Roasted Sweet Potato Veggie Wraps

Name: Roasted Sweet Potato Veggie Wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 wraps
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 bell pepper, sliced; 1 small red onion, sliced; 1 cup spinach leaves; 4 whole wheat tortillas; 2 tablespoons olive oil; 1 teaspoon paprika; 1 teaspoon cumin; Salt and pepper to taste; 1/4 cup Greek yogurt; 1 tablespoon lime juice; 1 teaspoon honey; Salt to taste

Highlighted under: Balanced Food

I absolutely love these Roasted Sweet Potato Veggie Wraps! They are not only a feast for the eyes but also a delicious way to enjoy a variety of flavors and textures. The sweet potatoes are roasted to perfection, bringing out their natural sweetness, and when combined with fresh veggies, they create a perfect medley wrapped in a soft tortilla. These wraps are my go-to quick lunch option—healthy and satisfying without compromising on taste. I can’t wait for you to try this recipe and experience the joy it brings!

Created by

Dahlia Kensington

Last updated on 2026-01-15T18:10:36.334Z

When I first tried roasted sweet potatoes in wraps, I was blown away by how they elevate the dish. The sweetness pairs beautifully with crunchy fresh veggies and tangy sauce. I experimented with different seasonings, and now I can confidently say that paprika and cumin give it an unforgettable flavor. I make these wraps often, and they never fail to impress whether I'm hosting or just having a lunch at home.

One secret I’ve discovered is to let the sweet potatoes cool slightly before assembling the wraps. This prevents the tortilla from becoming too soggy and ensures each bite is perfectly balanced. Also, don't skimp on the herbs! Fresh cilantro adds a vibrant touch that ties all the flavors together.

Why You Will Love These Wraps
Sweet, caramelized roasted sweet potatoes add a delightful flavor.
Packed with colorful veggies for a satisfying crunch.
Versatile and easy to customize with your favorite sauces.

Choosing the Right Sweet Potatoes

For this wrap, I recommend selecting medium-sized sweet potatoes that are firm and free from blemishes. Their natural sweetness and gender texture elevate the overall flavor profile of the dish. If you want a contrasting flavor, be adventurous and try using Japanese sweet potatoes. They offer a creamier texture and slightly nuttier taste that can complement the other ingredients beautifully.

When preparing sweet potatoes, peel them carefully to avoid waste. Dicing them evenly ensures they cook uniformly, resulting in perfectly tender bites. Aim for around 1-inch cubes, allowing for effective caramelization during roasting. Keep an eye on them towards the end of the roasting time—once you start seeing golden edges, they’re ready to be taken out.

Customizing Your Wraps

One of the delights of this roasted sweet potato veggie wrap is its versatility. Feel free to substitute the vegetables based on your available produce or personal preferences. Zucchini, shredded carrots, or even roasted Brussels sprouts could make excellent additions, providing unique textures and flavors. Just remember to adjust timing as needed; softer vegetables may require less cooking time.

For added protein, consider including black beans or chickpeas. They can easily be mixed in with the sautéed vegetables, making the wraps more filling and nutritious. Additionally, you could switch the Greek yogurt sauce with a tahini dressing or guacamole for a twist that still complements the sweetness of the potatoes.

Storage and Reheating Tips

These wraps can be prepared in advance, making them a great option for meal prepping. To store, wrap them tightly in foil or plastic wrap and keep them in the refrigerator for up to three days. It's best to store the sauce separately to keep the wraps fresh and prevent sogginess. Pairing the sauce on the side also allows you to dip as you eat.

If you find yourself with leftovers, reheating them is simple. Place the wrap in a skillet over medium heat for about 3-4 minutes on each side until heated through. Alternatively, you can reheat in an oven preheated to 350°F (175°C) for about 10-15 minutes. This method will revive the crispy tortilla texture while warming the filling thoroughly.

Ingredients

For the wraps

2 medium sweet potatoes, peeled and diced
1 bell pepper, sliced
1 small red onion, sliced
1 cup spinach leaves
4 whole wheat tortillas
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon cumin
Salt and pepper to taste

For the sauce

1/4 cup Greek yogurt
1 tablespoon lime juice
1 teaspoon honey
Salt to taste

Feel free to swap in your favorite vegetables or add other toppings!

Instructions

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, cumin, salt, and pepper on a baking sheet. Roast in the oven for about 20 minutes or until tender and lightly caramelized.

Sauté the Vegetables

In a skillet over medium heat, sauté the sliced bell pepper and red onion in a splash of olive oil for about 5 minutes, until softened. Add the spinach and cook until wilted. Remove from heat.

Prepare the Sauce

In a small bowl, whisk together the Greek yogurt, lime juice, honey, and a pinch of salt. Adjust to taste.

Assemble the Wraps

On each tortilla, layer the roasted sweet potatoes, sautéed veggies, and drizzle the yogurt sauce on top. Roll the tortillas tightly to form the wraps.

Serve

Cut the wraps in half and enjoy immediately, or wrap them in foil for a delicious lunch on the go!

These wraps are best enjoyed fresh but can be stored in the fridge for up to a day.

Pro Tips

Feel free to add avocado slices for extra creaminess or swap the yogurt sauce for a spicy hummus if you prefer a kick!

Serving Suggestions

These roasted sweet potato veggie wraps make a delightful lunch or light dinner option, but they can also shine at gatherings. Consider serving them with a side of quinoa salad or coleslaw for added crunch and nutrition. The wrap's robust flavors can be complemented by a simple side of sliced cucumbers or cherry tomatoes for freshness.

For a more complete meal, you could pair the wraps with a soup, such as a light tomato basil or a spicy tortilla soup. The contrast of temperatures and textures can create an enjoyable culinary experience, making every bite memorable.

Troubleshooting Common Issues

One common issue people encounter with wraps is tearing when rolling. To avoid this, make sure your tortillas are pliable; warming them for a few seconds in the microwave or on a skillet can help. If you notice your tortillas are too crunchy or stale, they may not hold together well, so freshness matters!

Additionally, if your sweet potatoes come out mushy instead of caramelized, it might indicate overcrowding on the baking sheet. Make sure to spread them out in a single layer, which ensures even roasting and allows moisture to escape, resulting in those lovely crispy edges.

Questions About Recipes

→ Can I make these wraps ahead of time?

Yes, you can roast the sweet potatoes and prepare the sauce ahead of time. Just assemble the wraps when you're ready to eat.

→ What can I use instead of tortillas?

You can use lettuce wraps or whole grain pita bread if you prefer a different base.

→ How do I store leftovers?

Wrap any leftovers tightly in foil or plastic wrap and store in the fridge for up to one day for the best texture.

→ Can I omit the sauce?

Of course! The wraps are still delicious on their own, but the sauce adds a nice creamy contrast.