Wraps filled with roasted sweet potatoes, crispy pickles, crunchy veggies, and a tangy yogurt sauce.
# What You'll Need:
→ Roasted Sweet Potatoes
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Pickle Chips
07 - 1 cup dill pickle chips, well-drained
→ Fresh Vegetables
08 - 1 cup shredded red cabbage
09 - 1 cup baby spinach leaves
10 - 1 small carrot, julienned
11 - 1/4 small red onion, thinly sliced
→ Sauce
12 - 1/2 cup Greek yogurt or dairy-free alternative
13 - 2 tablespoons mayonnaise
14 - 1 tablespoon Dijon mustard
15 - 1 tablespoon fresh lemon juice
16 - 1 tablespoon chopped fresh dill
17 - Salt and pepper, to taste
→ Wraps
18 - 4 large flour tortillas or whole wheat wraps
# How to make it:
01 - Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
02 - Combine sweet potato cubes with olive oil, smoked paprika, ground cumin, salt, and black pepper in a mixing bowl. Toss thoroughly and arrange in a single layer on the prepared baking sheet.
03 - Roast sweet potatoes for 25 to 30 minutes, turning once midway, until they are tender and display caramelization. Allow to cool slightly before assembling.
04 - In a small bowl, whisk Greek yogurt or dairy-free alternative with mayonnaise, Dijon mustard, lemon juice, fresh dill, and season with salt and pepper until smooth.
05 - Heat tortillas in a dry skillet or microwave for 10 to 20 seconds until pliable.
06 - For each wrap, spread 2 tablespoons of sauce on a tortilla. Layer with a portion of roasted sweet potatoes, pickle chips, shredded red cabbage, spinach leaves, julienned carrot, and sliced red onion.
07 - Fold in the sides of the tortilla, then roll tightly to secure filling. Slice in half if desired.
08 - Serve wraps immediately or wrap securely in foil for a portable meal option.
