Sweet potato wraps
Nutrition per serving
Calories | 993 kcal |
Protein | 51.5 g |
Carbs | 122.8 g |
Fats | 33.7 g |
Saturated Fat | 9 g |
Monounsaturated Fat | 10.5 g |
Polyunsaturated Fat | 8.2 g |
Sugars | 12.3 g |
Fiber | 12.3 g |
Sodium | 1,649 mg |
Ingredients
Sweet Potato | |
Pine Nuts, dried | |
Flour Tortilla(s) | |
Cream Cheese | |
Baby Rocket | |
Fish, Salmon, pink, canned, drained solids, without skin and bones | |
Feta Cheese (reduced fat) | |
Tomatoes, Red, Ripe |
1. Preheat oven to 180C (350F). Cut sweet potatoes into cubes. Slice the tomato. Drain and then flake salmon.
2. Add sweet potato cubes into a roasting pan. Cover with oil and roast for 15 minutes. Add in pine nuts for the final four minutes.
3. Cover the cream cheese over the wraps. Add on top half the rocket, sliced tomato and salmon and carefully roll to form a wrap. Then cut in half.
4. Add rest of rocket to the prepared sweet potato and crumble over some feta. Mix thoroughly.
Plate the wrap with the sweet potato.
Plate the wrap with the sweet potato.