Sweet Potato Wraps with Chicken
Votes: 7
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 590, total fat 34 G., saturated fats 15 G., proteins 22 G., carbohydrates 62 G., fiber 4 G., cholesterol 88 mg, sodium 1262 mg, sugar 8 G.
Calories 590, total fat 34 G., saturated fats 15 G., proteins 22 G., carbohydrates 62 G., fiber 4 G., cholesterol 88 mg, sodium 1262 mg, sugar 8 G.
Wraps are great because they're easy to eat on the go, take to work or school, and you can be sure your snack will be filling and healthy. This wrap is made with sweet potato, chicken, spices, and herbs—a great way to use up leftover baked or grilled chicken from last night's dinner. Wrap the filling in thin pita bread and enjoy wherever you are!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 tablespoons of butter
- 1 onion, finely diced
- 1 large red jalapeño (half thinly sliced, half minced; remove seeds to reduce heat), optional
- 1 tbsp chopped fresh thyme
- 3 cloves garlic, crushed
- 1 tbsp grated peeled fresh ginger
- 1 tbsp. curry powder
- 450 g sweet potato, peeled, quartered lengthwise and sliced 1 cm thick.
- 3 cups shredded grilled chicken (about 12 oz)
- 4 square lavash breads measuring 22 cm.
- 1/4 cup fresh cilantro
We recommend
Recipes with similar ingredients: sweet potato, pita, grilled chicken, ginger root, cilantro, curry, thyme
Cooking the dish according to the recipe:
- In a medium saucepan, melt 2 tablespoons of butter over high heat. Add the onion, thinly sliced jalapeño, and thyme and cook, stirring, until softened, 2-3 minutes. Add the garlic and ginger and cook, stirring, until golden, about 1 minute.
- Add another 2 tablespoons butter and the curry powder; cook, stirring, until the butter melts and the curry powder is toasted, 30 seconds. Add the sweet potatoes and toss to coat with oil, then add 1 teaspoon salt, a few grinds of pepper, and 2 cups water. Bring to a boil, then reduce heat; cover and simmer until the sweet potatoes are tender, about 15 minutes.
- Add the chicken to the skillet. Cut the remaining 2 tablespoons of butter into pieces and add to the mixture. Cook until the chicken is heated through and the sweet potato is just beginning to soften, about 3 minutes. Season with salt and pepper to taste.
- In a large nonstick skillet, heat the lavash over high heat for about 30 seconds per side. Spoon the chicken mixture into the center of each lavash; top with cilantro and chopped jalapeño. Fold in the sides and roll up; cut in half.
Categories:
Similar recipes
