Sweet Potato Mushroom Wrap Recipe

Here’s a great way to get your vegetables and love every bite!  This tasty sweet potato mushroom wrap recipe is courtesy of Green Mountain at Fox Run, a for-women-only health retreat in the green hills of Vermont.  It may look complicated, but it really goes quickly and is worth the time you invest. If some of the vegetables aren’t your favorites, experiment with those you love.  For instance, fresh spinach, shredded carrots, kale, and even parsnips, which are very sweet, will all make a wonderful sweet potato mushroom wrap.


Sweet Potato Portobello Mushroom Wrap Recipe
A tangy wrap perfect for the lunch box.
Ingredients
VEGETABLE WRAP
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 4 medium Portobello mushrooms, sliced
  • 1 small sweet potato, peeled and sliced
  • 1 small red pepper, seeded and cut in strips
  • 1/2 medium onion, peeled and sliced
  • 1 summer or zucchini squash, sliced in rounds
  • 1/4 teaspoon dried or 1 teaspoon fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • Salt
  • Pepper
  • 1/2 cup shredded part skim Mozzarella or reduced-fat cheddar/jack cheese
  • 4 - 8 inch whole wheat wraps or soft tortillas
SAVORY YOGURT TOPPING
  • 1/3 cup plain yogurt
  • 2 tablespoons garlic-flavored oil
  • Dash paprika
  • Dash thyme
  • Salt
  • Pepper
Method
  1. Heat oven to 375°F
  2. Combine oil, vinegar, honey and mustard in a small bowl
  3. Brush small amount of mixture on mushroom slices
  4. Place on a cookie sheet and bake about 20 minutes.
  5. Combine sweet potatoes, red peppers, onions and zucchini or summer squash in a large bowl
  6. Sprinkle with herbs and toss with remaining oil and vinegar mixture
  7. Spread vegetable mixture on a flat pan or cookie sheet
  8. Place in oven and bake about 25 minutes, stirring once
  9. Remove from oven and season with salt and pepper
  10. In another bowl, combine the yogurt, garlic-flavored oil, paprika, thyme, salt and pepper to taste, to make the yogurt topping.
  11. To make wrap, layer 2 tablespoons of shredded cheese on the each tortilla
  12. Top with ½ cup vegetable mixture and several slices of portabella mushrooms
  13. Roll and bake until warm and crispy.
  14. To serve, cut in half, and top with or serve along side a small dollop of 1-2 tablespoons Savory Yogurt Topping.
Notes
Instead of making the oil and vinegar marinade, try a bottled balsamic vinaigrette and/or use a prepared yogurt dip as a garnish. The vegetables can be prepared ahead of time and reheated in the oven with the finished wrap. Leftovers? This wrap freezes well, too!

December 17, 2012 | | Tags:

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