Sweet Potato and Shiitake Mushroom Roll

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt butter in a skillet over medium heat.
  • Add in the mushrooms, shallots, and thyme.
  • Saute and stir 5-7 minutes or until the mushrooms are wilted and shallots are translucent.
  • Add in the flour and stir 1-2 minutes.
  • Add the stock and sherry.
  • Cook and stir 3-5 minutes or until the sauce thickens and is reduced to 1/3 cup; season to taste with salt and pepper.
  • Lay heated tortilla on work surface.
  • Smash half of the sweet potato into the lower third of the tortilla; salt lightly if you desire.
  • Top with half the escarole and mushroom sauce (make sure to keep the ingredients from coming all the way to the edge of the tortilla).
  • Fold up burrito-style--fold in the two sides and roll up bottom to top; cut in half on the bias.
  • Repeat same process with the second tortilla.
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