Sweet Potato Wraps with Lentil Kebabs and Garlic Yogurt Sauce

Ingredients

• 1 sweet potato (Steam or bake; the source specifies 400°F for 50–60 minutes if baking. Mash after cooking.)
• 2 cup einkorn all-purpose flour (Use about 2 cups per 3/4–1 cup mashed sweet potato; mix until a soft dough forms.)
• 0.5 tsp salt (Use 1/2–1 teaspoon; quantity shown is the lower stated amount.)
• cucumber (Sliced, for layering; amount not specified.)
• sweet peppers (For layering; amount not specified.)
• homemade lentil kebabs (For filling; recipe and amount not provided.)
• homemade Greek yogurt garlic sauce (For filling; recipe and amount not provided.)
• BBQ sauce (Drizzle over the filling; amount not specified.)

Steps

1. 1

   Steam the sweet potato, or bake it at 400°F for 50–60 minutes until cooked through.

2. 2

   Mash the cooked sweet potato; the source notes that the mash does not need to be exact.

3. 3

   Mix the mashed sweet potato with about 2 cups of einkorn all-purpose flour per 3/4–1 cup mashed sweet potato. Continue mixing until a soft dough forms.

4. 4

   Add 1/2–1 teaspoon salt and mix it into the dough.

5. 5

   Roll the dough into wraps, then cook the wraps. The source does not specify the rolling thickness, cooking method, temperature, or cooking time.

6. 6

   Layer the cooked wraps with sliced cucumber, sweet peppers, homemade lentil kebabs, homemade Greek yogurt garlic sauce, and a drizzle of BBQ sauce.

7. 7

   Wrap everything up and serve. The fillings may be varied according to preference.

Notes

The source does not provide the quantity of sweet potato beyond referring to one sweet potato in the on-screen text, nor does it specify the wrap-cooking method, temperature, or time. Amounts and recipes for the lentil kebabs and Greek yogurt garlic sauce are not included.

Nutrition per serving

• main
• vegetarian
• kid-friendly
• minimal-ingredient
• wraps
• stovetop
• sweet-potato
• Mediterranean-inspired