Like Mexican fajitas but with a Mediterranean twist. I used aromatic spices to season the sweet potato wedges, like cumin, paprika and coriander and they came out amazing! Roasting instead of sautéing is always a better idea, so I threw the potatoes in the oven for 25 minutes. That’s it! You will make the salad and whipped feta, as they bake and you will enjoy a delicious, bursting with flavour, healthy vegetarian wrap in less than an hour.
For the sweet potatoes
- 4 large sweet potatoes, peeled and cut in wedges the size of thick cut fries
- 2 Tbs olive oil
- 1 clove garlic, crushed
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground black pepper
- ¼ tsp cayenne pepper
For the whipped feta
- 100 grams feta cheese (about ½ a cup)
- ½ cup sour cream
- ½ Tbs olive oil
- A pinch of cayenne
For the salad
- 2 cups freshly chopped tomatoes
- 1/3 cup red onion, finely chopped
- ½ cup fresh coriander leaves, chopped
- ½ Tbs olive oil
- ½ Tbs balsamic vinegar
- Salt and pepper to taste
- Flour tortillas
- Avocado slices
Preheat oven to 200 C. Put sweet potato wedges in a baking tray. Mix the olive oil with the garlic in a small bowl. Drizzle over the potatoes. Mix together all the spices in a small bowl. Sprinkle on the potatoes. Season with salt and pepper. Use your hands (wear gloves if you have to) and toss the potatoes well with the oil and the spices. Roast potatoes in the preheated oven for 25 minutes until cooked through.
Make the whipped feta by mixing all the ingredients together in a small blender.
Make the salad by mixing everything together in a bowl. Season with salt and pepper.
Assemble the wraps. Put a flour tortilla on a plate. Spread with about 1 tablespoon whipped feta. Top with 5-6 potato wedges, 2 tablespoons tomato salad and 3-4 slices avocado. Wrap. Eat. Repeat.