Alejandra Ramos

Chipotle Sweet Potato & Peanut Butter Wrap

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This sweet and spicy vegetarian wrap is an unexpectedly delicious option for lunch. Packed with antioxidant beta-carotenes from the sweet potatoes and plenty of protein from the crunchy peanut butter and tangy yogurt, it’s a great alternative to standard meatless fare. Choose sweet potatoes that are firm and do not have any cracks, bruises or soft spots and be sure to leave the skin on for added nutritional benefits.

Prep time: 5 minutes
Cook Time: 15 minutes
Total time: 20 minutes
Yield: 4 servings

Chipotle Sweet Potato & Peanut Butter Wrap

Ingredients

Chipotle Sweet Potato & Peanut Butter Wrap Ingredients - Peanut Butter & Co. Old Fashioned Crunchy peanut butter

3 sweet potatoes (medium-sized)
1 canned chipotle in adobo sauce + 2 tablespoons adobo sauce (only 1 chipotle; reserve the rest of the can for another use)
1/2 cup Old Fashioned Crunchy peanut butter
3 tablespoons water
4 whole wheat wraps or large burrito-style tortillas
1 cup plain whole Greek-style yogurt
1/2 cup finely sliced scallions (green part only)
Kosher salt and freshly ground black pepper, to taste

Procedure

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Wash and dry the sweet potatoes. Leave the skin on and dice into cubes, about 1” each. Spread out on prepared baking sheet and roast in oven for about 10 minutes or until fully cooked.

Chipotle Sweet Potato & Peanut Butter Wrap - Leave the skin on and dice into cubes

3. Dice the chipotle finely.

4. In a small saucepan over low heat, combine the peanut butter, diced chipotle, adobo sauce, and water. Whisk until smooth then remove from heat. (It may separate a bit, but that’s OK.)

5. Add the roasted sweet potato pieces to the peanut butter mixture and stir to coat evenly.

Chipotle Sweet Potato & Peanut Butter Wrap - Add the roasted sweet potato pieces to the peanut butter mixture and stir to coat evenly

To assemble

1. Spread each tortilla with about 1/4 cup of the plain Greek-style yogurt (you can use more, if desired). Sprinkle on the sliced scallions. Top with the sweet potato and peanut mixture. Season with kosher salt and black pepper, to taste.

Chipotle Sweet Potato & Peanut Butter Wrap - Spread each tortilla with about 1/4 cup of the plain Greek-style yogurt

Chipotle Sweet Potato & Peanut Butter Wrap - Top with the sweet potato and peanut mixture

2. Bring the wrap in on each side and the roll to form a sealed burrito-style wrap. Cut in half and serve immediately.

Chipotle Sweet Potato & Peanut Butter Wrap - Bring the wrap in on each side and the roll to form a sealed burrito-style wrap

Chipotle Sweet Potato & Peanut Butter Wrap - Cut in half and serve immediately

Chipotle Sweet Potato & Peanut Butter Wrap, 10.0 out of 10 based on 2 ratings

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7 Responses to Chipotle Sweet Potato & Peanut Butter Wrap

  1. Honey What's Cooking says:

    wow, this looks delicious. sweet and savory. yum! my favorites are dark chocolate pb and bees knees please! 🙂 I rave about them on my blog all the time.

  2. diane says:

    Can the sweet potato/peanut butter mixture be made the day before and reheated? Sweet potatoes are such a project to cook, but so worth it!

  3. RC @ Just Add Cayenne says:

    Oh my, this looks and sounds delicious! I’m pretty sure I’ll make this and skip the wrap……just give me a spoon!

  4. Bret says:

    Made this tonight. A-Mazing. Better than I ever imagined possible.

  5. karen says:

    How many calories is in this?

  6. Christina says:

    Just saw this tonight when I did a search for leftover sweet potatoes and wrap. I loved this recipe! It was simple, flavorful, and ever so creamy. Instead of peanut butter I used sunflower butt since that is what we have. Still great taste and I even added avocados to it at the end. I ate one wrap and then still had leftovers and just added this ontop of quinoa for a pack of extra protein. Thans for the wonderful dinner and probably lunch again tomorrow 🙂

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Chipotle Sweet Potato & Peanut Butter Wrap