Sweet Potato Wraps

These delicious Sweet Potato Wraps are super easy to make and ready in about 10 minutes. These wraps are packed full of flavor.

I had a couple of Sweet Potatoes I needed to use up so decided to make these delicious Sweet Potato Wraps. Super easy to make!

I decided to add a few other simple ingredients to my sweet potato wraps like a little onion and a bell pepper I already had on hand. Oh yeah and some diced roasted Poblano Peppers.

The roasted Poblano Peppers might be a challenge for some. If you've never roasted poblanos before don't stress, I wrote an article on 3 different ways on How to Roast Poblano Peppers.

The cheese you add to these wraps is entirely up to you. I usually like to use some Gouda which pairs well with the other ingredients but sometimes I like to use a blend of cheeses in this case, gouda, asiago and cheddar.

You can use plain Flour Tortillas for these wraps but you can take it up a notch by using some nice spinach tortillas as you see in the pictures or even some sun-dried tortillas. Like I always say, use what you got!

To bake the sweet potatoes, heat the oven to 400°F and bake for about 40 minutes. The potatoes will be ready when a fork easily pierces the skin and the flesh is fork tender.

🌮 How to Soften Tortillas

When the time comes to warm up your tortillas, you have a few options. You can wrap the tortillas in foil and bake them for 10 minutes at 350°F. You can also put them in a non-stick pan to heat both sides of the tortilla (this is how I usually do it), heat them over an open flame, or if you must, wrap them in a damp paper towel and microwave them for about 30 seconds.

📋 Gather your Ingredients

You will need the following ingredients to make this Sweet Potato Wraps recipe (see recipe card for quantities): Poblano Peppers, Fresh Cilantro, Garlic Cloves, Olive Oil, Red Bell Pepper, Yellow Onion, Sweet Potatoes, Flour Tortillas and Cheese.

🥣 How to Make Sweet Potato Wraps

Bake the sweet potatoes. Set aside.
Roast the poblano peppers using your favorite method. Seed and dice the peppers. Set aside. (See How to Roast Poblano Peppers)
Combine the cilantro, garlic, and 2 tablespoons of olive oil in a food processor and process till smooth. Set the cilantro pesto aside.
In a skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Add the red bell pepper and the onion and cook until soft, about 5 minutes.
Scoop the flesh from the sweet potatoes keeping it in large chunks as much as possible.
Spread about 1 tablespoon of the cilantro pesto on each tortilla. Spoon the chunks of sweet potato, a bit of the bell pepper and onion mixture and some of the roasted poblanos on top of the pesto.
Sprinkle ¼ cup of the cheese on top of each tortilla. Roll the tortillas up and serve.

📖 Recipe