You’ll love this delicious sweet potato wrap for easy back-to-school lunches! Made with roasted sweet potatoes, spinach, creamy hummus, smoky chipotle, cheese and crispy bell peppers. This is a hearty vegetarian sandwich that is sturdy enough to make ahead of time.
Here’s a confession: I’m not really a fan of sandwiches. There are so many other foods that I’d choose before a sandwich, but every now and then I discover a sandwich obsession.
Prosciutto, mozzarella and tomato in Italy? Yes, please! Black bean taco wrap? Check!
This is the type of wrap that is perfect for a school lunch box, or a work from home lunch–see my tips below for how to prep this! If I’m eating this at home, I’ll serve it with a classic house salad. For a lunch box, you could pair this with a whole wheat applesauce muffin.
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📋 Ingredients you’ll need
This is such a colorful and vibrant sandwich! It’s like eating a rainbow of vegetables, which is something I try to do as much as possible.
The combination of fresh and crunchy veggies (bell peppers and spinach) and the roasted sweet potatoes create a fun textural element. Plus, you’ll love the balance of sweetness and spice from chipotle in adobo.
- Whole wheat tortillas provide a nutty and slightly sweet flavor for the wrap. You could also use a regular white flour tortilla, but I love using whole wheat whenever possible.
- Our star ingredient, sweet potatoes! They are roasted in olive oil and salt, bringing out their inherent sweetness and providing a creamy and hearty filling for the wrap.
- Red bell peppers are sliced and layered raw in the wrap. They add a burst of freshness and a satisfying crunch.
- Whether you choose regular spinach or baby spinach this acts as a base layer and adds an earthy flavor.
- Hummus is used as a sandwich spread (the way you’ll often add mayonnaise), this adds a flavorful base and a richness.
- Chipotle in adobo this smoked chili pepper is spicy and is mixed in with the hummus adding a bold, smoky flavor and heat to the wrap. Plus, chipotle is such a perfect pairing with sweet potatoes.
- Cheddar cheese adds a savory element to the wrap, you can use grated cheddar or cheese slices, whatever you have on hand.
🔪 Step by step instructions
Here’s how to make the wrap.
- Preheat oven to 425F. On a baking sheet, toss sweet potatoes with olive oil and salt. Do your best to arrange in a single layer, it’s ok if some of the slices overlap. Roast for X minutes until slightly caramelized and tender. Keep an eye on them to prevent burning.
- Next, prepare the chipotle hummus. Stir hummus with minced chipotle pepper. You can adjust the amount of chipotle to your preferred level of spiciness.
- Assemble the wraps. Spread about 1 tablespoon of hummus on half the wrap. Add two layers of sliced sweet potatoes, a handful of red bell peppers, cheddar cheese and spinach. Fold the bottom to secure fillings and wrap tightly.
Hint: I actually like to let the sweet potatoes cool before building the wraps. If you add them warm, it may melt and cheese and wilt the spinach slightly–which is also great, just a personal preference!
Substitutions
The ingredients in this sandwich are super easy to swap out depending on what you have on hand and your preferences.
- Spinach: Use arugula or kale instead of spinach. For added crunch you could also use romaine.
- Bell pepper: Replace with yellow, orange or green pepper. You could also use thinly sliced cucumber.
- Hummus: Try a different spread like tzatziki, guacamole or a bean-based dip.
Even if your reader doesn’t follow a specific diet (eg. gluten free), they may have friends or family that they’re cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
📖 Variations
This is such an easy recipe to update based on your preferences or what you have on hand. Here are a few suggestions to get you started:
- Make it vegan: Drop the cheddar cheese and add avocado for richness.
- Make it spicy: Add more chipotle to the hummus. To amp up the spice, layer in pickled jalapenos or sliced banana peppers.
- Add more protein: Add black beans for a vegetarian boost or layer in some leftover roasted or shredded chicken.
🫙 Storage
Store the prepped the veggies separately in containers in the fridge. Prep the sandwich in the morning or just before eating–it’s delicious cold!
🥗 Related
Looking for other easy lunch recipes like this? Try these:
Sweet Potato Wraps
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 tablespoons olive oil
- ¼ teaspoon salt
- ½ cup hummus
- 1 tablespoon chipotle in adobo
- 4 whole wheat tortillas
- 1 red bell pepper, thinly sliced
- 1 cup grated cheddar cheese
- 2 cups packed baby spinach, roughly chopped
Instructions
- Preheat oven to 425F. On a baking sheet, toss sweet potatoes with olive oil and salt. Do your best to arrange in a single layer, it’s ok if some of the slices overlap. Roast for 15 minutes until slightly caramelized and tender. Keep an eye on them to prevent burning.
- Next, prepare the chipotle hummus. Stir hummus with minced chipotle pepper. You can adjust the amount of chipotle to your preferred level of spiciness.
- Assemble the wraps. Spread about 1 tablespoon of hummus on half the wrap. Add two layers of sliced sweet potatoes, a handful of red bell peppers, cheddar cheese and spinach. Fold the bottom to secure fillings and wrap tightly. Repeat with remaining three wraps.
Notes
- I like to let the sweet potatoes cool before building the wraps. If you add them warm, it may melt and cheese and wilt the spinach slightly–which is also great, just a personal preference!
- If you’re prepping these ahead of time, store all ingredients separately in the fridge and assemble in the morning before adding to a lunch box, or assemble just before eating.
Shirley Clements