Thursday, March 19, 2015
This is a copycat recipe from a great little restaurant in Canmore, Canada called Harvest. The minute I tried this wrap I knew that I had to recreate it.
Warm Sweet Potato and Basil Vegetable Wraps
4 flour tortillas (12" are best)
1 large yam, sliced into 1/4" thick slices
Olive oil spray
Dashes of salt and pepper
1 cup cherry tomatoes, halved
2 Tbsp balsamic vinegar
3 shallots, thinly sliced
20-25 large fresh basil leaves
3 oz crumbled feta cheese
1 Tbsp milk
1 Tbsp maple syrup
Preheat oven to 400 degrees. Place sliced yams on to a baking sheet lined with parchment paper. Spray lightly with olive oil, then sprinkle with a dash of salt and pepper. Bake on the center rack for 30 minutes, or until soft and lightly golden brown.
When yams have 10 minutes left to cook, combine cherry tomato halves and balsamic vinegar in a small oven-safe bowl. Place the bowl on the top rack of the oven and cook for 10 minutes.
While yams and tomatoes are cooking, spray a nonstick skillet with olive oil spray, then add sliced shallots. Cook over medium-high heat, or until cooked through and lightly golden.
Combine feta, milk, and maple syrup in a small food processor and mix until smooth.
To assemble; spread 1/4 of the feta mixture onto each tortilla, concentrating the spread in the center. In the center of the tortilla (leaving enough room for the short edges to fold over), layer 2-3 slices of yam, 4-5 basil leaves, 1/4 of the sauteed shallots, and several cherry tomatoes. Wrap the tortilla as you would a burrito (fold ends over, then fold the long-sides over the ingredients).
I chose to reheat my wraps in a nonstick skillet over medium heat until golden brown (optional but TOTALLY worth it). Slice wraps in half and serve!
Nutrition Info per 1 wrap: 294 calories, 10 g fat, 10 g protein, 42 g carbohydrate, 16 g fiber, 432 mg sodium
Posted by Lindsay Kay Kordick, MS, RD, LN, EPc at 1:20 PM