2 Serving
Lunch
BBQ Roasted Sweet Potato Wraps
with Ranch Dressing
The combination of tangy BBQ sauce and creamy ranch dressing makes this sweet potato wrap a comforting, satisfying lunch.
SERVINGS
PREP & COOK TIME
20 min
CALORIES
690
FAT
35g
CARBOHYDRATES
79g
PROTEIN
16g
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INGREDIENTS
- 1 sweet potato, cut into 1/2-inch pieces
- 1/4 cup pumpkin seeds
- 1/4 cup smoky BBQ sauce
- 1/4 cup vegan ranch dressing
- 4 oz mixed greens
- 2 whole wheat flour tortillas
- 2 tbsp olive oil*
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Foil-lined baking sheet
SERVINGS
PREP & COOK TIME
20 min
CALORIES
690
FAT
35g
CARBOHYDRATES
79g
PROTEIN
16g
Get Recipes Delivered
INSTRUCTIONS
1
Roast the sweet potatoes
Preheat oven to 450°F. Combine sweet potato, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss. Roast for 12 minutes. Add pumpkin seeds and BBQ sauce and stir. Continue to roast until sweet potatoes are tender and browned, 4 to 5 minutes.
2
Build the wraps
Place tortillas directly on oven rack until just heated through, 30 seconds to 1 minute. Transfer to 2 serving plates. Spread ranch on tortillas and top with BBQ roasted sweet potatoes and pumpkin seeds. Top with greens and carefully roll wraps, tucking in sides as you go. Cut wraps on a bias.
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