Sweet Potato Wraps with Za’atar
These wraps are full of healthy ingredients and super easy to make. They require very little active preparation time and as such, make for a perfect weeknight dinner. Za’atar is a Middle Eastern spice mix that you can find in most supermarkets. It typically contains sesame seeds, dried sumac, salt, and a variety of herbs. If you cannot find Za’atar in a shop near you, check out this recipe from The Spruce Eats. Below is our base recipe for the wraps, but you can add / substitute vegetables to your preference. Leave out the Feta cheese and yogurt for an entirely vegan version.
Ingredients:
(makes 6 large wraps)
6 large (multigrain) tortilla wraps
2 medium-sized sweet potatoes
250g fresh spinach
200g cooked chickpeas (=roughly one can)
200g Feta cheese, cut in slices
1 clove of garlic, minced
6 tsp Za’atar
6 tsp yogurt (or sour cream, if you want to treat yourself)
1 tbsp olive oil
1 tsp ground cayenne pepper
1 tsp ground cinnamon
½ lemon, juiced
1.5 tsp salt
1 tsp freshly ground black pepper
Instructions:
Preheat your oven to 180°C conventional heat.
Cut the sweet potatoes in half, lengthwise.
Brush the cut sides with olive oil and evenly sprinkle with cayenne, cinnamon, salt, and pepper.
Place cut side down on an oven tray / sheet pan lined with parchment paper and cook for about 30-40 minutes.
Note: The cooking time heavily depends on the size of your potatoes. You can tell the potatoes are done when a sharp knife inserts with minimal resistance.Meanwhile, mince one clove of garlic.
In a pan over medium high heat, add some olive oil and sweat the garlic until fragrant before adding the spinach. Add ½ tsp of salt. This will not only season the spinach, it will also help draw out the moisture to avoid soggy wraps. When the spinach is cooked, turn off the heat and let it rest in the pan.
If you are using canned chickpeas, rinse them under cold water.
Once the sweet potatoes are cooked, use a spoon to separate the flesh from the skins and transfer the flesh to a bowl.
To the bowl, add the juice of half a lemon and mash the sweet potato. Taste and adjust for seasoning.
Warm your wraps in a dry pan over low heat to make them more pliable.
Take a warmed wrap and put it on a plate. Spread ±2 tbsp of sweet potato mash in the center. Make sure to leave enough space for folding at the edges.
Spread 1 tsp of yogurt next to the sweet potato mash.
Add ⅙ of the chickpeas, spinach, and Feta slices.
Sprinkle the whole affair with 1 tsp Za’atar.
Fold into a wrap and place it seam-side down into a dry pan over medium high heat. This will heat the wrap through, seal the edges, and add nice color.
Note: If you want to skip this step and keep your wrap soft instead, make sure to heat the chickpeas separately in a pot of hot water over medium heat.
Repeat with the remaining 5 wraps and you’re ready to go. Serve with a small salad or a bowl of soup.
Enjoy!
