Feta, Spinach and Sweet Potato Wrap

Recipe by Karyl Lee
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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