Prep 20 mins
Cook 20 mins
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.
- 8 ounces dry feta cheese
- 1 bunch fresh spinach (about 2 cups)
- 1 1⁄2 lbs sweet potatoes, peeled and cubed
- 1⁄3 cup diced bell pepper, mixed colors preferable
- 1⁄3 cup diced red onion
- 2 teaspoons curry, spices of choice
- 1 tablespoon basil
- 2 teaspoons garlic powder
- 1 teaspoon soft extra-light vegetable oil spread
- 1 teaspoon liquid sweetener (honey, agave syrup)
- salt and black pepper
- 6 large soft wheat flour tortillas
- salt and black pepper
- I do this in the food processor, but mostly it's also easy by hand.
- Chop the spinach and the feta cheese together so they form an evenly blended mass.
- Peel and chop the sweet potatoes and put them in water to cover.
- Bring to the boil, and cook until just tender.
- Dice the bell peppers and onion and set aside.
- 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.
- Spread the spinach and feta mix on the tortillas, dividing it evenly and making a flat bed.
- Place the potato chunks on top spreading them out.
- Top with the diced peppers and onion.
- 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.
- Tuck in loose side edges.
- Bake in the oven at 425F until the tortillas brown and puff.
- Serve after a brief cooling as a hefty lunch.
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!
Very interesting! Reminded me of a roti but crunchier. My husband added more curry and I would like to add some chicken strips the next time I make it. You really do need a food processor or at the very least, a mini-prep, as chopping the spinach would be quite time consuming by hand. I felt it needed another spice but wasn't sure what to add. More curry didn't do it. Any suggestions? I really liked the way the tortilla firmed up and stayed slightly crunchy after heating. I'm not sure my tortillas "puffed" but they did brown - took about 15 minutes. We had them for dinner - they were very filling. Only used 1/2 of the recipe with great leftovers for lunch later in the week.