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Spiced Black Bean & Sweet Potato Wrap with Avocado Cream

Spiced Black Bean & Sweet Potato Wrap with Avocado Cream

Lunch
Prep Time
20min
Cook Time
25min
Servings
4
Calories
429
Chef's Note

For meal prep, keep the avocado cream separate and assemble just before eating to prevent soggy wraps. You can also make the sweet potato and black bean mixture a day ahead and reheat before assembling. For extra fiber, look for tortillas with at least 5g of fiber per serving.

Tags
high-fiber
high-protein
chicken
beans
wrap
Mexican-inspired
meal-prep
healthy
avocado
sweet potato
Ingredients

  • 2 medium (about 1.5 pounds) sweet potatoes

  • 2 tablespoons olive oil

  • 2 teaspoons ground cumin

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 2 cans (15 oz each), drained and rinsed black beans

  • 1 large, diced red bell pepper

  • 1 medium, diced red onion

  • 1 cup (fresh or frozen, thawed) corn kernels

  • 2 tablespoons lime juice

  • 1/2 cup, chopped cilantro

  • 2 ripe avocados

  • 1/2 cup Greek yogurt

  • 2 cloves, minced garlic

  • 1 small, seeded and minced (optional) jalapeño

  • 4 large (10-inch) whole wheat tortillas

  • 2 cups baby spinach

  • 12 ounces, cooked and sliced grilled chicken breast

  • 2 tablespoons chia seeds

Instructions
  • 1

    Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Peel the 2 sweet potatoes and cut into 1/2-inch cubes. In a large bowl, toss the sweet potato cubes with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

  • 3

    Spread the seasoned sweet potatoes on the prepared baking sheet in a single layer. Roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.

  • 4

    While the sweet potatoes are roasting, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the diced red onion and cook for 3-4 minutes until softened.

  • 5

    Add the diced red bell pepper to the skillet and cook for another 2-3 minutes until slightly softened.

  • 6

    Add the drained black beans, corn kernels, remaining spices (1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper). Stir to combine and cook for 5 minutes until heated through.

  • 7

    Stir in 1 tablespoon lime juice and 1/4 cup chopped cilantro. Remove from heat and set aside.

  • 8

    For the avocado cream, combine the flesh of 2 ripe avocados, 1/2 cup Greek yogurt, 2 minced garlic cloves, minced jalapeño (if using), remaining 1 tablespoon lime juice, and remaining 1/4 cup cilantro in a food processor. Blend until smooth and creamy. Season with salt and pepper to taste.

  • 9

    Warm the 4 whole wheat tortillas according to package instructions or in a dry skillet for about 30 seconds per side.

  • 10

    To assemble each wrap, spread about 3 tablespoons of avocado cream on each tortilla. Layer with 1/2 cup baby spinach, 1/4 of the black bean mixture, 1/4 of the roasted sweet potatoes, and 3 ounces of sliced grilled chicken.

  • 11

    Sprinkle 1/2 tablespoon chia seeds over each wrap for added fiber and nutrition.

  • 12

    Fold in the sides of the tortilla and roll up tightly. Cut in half diagonally and serve immediately.

Nutrition Information (per serving)
429
Calories
32g
Protein
43g
Carbs
14g
Fat
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