Spiced Lentil & Roasted Sweet Potato Wraps with Lemon-Herb Yogurt Sauce
These high-protein wraps feature tender spiced lentils and sweet potatoes, wrapped in a whole wheat tortilla and topped with a bright lemon-herb yogurt sauce. Perfect for a nutritious, filling meal ready in just 30 minutes using your stovetop.
- 2 tbsp olive oil
- 2 cups sweet potato, diced small
- 1 cup yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 cups cooked brown or green lentils
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp ground coriander
- 0.5 tsp chili powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 2 cups fresh baby spinach
- 4 pieces whole wheat tortillas (large)
- 0.75 cup plain Greek yogurt (2% or nonfat)
- 2 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced sweet potato and cook, stirring occasionally, until softened and lightly browned, about 8 minutes.
⏱️ 8 minutes 🌡️ mediumAdd remaining 1 tablespoon olive oil, onion, and garlic to the skillet. Cook until onion is translucent, about 3 minutes.
⏱️ 3 minutes 🌡️ mediumStir in cooked lentils, cumin, smoked paprika, coriander, chili powder, salt, and black pepper. Sauté for 4 minutes to heat through and combine flavors.
⏱️ 4 minutes 🌡️ mediumAdd spinach and cook until wilted, about 1 minute. Remove pan from heat.
⏱️ 1 minute 🌡️ mediumWhile the filling cooks, whisk together Greek yogurt, lemon juice, dill, and parsley in a small bowl to make the sauce.
⏱️ 2 minutesWarm tortillas in a dry skillet over medium heat for 20-30 seconds per side.
⏱️ 2 minutes 🌡️ mediumTo assemble, divide lentil-sweet potato mixture among tortillas. Drizzle with lemon-herb yogurt sauce, roll up, and serve warm.
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Nutrition Information
Per serving. Values are approximate and may vary.
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