Sweet Potato Crunchwraps

I got-got by an Instagram recipe + it quickly became my latest hyper fixation meal.  The story is I stumbled on a recipe of this girl making these crazy looking burritos - huge + stuffed to the brim - and she wrapped It in this sweet potato tortilla wrap thing that honestly looked like some kitchen wizardry. Thinly sliced sweet potato disks that were covered in cheese, baked to crispy golden brown. and the result was this makeshift sweet potato tortilla held together perfectly.  Survived rolling, holding, and filling with quite a few fillings. Too good to be true?  My gut instinct was definitely yes.  But we’re a household of 2 people that love burritos and absolutely hate buying a pack of flour tortillas that will inevitably go stale.  I had to at least do my due diligence and try this one out to see if I could solve my tortilla drama with a single sweet potato variationt, and spoiler -  it worked like a dream.  Sweet potatoes sliced with a mandolin, laid out on a baking tray, covered with a good ol’ bag of shredded cheese (Whole Foods finest), and baked to golden brown. The final product was a sturdy little sheet of sweet potatoes, and these Sweet Potato Crunchwraps were born.  It’s like wrapping all of your favorite sandwich ingredients in one giant sweet potato fry. Crispy tofu, smashed avocado, and a homemade ranch sauce hidden inside this very fun wrap. So delicious, so fun, and the perfect thing to reach for when a burrito-style dinner just seems right.

 
 

It’s all in the wrap

So the execution of the sweet potato wrap is what the whole thing hangs on, and it’s simple to get it just right.  The first step - get out the mandolin. The sweet potato slices need to be thin and there’s kind of no way to do it other than getting out this very scary kitchen tool. 

Once that’s done, there are 3 other key things to remember - 

  1. Lay out the sweet potato pieces so they overlap.  Going 1 row at a time, and making sure you’ve got a decent overlap onto the row of sweet potatoes you laid onto the baking sheet right before.  Try to cover about a quarter of the already laid row of sweet potatoes with the new ones your laying down.

  2. Cover it with cheese.  No need to totally smother the pan, but be liberal.  I used a heaping half cup of cheese, and focused on having plenty of cheese coverage for areas where the sweet potatoes overlapped.

  3. Bake it until the cheese is golden brown.  Think crispy cheese and not just barely melted.  Crispy, crunchy, + lightly browned is necessary to holding this thing together.

 
 

Loaded, but still light

In the video I saw, this girly used two sweet potatoes to make this wrap that was actually twice the size of her face, and getting away from those shenanigans was step 1 for me.  The moral of the story - 1 sweet potato + a half cup of cheese will get you to where you want to be to make a wrap that’s perfect for splitting between two people.  It was more than enough to cover the base of our large baking tray (seriously - some of our mandolined pieces got tossed in the trash) + the perfect amount to make one huge wrap that you can cut in half and split between two people.

Our next modification - making them totally vegetarian.  A little bit of arugula tossed in a homemade ranch, some smashed avocado, and crispy oven baked tofu.  All piled on top of the sweet potato wrap, smashed + rolled up burrito style, and thoroughly enjoyed.  The sweet potato wrap holds up so well to being rolled and, frankly, kind of manhandled, + continued to hold up perfectly well as well ate.  Picked it up + chowed down as if it were regular tortilla.

The cherry on top…..

Obviously homemade ranch! Made with yogurt + lots of herbs + a heavy dose is tossed with fresh arugula to sauce this thing up.

If anything, the mess is from the homemade ranch sauce.  What can I say - it’s too good to not go on the heavier side with.  It’s your only real condiment, and it’s so tasty you’ll want lots of it! Our move was to serve our wraps with a little extra side of the stuff for dipping, dunking, and drizzling on top.  And it was heaven.

Fun to eat, so delicious we made it 2 nights in a row, and a serious show-stopper. Jordan was amazed with my new little kitchen trick, and it was super fun to make!

 
 

For the ranch dressing

  • 1 c. Greek yogurt

  • 1/2 c. mayo

  • 1/2 c. almond milk

  • 3 garlic cloves

  • 1/4 c. fresh dill

  • 1/4 c. fresh parsley

  • 3 heaping tbsp fresh chives

  • Salt + pepper

  • 1 tbsp fresh lemon juice

  • option to add in a single jalapeno for a little spice

For the wraps

  • EVOO spray

  • 1 sweet potato, peeled + thinly sliced with a mandolin

  • 1/2 c. - 3/4 c. shredded cheddar cheese (a Mexican cheese blend or other cheddar blend)

  • 1 block of firm tofu, drained + pressed

  • 1 tbsp EVOO

  • 1 tbsp corn starch

  • 1 tsp buffalo spice mix or other seasoning blend

  • 1 avocado, lightly mashed

  • Salt + pepper

  • Fresh arugula, at least a handful

Start my making the ranch dressing. Add all of the ingredients to a food processor + pulse a few times. Pulse until the herbs are minced + you have a smooth dressing.

Next line a baking sheet with parchment + turn the oven to 375. Spray the parchment with a light layer of the EVOO spray. Lay the sweet potatoes on a pan in a single layer - laying the sweet potatoes down in rows so that they overlap. Spray another small bit of the EVOO spray over the top. Sprinkle the cheese evenly on top of the potatoes + bake for 25-35 minutes. The cheese should be golden brown + the edge of the sweet of the sweet potatoes browned. Remove the potatoes from the oven + let them cool on the baking tray. Keep the oven on.

Crumble the tofu into a separate bowl. Toss the tofu with the EVOO, corn starch, a pinch of salt + pepper, and the seasoning mix. Lay the tofu on another parchment lined baking sheet + bake for 30 minutes, using the convection feature for the last 10 minutes. The tofu should be crispy + browned.

Time to make the wraps. Toss a couple handful of arugula with a few tablespoons of the dressing - dressing the greens whatever you deem the perfect amount (I like mine pretty sauced up). Take the cooled sweet potato wrap + flip it over onto a large cutting board so the cheese side is down. Spread the smashed avocado right down the middle. Top with the dressed greens + the crispy tofu. Flip over one side of the wrap + tightly wrap it all up like one long burrito. Slice the it down the middle, serve with a little extra ranch, and dig in!

Lesley ZehnerComment