Sweet Potato "Sausage" Wraps
with Spicy Maple Adobo
Chipotle peppers in adobo are smoky dried jalapeños packed in a tangy, tomato-based sauce. Their complex flavor and heat complement sweet potatoes and sticky maple syrup seamlessly in this spicy lunch wrap.
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INGREDIENTS
- 2 sweet potatoes, thinly sliced
- 1 oz chipotle pepper in adobo, minced and adobo sauce reserved (divided)
- 1 tsp smoked paprika (divided)
- 3 tbsp maple syrup
- 2 whole wheat flour tortillas
- 1 avocado, halved, peeled and thinly sliced
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
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INSTRUCTIONS
Preheat oven to 400°F. Combine sweet potato, just half the minced chipotle pepper, just half the smoked paprika, 2 tbsp vegetable oil, ¼ tsp pepper, and a pinch of salt on foil-lined baking sheet and roast until tender, 15 to 20 minutes. Leave oven on for step 3. (TIPS: Add more chipotle if you prefer more spice. Keep remaining paprika for your own use.)
Whisk together maple, adobo sauce, and ¼ tsp salt in small bowl. Place tortillas directly on top rack of oven until just heated through, 30 seconds to 1 minute. Lay tortillas on clean work surface. Divide sweet potato "sausages" between tortillas, top with avocado, and drizzle with spicy maple adobo. Carefully roll wraps, tucking in sides as you go. Transfer to 2 serving plates and serve with extra adobo for dipping.
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