Description
These Roasted Sweet Potato Wraps with Honey Mustard are easy to throw together and full of flavor! They’re packed with hummus to add some protein and the sweet potato and honey mustard go together so well. The lettuce adds some crunch and keeps these vegan wraps nice and fresh. Make them for lunch and you’ll be looking forward to them all morning!
Ingredients
Scale
- 2 medium sized sweet potatoes
- 1 tablespoon olive oil, or oil of choice
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4–6 large tortillas
- 1 cup hummus, homemade or store-bought
- Romaine lettuce or greens of choice, 1-2 cups
- Avocado slices
Honey Mustard Dressing
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice or apple cider vinegar
- 1/4 cup dijon mustard
- 1 tablespoon stone ground mustard
- 2 tablespoons honey or pure maple syrup (I prefer to use maple syrup most of the time)
- 1 clove garlic, finely grated or minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Pre-heat oven to 425 degrees F. Wash and peel your sweet potatoes (peeling is optional) and then cut them into thin French fry shapes. Place sweet potato on a large baking sheet and drizzle with olive oil. Add your seasonings and use your hands to mix everything together until fries are evenly coated. Place sweet potato in the oven and roast until browned and fork tender, 20-25 minutes. Remove from the oven and set aside.
- Prepare your dressing by adding all ingredients to a small jar. Place the lid on and shake until an emulsified dressing has formed. Give the dressing a taste and adjust seasonings as needed. Add your greens to a medium sized bowl and toss with a few tablespoons of the dressing.
- Heat your wrap, if needed, and lay on a flat surface. Spread the middle of the wrap with about 2 tablespoons hummus and then top with a couple slices of avocado. Add some of the roasted sweet potatoes and then top with a big handful of the honey mustard coated romaine lettuce.
- Carefully fold the sides of the wrap in and then roll it up tightly. You can place wrap in a hot pan for a minute or two to help seal the bottom, if desired. Cut wrap in half and enjoy! I like to dip my wrap into the honey mustard dressing to get even more of the flavor.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Lunch, Vegan
- Method: Oven
- Cuisine: American
