Spinach, Mushroom and Sweet Potato Wrap
APRIL 15, 2021
By CHEF KEN
Yield: 6-8 servings
Look for mushroom slices that do not have black spots to ensure freshness. I Like to use Garnet or Ruby sweet potatoes (yams).
Look for mushroom slices that do not have black spots to ensure freshness. I Like to use Garnet or Ruby sweet potatoes (yams).
Prep Time
1 hour
Cook Time
5 minutes
Total Time
1 hour, 5 minutes
Ingredients
- 1 teaspoon olive oil
- 1 tablespoon garlic, minced
- 8 oz. mushrooms, sliced
- 10 oz. package baby spinach, cleaned
- Pinch grated nutmeg
- Dash ground black pepper (to taste)
- 1 cup cooked, mashed sweet potato
- Dash seasoned pepper (to taste)
- Dash lemon juice or hot sauce (optional)
- 6-8 8” or 9” whole wheat Sahara style flat wraps
Instructions
- In a stick-free pan, sauté olive oil garlic and mushrooms over medium heat.
- When mushrooms start to brown, add spinach and cook until spinach is wilted and cooked.
- Add seasonings.
- Warm a wrapper in a medium skillet or warm oven, spread with sweet potato, then spinach mushroom mixture.
- Roll up and serve whole or sliced in half diagonally.
