Feta, Spinach and Sweet Potato Wrap

READY IN: 40mins
Recipe by Karyl Lee

This unlikely (on the surface of it) combination was a big hit with the consumers! Talk about something easy to do. To best of my knowledge, this comes right out of my own head.

Top Review by currybunny

We just loved this mega low carb and low cal dinner! I roasted the sweet potato rather than boiling it, used two teaspoons of curry powder even though I halved the recipe, and left out the sweetener and used a few tablespoons of chopped fresh basil. Also put some grated low fat cheese on top of the (low carb) tortillas before putting them in the oven and served with greek yoghurt and salad - delicious!

Ingredients Nutrition


  1. I do this in the food processor, but mostly it's also easy by hand.
  2. Chop the spinach and the feta cheese together so they form an evenly blended mass.
  3. Peel and chop the sweet potatoes and put them in water to cover.
  4. Bring to the boil, and cook until just tender.
  5. Dice the bell peppers and onion and set aside.
  6. When the potatotes are done, drain and stir in the spread and the curry spices, basil, garlic powder and sweetener. Season with salt and pepper.
  7. Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed.
  8. Place the potato chunks on top spreading them out.
  9. Top with the diced peppers and onion.
  10. Fold in the sides of the tortilla toward the middle, leaving about 1/3 open space in the middle (no the sides do not touch). Fold the bottom third over the two sides and then continue on folding until the tortilla is closed.
  11. Tuck in loose side edges.
  12. Bake in the oven at 425F until the tortillas brown and puff.
  13. Serve after a brief cooling as a hefty lunch.

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