Roasted Sweet Potato Veggie Wraps

Name: Roasted Sweet Potato Veggie Wraps
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 wraps
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 red onion, sliced; 2 tablespoons olive oil; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; 4 large whole wheat tortillas; 1 cup baby spinach; 1/2 cup Greek yogurt; 1 tablespoon tahini; Juice of 1 lemon; Salt and pepper to taste

Highlighted under: Simple Collection

I love making roasted sweet potato veggie wraps on busy weeknights when I crave something healthy yet satisfying. The combination of tender sweet potatoes and crunchy veggies makes each bite a delight. Plus, these wraps are not only easy to prepare but also versatile, allowing me to customize the fillings based on what I have on hand. I usually serve them with a tangy yogurt sauce or a drizzle of tahini for an extra burst of flavor, ensuring a meal that’s both comforting and nourishing.

Created by

Loretta Winslow

Last updated on 2026-01-15T17:01:44.505Z

When I first made these roasted sweet potato veggie wraps, I didn’t expect them to become a household favorite. The key is to roast the sweet potatoes until they are caramelized, which brings out their natural sweetness and adds depth to the wraps. I experimented with different spice blends, and I've found that a hint of cumin and paprika elevates the flavor profile beautifully.

One of my favorite aspects is how adaptable these wraps are—sometimes I toss in leftover grains or different leafy greens based on what’s in the fridge. Wrapping everything in a tortilla makes it easy to eat, making them perfect for picnics or lunchboxes!

        Why You'll Love These Wraps
        A delightful mix of savory and sweet flavors
Packed with nutrients and great for meal prep
Easily customizable with your favorite veggies and sauces

      

Choosing the Right Sweet Potatoes

When making roasted sweet potato veggie wraps, selecting the right sweet potatoes is crucial for achieving the best flavor and texture. Look for firm, smooth-skinned sweet potatoes without any blemishes. Varieties like Garnet or Beauregard have a natural sweetness and creamy texture that pairs perfectly with the savory roasted vegetables. You want your sweet potatoes to roast until they're tender and slightly caramelized, which enhances their sweetness and adds a delicious depth of flavor.

To guarantee even cooking, it's vital to cut the sweet potatoes into uniform pieces. Aim for about 1-inch cubes. This size allows the sweet potatoes to roast thoroughly, achieving a golden-brown exterior while remaining tender inside. If you have leftovers, store them in an airtight container in the refrigerator for a quick addition to meals later in the week.

Customizing Your Veggie Mix

One of the best parts of the roasted sweet potato veggie wraps is their customization potential. While the recipe features red bell pepper, zucchini, and red onion, feel free to experiment with other vegetables based on what you enjoy or what's in season. For example, adding cherry tomatoes or corn can provide a burst of freshness, while kale or broccoli can offer more texture and nutrients. Just be sure to adjust the roasting time accordingly: softer veggies like spinach need less time, while heartier ones will require a bit longer.

You can also experiment with spices to elevate the flavors of your wraps. Cumin and paprika give a warm, smoky undertone, but other spices like chili powder or coriander can add a different flair. Just remember to start with a smaller amount of additional spices, as it's easier to add more than to fix an overly spiced dish.

Making it a Meal Prep Staple

If you're looking to streamline your weeknight meals, these wraps are fantastic for meal prep. Roast a larger batch of the sweet potatoes and veggies at once, store them in separate airtight containers in the fridge for up to five days, and build your wraps as needed. This on-the-go option is convenient and ensures that you can enjoy healthy meals throughout the week without the fuss of cooking each day.

For freezing, assemble the wraps without the sauce, as freezing the yogurt-based dressing can alter its texture. Wrap tightly in foil or freezer-safe containers, and they can last up to three months in the freezer. To reheat, simply thaw in the refrigerator overnight, then warm in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through, preserving that delightful texture.

Ingredients

Gather these ingredients to get started:

Wrap Ingredients

2 medium sweet potatoes, peeled and diced
1 red bell pepper, sliced
1 zucchini, sliced
1 red onion, sliced
2 tablespoons olive oil
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
4 large whole wheat tortillas
1 cup baby spinach

Sauce (optional)

1/2 cup Greek yogurt
1 tablespoon tahini
Juice of 1 lemon
Salt and pepper to taste

Once you have these ingredients ready, you can start preparing your wraps!

Instructions

Follow these steps to make your delicious wraps:

Roast the Vegetables

Preheat your oven to 400°F (200°C). In a large bowl, combine the diced sweet potatoes, red bell pepper, zucchini, and red onion. Drizzle with olive oil, cumin, paprika, salt, and pepper, then toss to coat. Spread the mixture on a baking sheet and roast for 25 minutes, or until the sweet potatoes are tender and slightly caramelized.

Prepare the Sauce

While the vegetables are roasting, mix the Greek yogurt, tahini, lemon juice, salt, and pepper in a small bowl until smooth and creamy. This sauce adds a delicious tangy depth to the wraps.

Assemble the Wraps

Once the vegetables are done roasting, warm the tortillas either in a skillet for a few seconds on each side or in the microwave for about 10 seconds. On each tortilla, layer a handful of baby spinach, followed by a generous portion of the roasted vegetables. Drizzle with the prepared sauce, then roll up tightly.

Serve

Cut the wraps in half and enjoy immediately, or wrap them in foil or parchment paper for a perfect on-the-go meal!

Enjoy your delicious, homemade roasted sweet potato veggie wraps!

Pro Tips

Add avocado slices for creaminess or swap out vegetables based on seasonal produce. These wraps also make a great option for meal prep—just store the components separately until you’re ready to assemble.

Serve it Your Way

These roasted sweet potato veggie wraps are versatile enough to serve in different ways. For a heartier meal, enjoy them warm with a side of your favorite salad or soup. Alternatively, they can also work beautifully as appetizers when sliced into bite-sized pieces, making them convenient for gatherings or parties.

To enhance the presentation, consider adding some fresh herbs or crumbled feta cheese on top just before serving. This not only adds a pop of color but also introduces complexity to the flavor profile, elevating the wraps from simple to spectacular.

Troubleshooting Common Issues

One common issue when roasting vegetables is uneven cooking. This can happen if the vegetables are overcrowded on the baking sheet. To ensure even roasting, spread the vegetables in a single layer and avoid crowding, which allows them to caramelize rather than steam. When they’re arranged with some space in between, you’ll notice a delightful golden hue and crisp texture that makes these wraps irresistible.

If your wraps aren't holding together well, it may be that the tortillas are a bit dry. Warming them helps, but you can also use a more flexible wrap, like a large lettuce leaf, for a gluten-free option. Just remember to be gentle when rolling to avoid tearing, and if needed, secure with a toothpick for easier handling.

Questions About Recipes

→ Can I use other types of potatoes?

Yes, you can use regular potatoes or even butternut squash for a different flavor.

→ How do I store leftover wraps?

Wrap them tightly in foil or plastic wrap and store them in the fridge for up to 3 days.

→ Can I freeze these wraps?

Yes, you can freeze them before assembly. Just thaw and reheat before eating.

→ What other sauces can I use?

Feel free to experiment with hummus, ranch, or any vinaigrette you enjoy!