Preparation Time: 30 min. Serves 6
1 Large Sweet Potato Finely Chopped (about 500-600 grams)
1 Large Carrot Very Finely Chopped
2 Cloves Garlic Very FinelyChopped
1½ tbsp Coriander Very Finely Chopped
1 Iceberg Lettuce
400 grams Mix Beans Salad Tin
200 grams Soured Cream & Chive Dip
200 grams Hot Thick 'N' Chunky Salsa
200 grams of Cheddar Cheese Grated
1 Pack of Deli Wheat & White Wraps
½ Juice of Lime
1½ tbsp Balsamic Vinegar
3 tbsp Extra Virgin Olive Oil
1 tsp Paprika Powder
½ tsp Black Pepper Powder
½ tsp Salt
Take the sweet potatoes, carrots and garlic, wash and steam them or microwave.
While it's hot, add the lime juice, balsamic vinegar, olive oil, paprika, black pepper and salt, then mash with a potato masher to a smooth paste.
Cool the paste to room temperature, add the chopped coriander, mix well, and refrigerate overnight.
Assemble the Wrap:
Separate the leaves of the lettuce and keep them aside.
Warm the wraps in the pan on low heat for a minute on both sides.
Put the lettuce leaves on the wrap, take 2 tbsp of the sweet potato paste and spread it in the middle.
Put 1½ tbsp of the beans with a teaspoon of salsa and sour cream and sprinkle some chilli powder.
Grate some cheese on top, roll the filling in the wrap, and cut them in half. Keep refrigerate and consume within two days.
Enjoy at lunchtime with a packet of crisps.
I microwave my sweet potatoes and carrots in this recipe.
I buy a tub of soured cream and a pack of chives, chop the chives and add some salt to the sour cream, as the ready one comes with eggs.