Roasted Sweet Potato Veggie Wrap

Name: Roasted Sweet Potato Veggie Wrap
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 wraps
Ingredients: 2 medium sweet potatoes, peeled and diced; 4 whole wheat tortillas; 1 red bell pepper, chopped; 1 cucumber, sliced; 1 cup baby spinach; 1 avocado, sliced; 1/4 cup Greek yogurt or plant-based dressing; 2 tablespoons olive oil; Salt and pepper to taste; Optional: hot sauce or salsa for garnish

Highlighted under: Wholesome Ideas

I absolutely love making Roasted Sweet Potato Veggie Wraps for a quick lunch or dinner. The combination of roasted sweet potatoes, crunchy veggies, and creamy dressing brings the perfect blend of flavors and textures. This wrap is vibrant, nutritious, and satisfying—perfect for busy days when I need something healthy yet delicious. Plus, it’s so versatile; I often switch up the vegetables based on what I have on hand. Trust me, once you try this, you'll want to make it a regular part of your meal rotation!

Created by

Adriana Whitaker

Last updated on 2026-01-15T15:25:44.272Z

When I first created the Roasted Sweet Potato Veggie Wrap, I was looking for a way to incorporate more veggies into my meals without sacrificing flavor. Roasting the sweet potatoes brings out their natural sweetness, which pairs beautifully with the fresh veggies. I've also noticed that adding a bit of spice to the sweet potatoes helps balance the creamy dressing for a well-rounded dish.

One key tip I've learned is to let the sweet potatoes cool for a few minutes after roasting. This helps them retain their texture and prevents the wrap from becoming soggy. I love to pack these wraps for lunch because they hold up well and taste great, even when prepared ahead of time!

        Why You'll Love This Recipe
        Generously packed with nutritious vegetables and fiber
Customizable with your favorite toppings and sauces
Simple yet satisfying meal that everyone will enjoy

      

Understanding the Ingredients

The sweet potatoes are the star of this wrap, providing not only a sweet and buttery flavor but also a host of nutrients, including vitamins A and C, potassium, and fiber. When diced and roasted, they develop caramelization, enhancing the sweetness and adding a satisfying texture. Choosing medium-sized sweet potatoes allows for quicker cooking times and easier handling. Make sure to choose firm potatoes without blemishes for the best results.

The addition of fresh vegetables like bell peppers and cucumbers brings crunch and color to the wraps. Red bell peppers are particularly rich in antioxidants and add a slight sweetness that balances with the earthiness of the sweet potatoes. For a refreshing crunch, cucumbers can be replaced with other veggies like shredded carrots or radishes if you desire a more robust crunch. Each vegetable you add contributes texture and nutritional value to the dish.

Perfecting the Assembly

When assembling the wrap, start with a well-heated tortilla. Warming the tortilla briefly in a dry skillet for about 10–15 seconds on each side makes it pliable and easier to roll. This step prevents the tortilla from cracking and ensures that every bite of your wrap is delightful. Keep an eye on your tortillas; you want them warm but not toasted to the point of crispness.

Layering your ingredients is key. Begin with the greens like spinach, as they create a barrier that helps prevent the wrap from becoming soggy from the yogurt or dressing. Place the roasted sweet potatoes next, followed by the crunchy veggies and avocado. I recommend slicing the avocado just before assembling to prevent browning. The result should be a colorful, well-balanced wrap that’s as pleasing to the eye as it is to the palate.

Ingredients

Gather your ingredients before starting to ensure a smooth cooking process.

Wrap Ingredients

2 medium sweet potatoes, peeled and diced
4 whole wheat tortillas
1 red bell pepper, chopped
1 cucumber, sliced
1 cup baby spinach
1 avocado, sliced
1/4 cup Greek yogurt or plant-based dressing
2 tablespoons olive oil
Salt and pepper to taste
Optional: hot sauce or salsa for garnish

Once you've got everything prepped, you're ready to roll these delicious wraps!

Instructions

Follow these simple steps to make your delicious Roasted Sweet Potato Veggie Wraps.

Roast the Sweet Potatoes

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25 minutes, or until fork-tender and slightly caramelized.

Prepare the Vegetables

While the sweet potatoes are roasting, chop the red bell pepper and slice the cucumber and avocado. Set them aside.

Assemble the Wraps

Once the sweet potatoes are cool, lay a tortilla flat and spread a generous layer of Greek yogurt or dressing. Layer spinach, bell pepper, cucumber, sweet potatoes, and avocado. Drizzle with hot sauce or salsa if desired.

Wrap It Up

Fold in the sides of the tortilla and roll it tightly from the bottom up. Slice in half and serve immediately or wrap in foil for lunch on the go.

Enjoy your flavorful and hearty Roasted Sweet Potato Veggie Wraps!

Pro Tips

Feel free to customize the vegetables based on your preferences or seasonality. Adding chickpeas or black beans can add even more protein!

Storage and Meal Prep Tips

These wraps work great for meal prep. You can makeup the roasted sweet potatoes and diced veggies up to three days in advance. Store them in airtight containers in the fridge to maintain freshness. When you’re ready for a meal, simply reheat the sweet potatoes in the microwave for 30-60 seconds or enjoy them cold, depending on your preference.

Assembled wraps are best enjoyed fresh, but if you have leftovers, you can store individual wraps in parchment paper, which helps maintain texture. For best results, consume them within a day; if you need to store them longer, you'll want to keep the components separate to prevent sogginess.

Serving Suggestions and Variations

To elevate the flavor profile, consider adding a sprinkle of feta cheese or crumbled goat cheese to the wraps, bringing in a tangy note that pairs beautifully with the sweetness of the potatoes. For a vegan option, ensure your dressing is plant-based and consider adding nutritional yeast for a cheesy flavor without dairy.

You can transform the wrap into a bowl by serving all the ingredients over a bed of quinoa or brown rice, making it a heartier meal. Mixing in some black beans can also add protein and create a different texture, making this meal versatile for different dietary preferences.

Questions About Recipes

→ Can I make these wraps ahead of time?

Absolutely! You can roast the sweet potatoes and chop the veggies in advance. Just assemble the wraps when you're ready to eat.

→ Are these wraps suitable for meal prep?

Yes, they are great for meal prep! Just store the wraps in an airtight container in the refrigerator for up to 3-4 days.

→ Can I use a different type of tortilla?

Sure! Feel free to use spinach or gluten-free tortillas if you prefer.

→ What can I serve with these wraps?

These wraps pair well with a side salad or some fresh fruit for a complete meal.