If you saw the sneak peak of these Southwestern sweet potato wraps on my Facebook page then you will know that I have been itching to share the recipe with you! It has to be one of my favourite recipe creations to date! Not only are these wraps delicious, bursting with flavour, spicy and refreshing, but they are also super healthy and the perfect meatless Monday meal! They are totally vegan-friendly too.
When I received the super-food-inspired Mission Foods Chia Wraps and Red Quinoa Wraps I really didn’t know what to make for you. It had to be healthy, of course, but I wanted something that was exciting and a little different. I also wanted something that was perfect for my vegan friends (because I know there are a few of you) but still substantial enough for the meat-lovers (aka the husband). My husband (and my toddler) ate them, and liked them, so I was onto a household winner meal. Although, my toddler seemed to prefer to only eat the wrap, of course.
You all know I am fussy when it comes to packaged foods. If it comes out of a packet then I want it to be doing something for my body. These Mission Chia Wraps and Mission Red Quinoa Wraps are free from artificial colours and flavours and are a source of fibre. And naturally (no pun intended) I was excited to see the addition of chia seeds and red quinoa.
I’ve raved a few times already (like here) on the benefits of chia seeds. Incase you missed it, chia seeds contain Omega-3 fatty acids and dietary fibre, both of which are important for a healthy diet. Dietary fibre (the fibre that isn’t broken down or digested by the body) is important for digestive health and may also reduce blood cholesterol. Omega-3 fatty acids are vital for the body to function and must be provided by diet because the body can not make these naturally. They are important for development and optimal brain functioning.
Quinoa (aka the ‘mother of all grains’ as the Aztecs call it) is thought of as a grain, but it is actually a seed and a source of protein (approximately 4.4g protein per 100g cooked quinoa). You can see me rave about it more here.
The wraps are available in Woolworths (WOW) and selected independent supermarkets, RRP $4.79.
Y’all want the recipe for these Southwestern sweet potato wraps right?
- 5 Mission Foods Chia Wraps or Red Quinoa Wraps
- 5 large cos lettuce leaves, washed
- 2 extra cos lettuce leaves, washed and finely sliced
- 2 medium sweet potatoes, washed
- 1/2 can organic kidney beans, drained and rinsed
- 1 tbsp avocado oil
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1/2 tsp himalayan pink rock salt
- 1 medium avocado, peeled and cubed
- 2 medium tomatoes, deseeded and cubed
- 1 spring onion, finely chopped
- 1/4 cup coconut milk
- 1 lime
- 1 jalapeno, deseeded
- Pre-heat the oven to 180 degrees Celsius and line a tray with baking paper;
- Slice each sweet potato lengthways into three slices and place on the baking paper. Place in the oven and bake for approximately 30 minutes or until soft;
- Prepare a large serving dish with the wraps. Place one cos leave onto the base of each wrap;
- Mix together the cumin, sweet potato and salt and set aside;
- In a mixing bowl, add the baked sweet potato, kidney beans, spice mix and avocado oil and roughly mash together with a fork;
- Spoon the spiced sweet potato mixture into the wraps and top with the sliced cos lettuce, diced tomato, diced avocado and spring onion.
- For the dressing add to a blender the coconut milk, the juice from one lime and the deseeded jalapeño and process until smooth. Note that this is spicy, so use less jalapeño if you are sensitive to spice.
- Drizzle the lime dressing over the wraps and serve.
I hope you enjoyed this recipe. It was definitely a favourite to create and to eat.
Have you tried the Mission Chia Wraps or Red Quinoa Wraps yet? What did you think?