Sweet Potato Wraps are a wholesome and flavor-packed meal that combines roasted sweet potatoes with vibrant veggies, creamy avocado, and protein-rich black beans. Wrapped in a soft tortilla and drizzled with your favorite spread, these wraps are perfect for a satisfying lunch, quick dinner, or even meal prep.
Why You’ll Love This Recipe
- Nutrient-rich – packed with fiber, vitamins, and plant-based protein.
- Simple ingredients – easy to find and budget-friendly.
- Customizable – switch up the fillings based on what you have on hand.
- Delicious hot or cold – great for on-the-go meals or picnics.
- Vegetarian and optionally vegan – easy to make dairy-free or gluten-free.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the sweet potatoes:
- Sweet potatoes, peeled and diced
- Olive oil
- Ground cumin
- Smoked paprika
- Salt and black pepper
For the wraps:
- Whole-grain or gluten-free tortillas
- Cooked black beans
- Avocado, sliced
- Fresh spinach or mixed greens
- Hummus or spread of choice
- Feta cheese (optional)
- Fresh cilantro, chopped (optional)
directions

- Roast the sweet potatoes:
Preheat oven to 400°F (200°C). Toss diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and slightly golden. - Warm the tortillas:
Gently warm the tortillas in a dry skillet or microwave until soft and pliable. - Assemble the wraps:
Spread hummus on each tortilla. Add a handful of spinach, a scoop of black beans, roasted sweet potatoes, avocado slices, and a sprinkle of feta cheese and cilantro if using. - Wrap and serve:
Fold in the sides and roll up tightly. Slice in half and enjoy immediately, or wrap in foil for a packed lunch.
Servings and timing
- Servings: 4 wraps
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Add protein: Grilled chicken, tofu, or tempeh are great additions.
- Make it spicy: Add hot sauce, chili flakes, or pickled jalapeños.
- Creamy upgrade: Swap hummus for tahini dressing or chipotle mayo.
- Add crunch: Include red cabbage, shredded carrots, or roasted chickpeas.
- Sweet twist: Add a drizzle of maple syrup or a few dried cranberries for a sweet-savory combo.
storage/reheating
- Storage: Keep assembled wraps in the fridge for up to 2 days, or store ingredients separately for up to 4 days.
- Reheating: Reheat sweet potatoes in a skillet or microwave. Wraps are best enjoyed fresh but can be gently warmed if needed.
- Freezing: Not recommended due to the fresh veggies and avocado.
FAQs
Can I use canned sweet potatoes?
Fresh roasted sweet potatoes offer better texture, but canned can work in a pinch. Just rinse and season before adding.
Are these wraps vegan?
Yes—just skip the feta or use a plant-based alternative.
What kind of tortilla should I use?
Whole wheat, gluten-free, spinach, or low-carb wraps all work well.
Can I make them ahead of time?
Yes! Assemble up to a day in advance, or prep the ingredients and assemble when ready to eat.
What can I use instead of hummus?
Try tzatziki, tahini sauce, yogurt-based spreads, or mashed avocado.
How do I keep the wraps from getting soggy?
Let the sweet potatoes cool before assembling, and use a barrier like spinach or lettuce between moist ingredients and the wrap.
Can I add rice or grains?
Definitely—add cooked quinoa, brown rice, or couscous for a more filling wrap.
Are sweet potato wraps kid-friendly?
Absolutely! They’re naturally sweet and fun to eat. You can even turn them into mini wraps or roll-ups.
Can I use a different bean?
Yes—try pinto beans, kidney beans, or chickpeas.
What sides go well with these wraps?
Serve with a side salad, roasted veggies, tortilla chips, or a cup of soup.
Conclusion
Sweet Potato Wraps are a delicious, nourishing, and easy-to-make meal that’s perfect for busy days or healthy lunches. Loaded with flavor and texture, they’re endlessly adaptable and sure to become a staple in your rotation. Whether you keep it simple or dress it up, this wrap always delivers.
PrintSweet Potato Wraps
These sweet potato wraps are loaded with roasted sweet potatoes, creamy avocado, fresh greens, and a zesty garlic-lime sauce, all wrapped in a soft tortilla. They’re wholesome, colorful, and perfect for lunch, dinner, or meal prep. Easy to make and totally customizable!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 wraps 1x
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American, Fusion
Ingredients
For the Wrap Filling:
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2 medium sweet potatoes, peeled and cubed
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1 tablespoon olive oil
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1/2 teaspoon paprika
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1/2 teaspoon cumin
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Salt and pepper, to taste
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4 large flour or whole wheat tortillas
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1 avocado, sliced or mashed
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2 cups mixed greens or baby spinach
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1/4 cup red onion, thinly sliced
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1/4 cup crumbled feta (optional)
For the Garlic-Lime Sauce:
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1/4 cup plain Greek yogurt or vegan yogurt
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1 tablespoon mayonnaise (or more yogurt)
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1 clove garlic, minced
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1 tablespoon lime juice
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Salt and pepper, to taste
Instructions
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Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
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Toss cubed sweet potatoes with olive oil, paprika, cumin, salt, and pepper. Spread evenly on the baking sheet and roast for 20–25 minutes, flipping halfway, until tender and slightly crispy.
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While the sweet potatoes roast, whisk together the yogurt, mayo, garlic, lime juice, salt, and pepper in a small bowl. Set aside.
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Warm the tortillas in a skillet or microwave.
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Assemble each wrap with a handful of greens, roasted sweet potatoes, avocado, red onion, and feta (if using). Drizzle with garlic-lime sauce.
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Fold tightly into a wrap, slice in half, and enjoy!
Notes
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Add black beans or chickpeas for extra protein.
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Use hummus instead of sauce for a Mediterranean twist.
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These wraps are great served warm or cold—perfect for on-the-go meals.