Sweet potato and spinach wraps with peanut sauce
Crisp sweet potato wedges and wilted spinach in a wrap, with a sweet, salty peanut sauce doing the heavy lifting. Fine for lunch or a fast supper.
- Time
- 40 min
- Serves
- 2
Method
- Set the oven to 220°C (200°C fan). Peel the sweet potato, cut it into thin wedges and toss on a tray with the olive oil, chilli flakes and a pinch of salt.
- Roast for 25 to 30 minutes, turning once, until soft inside and crisp at the edges.
- Whisk the peanut butter with the sweet chilli sauce, soy sauce, juice of half the lime and 3 tbsp of warm water until smooth.
- Slice the spring onions thinly. Put the spinach in a colander, pour a kettle of boiling water over it to wilt it, then squeeze out the water.
- Warm the tortillas in a dry frying pan for 20 seconds a side.
- Spread peanut sauce over each tortilla, then add the sweet potato, spinach and spring onion.
- Squeeze over the rest of the lime, roll up tightly, halve and serve.
Tip Squeeze the wilted spinach properly dry, or the wrap goes soggy before you reach the end.
Per portion
| Energy | 505 kcal |
| Protein | 14 g |
| Carbohydrate | 60 g |
| of which sugars | 14 g |
| Fat | 22 g |
| of which saturates | 4 g |
| Fibre | 8 g |
| Salt | 2.54 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- sweet potato1
- olive oil1 tbsp
- spinach100 g
- tortilla2
- peanut butter40 g
- sweet chilli sauce1 tbsp
- soy sauce1 tbsp
- lime1
- chilli flakes1 tsp
- spring onion2
