Need an easy lunch that’s super filling with lots of flavor? These southwestern veggie wraps are the perfect solution! You can make them ahead and they’re completely suitable for vegetarians and vegans!
Peel sweet potato and slice into ¼ inch rounds. Lay on a baking sheet and brush lightly with oil.
Place in the oven and bake for 15-18 minutes.
When potatoes are done remove from the the oven and allow to cool slightly.
Lay the wraps on a clean flat surface. Spread 2-3 tablespoons of beans over the top of each tortilla. Add 3-4 leaves of spinach slightly off the center of the wrap in a line leaving space on two endpoints.
Next, place sweet potato slices on top, followed by the sliced avocado, red bell pepper strips, grated carrots, cabbage and salsa.
To roll fold the two sides up and then roll the wrap, gently squeezing and tucking it under.
Cut in half and serve.
Notes
Feel free to change up any of the ingredients to make your Mexican wrap just the way you like it. I’ve given lots of ideas for how to change it up.Serve rolled southwest veggie wraps within 16 hours for best results. Cut in half just before serving. If storing for longer, wait to roll until closer to serving.Tortillas breaking or cracking? If this happens, heat up the tortillas just slightly before assembling to increase their pliability.Don’t overstuff and make sure to leave room on the ends or edges of the wrap to allow for folding and rolling.