are flexible, allowing for various veggies and diets. Store leftovers properly to keep them fresh. Remember, simple changes can make big impacts. Enjoy making and sharing this healthy meal. You'll love how easy it is to customize your wraps!

Sweet Potato & Kale Power Wraps

Elevate your lunch with these delicious Sweet Potato & Kale Power Wraps! Packed with nutrients and bursting with flavor, these wraps are easy to make and perfect for a healthy meal on the go. Featuring roasted sweet potatoes, fresh kale, creamy hummus, and the crunch of sunflower seeds, they will keep you energized throughout the day. Dive into this recipe and create a tasty, wholesome wrap that everyone will love! Click to explore the full recipe now!
Print Recipe Pin Recipe

Ingredients
  

1 large sweet potato, peeled and diced

2 cups kale, stems removed and chopped

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

4 large whole wheat tortillas

1/2 cup hummus (store-bought or homemade)

1/4 cup feta cheese, crumbled (optional)

1 ripe avocado, sliced

Fresh lemon juice for drizzling

1/4 cup sunflower seeds (for crunch)

Instructions
 

Preheat your oven to 400°F (200°C).

    Toss the diced sweet potato with olive oil, smoked paprika, garlic powder, salt, and pepper in a mixing bowl.

      Spread the seasoned sweet potatoes on a baking sheet in an even layer. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.

        During the last 10 minutes of roasting, add the chopped kale to the baking sheet. Toss briefly with the sweet potatoes to wilt slightly. Remove from oven and set aside to cool.

          Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

            Spread each tortilla with a generous layer of hummus, ensuring it reaches the edges for flavor in every bite.

              Layer each wrap with the roasted sweet potato and kale mixture, a few slices of avocado, crumbled feta cheese (if using), and a sprinkle of sunflower seeds for added texture.

                Drizzle with a little lemon juice for brightness.

                  Fold in the sides of the tortilla and then roll it tightly from the bottom to enclose the fillings.

                    Cut each wrap in half diagonally and arrange on a platter.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                        - Presentation Tips: Serve the wraps on a colorful platter, garnished with extra sunflower seeds and lemon wedges for squeezing. Optionally, pair with a side of fresh salsa or yogurt dip for added flavor.