Sweet Potato and Vegetable Wrap

Barely had time to make dinner at all yesterday because I was so manically in a rush – went to a Bikram yoga class and then went to the pub with some friends, but due to the despicably sweaty nature of that class I had to power-walk home and only had an hour to have a shower, make myself dinner and try to look relatively normal for my friends :) I wanted to try something new though, and it just struck me that my obsessions of late (sweet potato/aubergine) could be incorporated really well together with use of a tortilla.

This dish then is really filling comparative to its calorie content and it’s quite quick to prepare and eat as well – I’m usually a really slow eater, but because you can hold a wrap in your hands I munched it down and was on my way in no time at all. It’s lovely as well, and although the spices I’ve added seem weird, cinnamon actually goes really well with sweet potato, and the vegetables add a real depth of flavour – if you have enough time, roast them instead of pan frying because I find the flavour becomes much more caramelised and rich this way.

Sweet potato & veggie wrap

Ingredients

One small tortilla (I used Tesco’s ‘light choices’ ones)

One medium sweet potato

Half an aubergine

Half a courgette

Half a red bell pepper

Half a teaspoon of cayenne pepper

Half a teaspoon of cinnamon

‘Fry Light’ spray to fry (or olive oil if you want)

Method

  1. Peel and cut the sweet potato into chunks. Boil for about 15 minutes until soft, then mash into a paste-like consistency.
  2. Whilst the potato is cooking, cut the vegetables into little pieces and pan-fry or roast until browned and tender.
  3. When everything is cooked, warm the wrap for 20 seconds in a microwave, then spread the potato all around the wrap (like tomato sauce on a pizza), sprinkle the spices over the potato, then place the vegetables over the top of the potato.
  4. Roll up and enjoy.

Serves one

361 calories

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